Last updated on January 19th, 2019
The cold-weather casserole I’m sharing with you today is one of my all-time favorites. It’s healthy with broccoli, and oh, so comforting with turkey, bacon, and a generous splash of cream. Need a make-ahead dish that you refrigerate or freeze, and then bake at your leisure? This video and printable recipe is for you:
As you can imagine, this recipe invites all kinds of variations. Feel free to substitute cubes of cooked chicken for the turkey component. Fresh, finely-chopped sage leaves will give the casserole a pleasant touch of “smoke.”
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xKevin
Here’s the printable:
A simple casserole with a sophisticated taste. It's extremely easy to make!
Ingredients
- 8-oz block of cream cheese, thoroughly softened
- 1 cup heavy cream
- 2-3 cups cooked turkey, diced
- Florets from one large head of broccoli, diced and steamed (or microwaved) until tender-crisp
- 9-11 strips cooked and drained bacon, diced
- Seasonings: salt and pepper to taste; 1/2 teaspoon each onion powder and garlic powder
- 2 cups finely shredded Cheddar or Colby Jack cheese
Instructions
- Center the oven rack; heat the oven to 350°F. Also, grease a 9x13 baking dish.
- In a large bowl, whisk together the cream cheese and cream. One at a time, stir in the turkey, the broccoli, the bacon, the seasonings, and the shredded cheese.
- Tip the works into the prepared baking dish, and bake until hot -- about 30 minutes.
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cindy corriveau says
sounds good and fattening, My kind of dish
Kevin Lee Jacobs says
Hi Cindy – High fat, but suitable — I think — for a low-carb diet!
Meghan Girroir says
Kevin-Would it be possible to add a bit of curry without ruining the integrity of the dish, and what type of appley side would you suggest? My mouth is watering. It is a drizzly cold day and this is the perfect dish.
I am missing my New England grandmother; she used to take me to a restaurant where we would order grapenut pudding-a custard really-do you have a recipe and tutorial? What about sticky toffee pudding recipe and tutorial?
I hope that I am not being too presumptuous.
Thank you,
Meg
Debbie says
I do KETO as my way of eating. There are MANY Keto’ers out here … Happy to see a recipe I can “dive” into TY <3
Janet says
Could I use good deli chicken thick sliced? how much by weight would it be?
looks easy peazy
Kevin Lee Jacobs says
Hi Meghan – You could certainly add curry to this casserole. Grapenut Pudding: good idea for a future video!
Hi Debbie – Good to know this casserole is keto-diet friendly!
Hi Janet – Thickly-sliced deli chicken should work out just fine. Use enough to measure 2-3 cups when the chicken is cut into 1/2-inch cubes.
mary m says
hi Kevin, this make ahead and freeze dish is exactly what we want to prep for a busy week… can i do this in two 8″ square pans.?.. Can I bake from frozen and what oven for how long?..
and please post some more make and freeze recipes!…
thanks so mych
mary m
Newfoundland, Canada
Kevin Lee Jacobs says
Hi Mary M – You will probably need to increase the ingredients to accommodate a pair of 8-inch pans. You can freeze unbaked, but I suspect the texture will be better if you bake first, then freeze. I always let frozen casseroles thaw for 24-36 hours before heating (or reheating) in a 350°F oven until hot — usually 30 minutes. This casserole will reheat beautifully in a microwave oven, too. Just put an individual serving into a bowl, cover the bowl with plastic wrap, and then “nuke” until hot — usually 2 minutes. Enjoy!
Linda says
Hi Kevin
I love your Sunday email
Always something yummy to make and the house is looking fantastic. I am always looking for something to make with leftover Turkey. Sounds good. Maybe i would use lowfat cream cheese.
Addie Bambridge says
Hi, Kevin – we have relatives coming from England for both Thanksgiving and Christmas, and we’re probably having turkey for both holidays. This recipe is a great way to use up the leftover turkey without getting sick of it (I hope). I think I’ll add the sage as you suggested.
I’ve also made a traditional English Christmas pudding which is happily fermenting as I write LOL
Amy Bergman says
Hi Kevin,
I absolutely look so forward to getting your emails with yummy recipes and ideas for everything! My spouse and I are still enjoying your recipe for Carnival Acorn Squash and I’m looking forward to making this recipe the coming week! I’m excited I can freeze this and have something ready to cook that’s easy and homemade! Thanks for sharing these wonderful things with us!
Erika Kolecki says
Wow!
Kevin, this is a keeper. I love it already.
Erika
Dolores says
Thanks, Kevin
Kathie says
We are having a son who needs gluten free and this will be perfect. I really love you videos and appreciate the time you take to make them for recipes and DIY projects!
Jane says
I tried this with ham because I had a lot of leftovers and it is terrific! I left out the bacon since there was already plenty of pork. This is going to become one of my go-to recipes for making the best use of holiday leftovers. Thanks!
Kevin Lee Jacobs says
Hi Jane – thanks for posting your review of this casserole. Yes, delicious with ham!
Jane says
Hi Kevin. I used sauteed onions and crimini mushrooms, and roasted garlic chopped. OMG. It taste wonderful. Please try mine. Love your style of cooking. Thank you.
Malvin says
Hi Kevin! Just wanted to thank you for this recipe! We know a hunter who gives us a lot of canned game meat once a year. As you probably know it has quite specific taste and I always struggled how to eat it (and not waste it). But in this recipe it’s amazing! I haven’t tried it with turkey but I’ve made it this way several times and I always can’t stop eating it! It has become one of my favourite recipes! So thank you!
Kevin Lee Jacobs says
Hi Malvin – So happy this recipe works for you with game meat instead of turkey. Thanks for the review!