Mediterranean Turkey Casserole
Ground turkey baked in diced tomato sauce with oregano, parsley and garlic combined with orzo pasta, feta cheese, sweet peppers, zucchini, and sun-dried tomatoes. Finished with a cucumber-dill salad and crumbled feta.
- 4-6 Servings
- 15 mins Prep Time
- 1 hr Total Time
Ingredients
- 1.25 lb Shady Brook Farms® Ground Turkey
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 (14.5oz) can diced tomato, with sauce
- 2 cups orzo pasta, cooked
- ¾ cup crumbled feta cheese
- 1 cup sliced mini sweet peppers
- 2 cups diced zucchini
- ½ cup sliced sun-dried tomato
Garnish
- 1 cup diced cucumbers
- 2 tablespoons freshly chopped dill
- 2 tablespoons fresh lemon juice
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Step 1
Preheat oven to 375°F. Prepare an 8x9” baking dish with vegetable oil spray. -
Step 2
Heat oil in a large skillet and cook the turkey seasoned with oregano, parsley, salt, and garlic powder. Cook for 10 minutes and add in the peppers, zucchini, and sun-dried tomato. Cook for an additional 5 minutes, remove from heat, and stir in the diced tomato with sauce. -
Step 3
Toss the turkey and vegetables with the cooked orzo pasta and ½ cup feta cheese. Pour into the baking dish. Cover and bake for 20 minutes, uncover, and continue baking for 10 minutes. -
Step 4
Combine the remaining feta cheese with cucumber, dill, and lemon juice. Serve atop each serving.
Made with:
