Turkey, Potato and Broccoli Casserole

This cozy turkey, potato, and broccoli casserole is the definition of a one-dish wonder. Tender turkey and hearty vegetables bake under a creamy Greek yogurt and egg custard with a golden, cheesy topping. With 40 grams of protein per serving, it’s a satisfying weeknight dinner that reheats beautifully for lunch the next day.

If you love one-dish dinners, you’ll also enjoy our Skillet Meat Pie with Crispy Lavash Crust and Easy Cheesy Tortilla Pie — and for more weeknight dinner inspiration, check out Serious Eats.

Ingredients

• 240 g (8.5 oz) turkey fillet, diced
• 300 g (10.5 oz) potatoes, diced
• 400 g (14 oz) broccoli, cut into florets
• 400 g (14 oz) carrots, diced
• 3 eggs
• 135 g (1/2 cup + 1 tbsp) Greek yogurt
• 60 g (2 oz) light cheese, grated
• Salt and black pepper to taste

Instructions

1. Arrange the diced potatoes and carrots, the broccoli (blanched 2-3 minutes), and the seasoned turkey pieces in a baking dish.
2. Whisk the eggs with the Greek yogurt and pour over everything.
3. Sprinkle with grated cheese.
4. Bake at 180°C (350°F) for 30-35 minutes until set and golden, covering with foil if browning too fast.

Tips

• Blanch the broccoli for 2-3 minutes before assembling — it stays bright green and tender in the finished casserole.
• Cover the dish with foil if the cheese starts browning before the center is fully set.
• Swap in sweet potatoes or cauliflower to change things up; just keep the total vegetable volume similar so the custard ratio stays right.

Nutrition (per serving): 402 kcal | Protein 40 g | Fat 14 g | Carbs 35 g

Another reader favorite from our Easy Weeknight Dinners collection is the Creamy Garlic Shrimp Pasta.