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High Protein Ground Turkey Casserole with golden melted cheddar cheese baked in a white 9x9 baking dish

High Protein Ground Turkey Casserole

A cheesy, comforting, and high-protein casserole made with lean ground turkey, fresh spinach, cream cheese, and cheddar. Low carb, gluten-free, and ready in 35 minutes for an easy family dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey
  • 4 oz cream cheese softened to room temperature
  • 5 oz fresh spinach chopped or whole
  • 1 cup cheddar cheese freshly shredded, divided into two half-cup portions
  • 1 egg beaten
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • black pepper to taste
  • 0.5 cup diced red bell peppers optional
  • 0.25 cup plain Greek yogurt optional, for extra creaminess

Equipment

  • Large skillet
  • 9x9 baking dish
  • Mixing spoon
  • Oven

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x9 baking dish with cooking spray and set aside.
  2. Heat a large skillet over medium heat. Add ground turkey and cook for 6 to 8 minutes, breaking it into small crumbles, until fully browned with no pink remaining.
  3. Stir in garlic powder, salt, and black pepper. Add fresh spinach and cook for 2 to 3 minutes until fully wilted.
  4. Reduce heat to low. Add softened cream cheese and stir until fully melted and combined into a smooth, creamy mixture.
  5. Remove skillet from heat and let the mixture cool for 5 minutes. Stir in the beaten egg and half cup of shredded cheddar cheese until evenly combined.
  6. Transfer mixture to the prepared baking dish, spread evenly, and top with the remaining half cup of shredded cheddar cheese.
  7. Bake uncovered for 20 to 25 minutes until the top is golden and bubbly. Let rest for 10 minutes before slicing and serving.

Notes

Use room temperature cream cheese to avoid lumps. Always freshly shred your cheese for better melting. Let the casserole rest 10 minutes before slicing for clean portions. If using frozen spinach, thaw completely and squeeze out all excess water before adding. Can be assembled up to 24 hours ahead and refrigerated before baking.