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Dinner Recipes

Crispy Onion Turkey Casserole

Love green bean casserole? Try our broccoli version made extra filling with cooked turkey, red pepper and water chestnuts.

Serving Size:


Active Time:

30 min.

Total Time:

1 hr.


  • 1 (1.6 oz.) pkg. garlic & herb sauce mix
  • 1¼ cups milk
  • 2 Tbs. butter
  • 2 cups sliced mushrooms, 4 oz.
  • 1 red pepper, diced, 1 ½ cups
  • 1 onion, chopped, 1 cup
  • ½ tsp. dried thyme
  • 3 cups broccoli florets, 6 oz.
  • 2 cups (1”) cubed cooked turkey
  • 1 (8 oz.) can sliced water chestnuts, drained
  • 1¼ tsp. grated lemon zest
  • 1 (2.8 oz.) can French fried onions


  1. Preheat oven to 375°F. Coat 1 ½ qt. baking dish with cooking spray. Prepare sauce mix according to package directions with milk and 1 Tbs. butter; reserve.
  2. In large nonstick skillet, melt remaining 1 Tbs. butter over medium heat. Add mushrooms, red pepper, onion and thyme; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Add turkey, water chestnuts and 1 tsp. lemon zest and reserved sauce; cook until heated through, about 1 minute. 
  3. Transfer turkey mixture to baking dish. In bowl, toss onions with remaining ¼ tsp. zest; sprinkle over filling. Cover with foil. Bake 25-30 minutes or until heated through, uncovering dish 5 minutes before casserole is done.

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