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My Cheesy Cauliflower Casserole with Ground Turkey and potatoes is a great way to get your family to eat more vegetables. A complete meal in a single casserole dish.

Cheesy Cauliflower Casserole with Ground Turkey

My Cheesy Cauliflower Casserole with Ground Turkey and potatoes is a great way to get your family to eat more vegetables in a single dish.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Author Quinn Caudill


  • 1 tbsp olive oil
  • 1 1/2 lbs ground turkey
  • 1 small onion diced
  • 1 tbsp seasoning salt
  • 1 tsp ground black pepper
  • 1 head cauliflower trimmed and cleaned
  • 1 20 oz package Simply Potato Diced Potatoes with Onion. If you want to use fresh potatoes use 2 large russet peeled and diced.
  • 2 14.5 oz cans of 98% fat-free Campbell's Cream of Chicken soup
  • 1 1/2 cups milk. I use 1% to lower the fat
  • 1 tsp garlic seasoning
  • 1/3 cup dry bread crumbs. I use panko style.
  • 1/3 cup shredded mild cheddar cheese


  1. Preheat oven to 375º.
  2. Heat 1 tbsp. oil in large pan on medium high heat. When heated, add diced onion and ground turkey. Stir in salt and pepper.
  3. Stir and cook until turkey is browned and onions are softened. Drain off excess grease.
  4. Remove turkey and onions from pan and drain on paper towels.
  5. As turkey browns bring a medium pot of water to a boil. Add cauliflower head to boiling water and boil for 5-7 minutes. Remove to colander and allow to cool before separating into bite size florets.
  6. In microwave safe bowl cook potatoes on high for 3 minutes.
  7. Heat medium sauce pan on medium heat. Use the same pan turkey was browned in. Add milk, soup and garlic seasoning and stir to combine. Heat until soup and milk thicken.
  8. Spray a 11 x 15 baking dish with cooking spray.
  9. Add potatoes to dish.
  10. Top with cauliflower and turkey. Stir to combine.
  11. Pour sauce over meat vegetable mixture.
  12. Top with bread crumbs and cheese.
  13. Cover with foil and cook for 30 minutes.
  14. Remove foil and continue cooking for 10 minutes until top is brwned and bubbling. Salt and pepper to taste.

Recipe Notes

-To cut baking time in half, I recommend microwaving the potatoes for three minutes.

-First published by Quinn Caudill for DadWhats4Dinner.com ©2015