This lower-fat version of the classic hamburger casserole is made with ground turkey, more vegetables, and fewer potatoes than the traditional version.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F. In a covered medium saucepan, cook potatoes and parsnip in enough boiling water to cover until tender, about 20 minutes. Drain well. Mash with a potato masher or with an electric mixer on low speed. Gradually add yogurt and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.

  • Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown. Drain well. Stir mixed vegetables and water into turkey mixture. Bring to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until vegetables are tender.

  • Stir in stewed tomatoes with liquid, tomato paste, thyme, Worcestershire sauce, and black pepper. Heat through. Divide turkey mixture among four 12- to 16-ounce individual casseroles or ramekins, or transfer mixture to a 1 1/2-quart casserole. Pipe or drop mashed potato mixture in mounds atop hot turkey mixture.

  • Bake for 20 to 25 minutes or until potatoes are heated through. Makes 4 servings.


Tip: Cut up any large pieces of tomato.

Nutrition Facts

1 serving
279 calories; protein 25g; carbohydrates 41g; dietary fiber 7g; fat 2g; saturated fat 1g; cholesterol 35mg; sodium 287mg.