Easy Ground Turkey Casserole with Rice & Mushrooms – One-Pan Dinner
Ground Turkey Casserole is a simple one-pan rice dinner made with ground turkey, mushrooms, onion soup mix, beef stock, and melted cheese. It cooks into a hearty, savory casserole-style meal with tender rice and plenty of comforting flavor in every bite.
This is one of those easy dinners that works well on a busy night when you want something filling without juggling a lot of dishes. The rice cooks right in the pan, soaking up the broth and all the flavor from the turkey, mushrooms, and onion.
The shredded cheese at the end gives it a creamy finish without turning it too heavy. Serve it hot straight from the skillet, and you have a cozy dinner that feels complete on its own.
Table of contents
Why You’ll Love This Recipe
- Everything cooks together for easy prep and cleanup
- The rice absorbs the broth and seasoning as it cooks
- Ground turkey keeps it hearty without feeling too heavy
- Mushrooms and onion add extra savory flavor
- It reheats well for lunch or dinner later in the week
Ingredients
Candy base
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup diced onion
- 1 clove garlic, diced
- 8 oz mushrooms, sliced
- 1 cup uncooked long grain rice
- 2 1/2 cups beef stock
- 1 package onion soup mix
Finish
- 1/2 cup shredded cheese
Ingredient Notes & Substitutions
- Ground turkey keeps this casserole lighter, but ground chicken works well too.
- Long grain rice is the best choice here because it cooks up fluffy and separate. Avoid instant rice for this version.
- Beef stock gives the dish a deeper savory flavor, though chicken stock can work in a pinch.
- White or cremini mushrooms both fit nicely here.
- Cheddar is an easy choice, but Monterey Jack, mozzarella, or a mild blend also work.
- If you want a little more garlic flavor, add a second clove.
- A small pinch of black pepper is fine if your stock is low sodium, but the onion soup mix already adds a lot of seasoning.
How to Make Ground Turkey Casserole
- Heat the olive oil in a large deep skillet or sauté pan over medium heat.
- Add the diced onion and cook for a couple of minutes until it starts to soften. Add the sliced mushrooms and cook until the vegetables soften and some of the moisture cooks off.
- Add the diced garlic and the ground turkey. Break up the turkey with a spoon and cook until it is no longer pink.
- Pour in the beef stock and stir in the onion soup mix until everything is well combined.
- Add the uncooked long grain rice and stir well so the rice is evenly distributed in the liquid.
- Bring the mixture to a gentle simmer, then cover and cook on low until the rice is tender and most of the liquid is absorbed, about 18 to 22 minutes.
- Remove the lid, fluff and stir the mixture, then sprinkle the shredded cheese over the top.
- Cover for a minute or two just until the cheese melts, then serve hot.
Expert Tips
- Use a wide, deep skillet with a lid so the rice cooks evenly.
- Cook the mushrooms long enough to release some moisture before adding the turkey.
- Break the turkey into small crumbles so it mixes evenly with the rice.
- Keep the heat low once the rice is added so the bottom does not scorch.
- Stir before covering to make sure the rice is not clumped in one spot.
- Check the rice near the end of cooking and add a small splash of broth if the pan looks dry before the rice is tender.
- Let the casserole sit for 5 minutes before serving so the texture settles.
- Add the cheese at the end instead of early so it stays creamy rather than disappearing into the broth.
Storage & Freezing
- Store leftover Ground Turkey Casserole in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or in a skillet over low heat with a small splash of broth or water to loosen the rice.
- To freeze, cool the casserole completely, then transfer it to freezer-safe containers. Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating. Warm gently until heated through.
Variations
- Add frozen peas or spinach near the end for extra vegetables
- Use ground chicken instead of turkey
- Swap the cheddar for mozzarella or Monterey Jack
- Add a pinch of paprika or Italian seasoning for a different flavor profile
- Stir in a spoonful of sour cream at the end for a creamier finish
Ground Turkey Casserole
A hearty one-pan casserole-style dinner made with ground turkey, mushrooms, onion, rice, beef stock, and melted cheese. It is easy to make, filling, and great for weeknight dinners.
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet over medium heat.
- Add the diced onion and cook until it starts to soften. Add the mushrooms and cook until tender.
- Stir in the diced garlic, then add the ground turkey. Cook, breaking it apart, until no longer pink.
- Pour in the beef stock and stir in the onion soup mix. Mix well.
- Add the uncooked long grain rice and stir to combine.
- Bring to a gentle simmer, cover, and cook on low for 18 to 22 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stir the casserole, then sprinkle the shredded cheese over the top.
- Cover briefly until the cheese melts, then serve hot.
Nutrition
Video
Notes
- Long grain white rice works best for even cooking.
- Add a splash of extra broth if the rice needs a few more minutes to soften.
- Cheddar, Monterey Jack, or mozzarella all work well here.
- Ground chicken can be used instead of ground turkey.
- Leftovers reheat well with a small splash of broth or water.
Tried this recipe?
Let us know how it was!FAQs
Can I use brown rice instead of long grain white rice?
Yes, but it will need more liquid and a longer cook time. White long grain rice is the easiest option for this version.
Do I need to cook the rice before adding it?
No. The rice cooks right in the broth with the turkey and vegetables.
Can I make Ground Turkey Casserole ahead of time?
Yes. You can make it ahead and reheat it later for an easy lunch or dinner.
What kind of cheese works best?
Shredded cheddar is a great choice because it adds flavor and melts well, but other mild melting cheeses work too.
Can I use chicken stock instead of beef stock?
Yes. Chicken stock works fine, though beef stock gives the casserole a richer savory taste.
How do I know when the rice is done?
The rice should be tender and most of the liquid should be absorbed. If the rice still feels firm, add a splash of broth and cook a few minutes longer.
Key Takeaways
- Ground Turkey Casserole is a one-pan dish that combines ground turkey, rice, and savory flavors for an easy dinner.
- The recipe features a straightforward process, where rice absorbs flavor from the cooked ingredients without multiple steps.
- You can customize the casserole with different ingredients, such as using ground chicken or swapping cheeses.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months for later meals.
- This dish reheats well and can serve as a filling lunch or dinner throughout the week.
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Estimated reading time: 7 minutes
