Creamy Turkey Casserole with Mushrooms & Potatoes
This Creamy Turkey Casserole with Mushrooms & Potatoes is a comforting German-inspired dish that features tender turkey cutlets smothered in a rich, silky mushroom cream sauce, topped with melted cheese and baked to golden perfection. Perfect for a satisfying lunch or dinner, this recipe balances savory bacon, aromatic herbs, and creamy textures for a heartwarming meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch / Dinner
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Sauce:
- 250 g fresh mushrooms (or canned)
- 1 onion (can be replaced with shallots)
- 1 tbsp olive oil (can be replaced with butter)
- 300 g cooking cream (15% fat, or substitute with crème fraîche)
- 100 ml milk (nut milk or soy milk for dairy-free option)
- 1 tsp vegetable broth powder (or use homemade broth)
- 1 tsp sweet paprika
- ½ tsp dried marjoram (thyme can be used instead)
- 1 tsp dried thyme (optional)
- 20 g cornstarch (or substitute with potato starch)
For the Dish:
- 4 turkey cutlets (or chicken schnitzel)
- 100 g diced bacon (or turkey bacon)
- 150 g shredded Gouda (or Mozzarella)
Instructions
- Preheat Oven: Preheat the oven to 180°C (200°C for conventional ovens) to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a baking dish and evenly spread the sliced mushrooms on the bottom, creating a flavorful base layer.
- Season Turkey Cutlets: Generously season the turkey cutlets with salt and pepper, then place them evenly on top of the mushrooms in the baking dish.
- Sauté Onion and Bacon: Dice the onion and sauté it together with the diced bacon in olive oil over medium heat for about 4 minutes until the bacon is crispy and onions are translucent.
- Mix Sauce: In a bowl, combine the cooking cream, milk, vegetable broth powder, sweet paprika, dried marjoram, dried thyme, and cornstarch. Whisk well until smooth and fully incorporated.
- Assemble Casserole: Pour the creamy sauce mixture evenly over the turkey cutlets and mushrooms, ensuring everything is covered in the rich sauce.
- Add Cheese: Sprinkle the shredded Gouda cheese liberally over the entire dish to add a melty, golden topping.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the sauce is bubbling and the cheese is golden and slightly crispy.
- Rest and Serve: Remove the casserole from the oven, let it rest for a few minutes to settle, then serve warm for a comforting meal.
Notes
- You can substitute turkey cutlets with chicken schnitzel if preferred.
- For a dairy-free alternative, use nut milk and a suitable dairy-free cream substitute.
- If fresh mushrooms are unavailable, canned mushrooms work well though fresh provide better texture.
- Adjust seasoning to taste; add extra paprika or herbs if desired.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.