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Veggie Turkey Casserole

In Chattanooga, Tennessee, Michelle Summers relies on canned goods and frozen vegetables to hurry along this creamy main dish. "I like this quick casserole so much that I've requested it for my birthday dinner," Michelle notes. Tip: "Serve it with biscuits for a meal your family will love...mine sure does!" she adds.
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 servings


  • 3 cups cubed cooked turkey
  • 2 cups frozen mixed vegetables
  • 2 cups frozen broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery seed


  • In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.
Nutrition Facts
1 cup: 379 calories, 13g fat (4g saturated fat), 89mg cholesterol, 1226mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 37g protein.

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Average Rating:
  • ruthncls
    May 26, 2020

    I'm going to add this to my menu board, but I don't see why ground turkey couldn't be used since I normally don't have cubed cooked turkey in my pantry. (Or freezer)

  • Melanie
    Feb 21, 2020

    I forgot that the topping I added to this casserole was actually... 1 stick of melted butter combined with the 1 sleeve of crushed Ritz crackers. Woops

  • Joscy
    May 10, 2013

    Have made this casserole a few times now. I like using celery soup in place of mushroom, and I add minced garlic instead of powder. Company fare recipe!

  • lindipally
    Dec 17, 2011

    Delicious! Enjoyed by the entire family. Even my picky little son asked for seconds!

  • katlaydee3
    Nov 28, 2011

    I did not care for this dish. Way too bland for my taste.