This tender turkey casserole with broccoli and a double layer of mozzarella stays juicy inside with a beautifully browned, cheesy crust on top. Minimal prep: layer everything in a baking dish, pour over a simple egg-and-cream mixture, and let the oven do the rest. A comforting, satisfying family dinner.
Ingredients
- Turkey breast fillet — 10.6 oz | 300 g
- Broccoli — 3.5 oz | 100 g
- Cherry tomatoes — 3.5 oz | 100 g
- Mini mozzarella balls — 3.5 oz | 100 g
- Shredded mozzarella — 3.5 oz | 100 g
For the egg mixture
- Eggs — 3
- 15% cream — 4.2 oz | 120 g
- Salt, black pepper, dried garlic, dried dill — to taste
Step-by-step recipe
- Preheat the oven to 374°F | 190°C (top and bottom heat plus convection). Lightly grease a baking dish with oil.
- Arrange the turkey pieces, broccoli florets, halved cherry tomatoes, and mini mozzarella in the dish.
- In a bowl, whisk the eggs with the cream. Season with salt, black pepper, dried garlic, and dried dill.
- Pour the mixture over the contents of the dish and sprinkle the shredded mozzarella on top.
- Bake for about 35 minutes, until golden on top and the turkey is cooked through. Let the casserole rest for 5 minutes before serving.
Nutritional value per serving
| Calories | ≈ 350 kcal |
| Protein | ≈ 37 g |
| Fat | ≈ 18 g |
| Carbohydrates | ≈ 5 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Broccoli can be replaced with cauliflower or a mixed vegetable blend.
- If you do not have mini mozzarella, use regular mozzarella: cut some into cubes and grate the rest.
- Without convection, baking may take 5–7 minutes longer: look for a golden crust and clear turkey juices.
- The cream can be replaced with 2.5–3.2% milk, though the result will be a little less rich.
FAQ
Can I use frozen broccoli?
Yes. Thaw it first and pat the florets very dry with paper towels so excess moisture does not water down the casserole.
What can I use instead of turkey in this recipe?
Chicken breast works well. Bake under the same conditions and check doneness by the clear juices and internal temperature.
Which cream is best for the egg mixture?
10–15% cream is ideal. It gives a delicate texture without feeling too heavy. If you use milk, add a pinch of starch for a little more body.