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Ground Turkey Crack Casserole - A Cozy, Crowd-Pleasing Weeknight Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is a good balance)
  • 6 slices bacon, chopped (or pre-cooked crumbles)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet ranch seasoning mix (about 1 ounce) or 3 tablespoons homemade ranch seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste, especially with ranch and bacon)
  • 1 cup low-sodium chicken broth
  • 8 ounces cream cheese, softened (or 1 cup plain Greek yogurt for lighter)
  • 1 cup sour cream (or additional Greek yogurt)
  • 2 cups shredded cheddar cheese, divided
  • 2 cups cooked rice or 8–10 ounces cooked pasta (elbow, rotini, or penne)
  • 1 cup frozen peas or corn (optional)
  • 2 green onions, sliced
  • Optional toppings: sliced jalapeños, hot sauce, chopped parsley
  • Olive oil or neutral cooking oil, for sautéing

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish or use a large oven-safe skillet to make it a one-pan meal.
  2. Cook the bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel–lined plate. Pour off most bacon fat, leaving about 1 tablespoon in the pan.
  3. Add a drizzle of oil if needed, then sauté the onion for 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Add the ground turkey. Cook, breaking it up with a spatula, until no longer pink, about 5–6 minutes. Season with ranch seasoning, smoked paprika, pepper, and salt. Stir to coat.
  5. Pour in the chicken broth and simmer 2–3 minutes to loosen any browned bits and concentrate the flavor.
  6. Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Then fold in the sour cream. The mixture should be creamy and cohesive.
  7. Remove from heat. Stir in 1 cup of shredded cheddar, half the bacon, the cooked rice or pasta, and the frozen peas or corn if using. Taste and adjust salt as needed.
  8. Transfer the mixture to the casserole dish (or smooth the top if using an oven-safe skillet). Sprinkle with the remaining 1 cup cheddar and the rest of the bacon.
  9. Bake for 18–22 minutes, until the cheese is melted and the casserole is bubbling around the edges.
  10. Let rest for 5–10 minutes to set. Top with sliced green onions and optional jalapeños or parsley. Serve warm.