A hearty Midwestern classic: layers of tender potatoes, savory ground turkey, green peas, and creamy sauce, baked with melted cheese for the ultimate cozy casserole.
Cheesy Ground Turkey Potato Casserole
There’s just something about a creamy, cheesy potato casserole that feels like home. This ground turkey potato casserole is one of those hearty dinners my whole family enjoys — especially my husband. It’s cozy, filling, and layered with tender potatoes, savory turkey, sweet peas, and melty cheddar cheese. It tastes like comfort food… without being complicated.
It’s also one of those magical meals that might be even better the next day. The leftovers reheat like a dream, making it perfect for lunch or a second easy dinner. This recipe was inspired by my classic ground beef hamburger potato casserole, but I swapped in seasoned ground turkey for a lighter twist that still delivers big flavor.
Ingredients Notes
- Yukon Gold potatoes – These are my favorite for this casserole. They’re naturally buttery, hold their shape well, and have thin, tender skins — so there’s no need to peel them. Just slice them thin (about 1/8 inch) so they cook through perfectly. To make prep incredibly fast and easy, I always use the slicing attachment on my food processor.
- Ground turkey – Lean but still flavorful, especially once simmered with onion, garlic, and seasonings.
- Cream of mushroom soup + milk – This creates the creamy “gravy” that bakes into the potatoes. It keeps the casserole moist and cozy.
- Cheddar cheese – Sharp cheddar gives the best flavor. We layer some inside and finish with extra on top for that bubbly golden finish.
- Frozen peas (1 cup is perfect!) – I know it’s tempting to dump in the whole bag of frozen peas. I’ve done it. I regretted it. The pea flavor becomes overpowering and throws off the balance. One cup is just right for little pops of sweetness without taking over. Save the rest of the bag for my creamed peas over toast — trust me.
How to Make Ground Turkey Potato Casserole
Brown the turkey and onion in a skillet until cooked through.
Stir in garlic and seasonings, then mix in the cream of mushroom soup and milk to create a creamy sauce.
Layer the casserole: First place down half the sliced potatoes.
Now add on top half the turkey mixture, peas, cheese.
Repeat with remaining potatoes and turkey mixture.
Cover tightly with foil and bake until potatoes are tender. Uncover, top with remaining cheese, and bake another 10–15 minutes until melted and bubbly.
Let rest 10 minutes before serving.
Serve and enjoy this delicious casserole!
Storing & Reheating
This casserole reheats beautifully and holds together well, making it ideal for meal prep or next-day leftovers!
To store: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
To reheat: Microwave individual portions for 1–2 minutes until heated through. Or reheat in the oven at 350 degrees F, covered with foil, until warm (about 15–20 minutes).
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Midwest Ground Turkey Potato Casserole
PrintIngredients
- 1 1/2 pounds Yukon Gold potatoes (about 4–5 medium) sliced thin (no need to peel them!)
- 1 pound ground turkey
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 (10.5 ounce can) cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen green peas keep them frozen
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat your oven to 375 degrees F and spray a 9×13 baking dish with nonstick spray.
- Slice the potatoes as thinly as possible (about 1/8 inch thick is ideal). If the slices are too thick, they will take much longer to become tender. Set them aside.
- Heat a large skillet over medium-high heat. Add the ground turkey and chopped onion, breaking the meat apart with a spoon. Cook until the turkey is fully browned and the onions are soft, then drain any excess liquid.
- Add the minced garlic, salt, pepper, paprika, and thyme to the skillet. Cook for 1 minute until fragrant.
- Reduce the heat to low. Stir the cream of mushroom soup and milk directly into the skillet with the turkey. Mix well until it forms a creamy meat gravy, then remove from heat.
- Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the creamy turkey mixture over the potatoes, spreading it out to the edges. Sprinkle the frozen peas evenly over the meat, followed by 1 cup of the cheddar cheese.
- Arrange the remaining potatoes in a layer on top, followed by the remaining turkey mixture.
- Cover the dish tightly with foil—this is important to trap the steam so the potatoes cook through. Bake for 45–50 minutes. Remove the foil. The potatoes should be fork-tender. Sprinkle the remaining 1 cup of cheese over the top and bake uncovered for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 10 minutes before serving to let the sauce set up.
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