Baked Turkey Casserole with Cauliflower & Mushrooms
Raise your hand if you need another healthy dinner recipe idea - especially one with make-ahead tips included! This baked turkey casserole with cauliflower and mushrooms is a great option.
On a baking sheet, combine the cauliflower florets, olive oil, oregano, salt and pepper. Toss to coat the cauliflower.
Roast until the cauliflower is just tender when pierced with a fork, about 15 minutes.
The Sauce:
Heat the olive oil in the middle of a large nonstick skillet set over medium heat. Add the garlic to the oil and cook for 1 minute, stirring constantly.
Stir in the crushed tomatoes and bay leaves. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves. Stir in the salt and parsley.
The Casserole:
Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish with cooking spray.
Heat the olive oil in a large nonstick skillet. Add the mushrooms and cook, stirring occasionally, until tender and starting to brown. Season with ¼ teaspoon and ¼ teaspoon ground pepper. Transfer to a bowl.
In the same skillet, cook the ground turkey. Season with ¼ teaspoon salt and ¼ teaspoon ground pepper. Crumble with a wooden spoon until cooked through. Stir in the garlic and cook for 1 minute.
Add the mushrooms and roasted cauliflower to the cooked turkey, and stir to combine. Transfer the mixture to the prepared baking dish, spreading evenly.
Pour the tomato sauce over top of the turkey mixture, spreading evenly. Top with the Parmesan cheese.
Bake until the casserole is heated through, about 15 minutes. Serve.