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Easy Cheesy Ground Turkey Rice Casserole: Best One-Pan Dinner

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A hearty, creamy, and cheesy one-pan casserole made with ground turkey, rice, and a blend of cheeses. Perfect for busy weeknights, it’s budget-friendly, family-approved, and comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean-to-fat ratio)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (Jasmine or Basmati preferred)
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk (whole milk preferred, 2% works)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup frozen peas and carrots (optional)
  • ½ cup frozen corn kernels (optional)
  • ¼ cup chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F. Position the rack in the middle of the oven.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent and softened.
  3. Add the ground turkey to the skillet. Break it up and cook for 5-7 minutes until no longer pink and lightly browned. Season with a pinch of salt and pepper.
  4. Stir in the minced garlic, onion powder, garlic powder, smoked paprika, and dried thyme. Cook for 30 seconds until fragrant.
  5. Add the uncooked rice and stir to coat. Let it toast for about 1 minute, stirring constantly.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
  7. In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour into the skillet and stir until well combined. If using frozen peas, carrots, or corn, stir them in now.
  8. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and cook for 15 minutes, stirring once halfway through.
  9. Remove the lid and check the rice. It should be almost tender but still have a tiny bite. If still crunchy, add ¼ cup more broth or water, cover, and cook another 5 minutes.
  10. Sprinkle 1 cup of the shredded cheddar over the top, followed by the mozzarella, then the remaining cheddar. Finish with the Parmesan. Do not stir.
  11. Transfer the skillet to the preheated oven (uncovered) and bake for 15-18 minutes until the cheese is melted, bubbly, and golden in spots. For extra browning, broil for the last 2 minutes, watching closely.
  12. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley if desired.

Notes

Let the casserole rest for 5 minutes after baking to set properly. For best results, grate your own cheese from a block rather than using pre-shredded cheese. If using pre-cooked rice, reduce chicken broth to 1 cup and skip the simmering step. For a gluten-free version, use gluten-free cream soup and verify broth is gluten-free. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: ground turkey casserole, cheesy rice casserole, one-pan dinner, easy weeknight dinner, ground turkey recipe, rice casserole, family dinner, budget-friendly meal

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