The Turkey Casserole recipe without onion and garlic is one of my husband’s favorite casserole recipes. It is a delicious and healthy Turkey Casserole that you will fall in love with at the first bite. Besides being extremely delicious, this Turkey Casserole recipe without onion and garlic is an amazing acid reflux recipe. It will keep your acid reflux under control while you enjoy the wonderful taste of my Turkey Casserole without onion and garlic.
Besides being healthy, and flavorsome, this Turkey Casserole is gluten-free, and a great keto diet recipe. It is a perfect recipe for everyone with allium allergy, allium intolerance, gluten allergy, acid reflux, and everyone who wants to eat delicious and healthy meals.
Try my Turkey Casserole recipe without onion and garlic, I’m sure that you will like it!
Table of contents
Ingredients that you need for a Turkey Casserole recipe without onion and garlic
- Potato
- Ground turkey
- Zucchini
- Milk
- White cheddar cheese
- Parsley flakes
- Dry marjoram
- Ground rosemary
- Dry oregano
- Salt
- Freshly cracked black pepper
Equipment
- Pot
- Skillet
- Baking dish ( I used 9 x 9 x 2 inch or 23 x 23 x 5 cm)
- Cooking spray
- Wooden spoon
- Chefs knife
- Cutting board
- Aluminum foil
- Cheese grater
- Fork
- Measuring cups and spoons
How to make a Healthy Turkey Casserole recipe without onion and garlic?
It is very easy to make my Turkey Casserole recipe without onion and garlic. Just follow these simple 6 steps, and a delicious dinner is ready!
The Turkey Casserole recipe without onion and garlic starts with preparing potatoes. Fill the pot with the water, add a teaspoon of salt, and place unpeeled potatoes in the pot. Bring to a boil and cook for about 15 minutes with the lid on until fork-tender. After the potatoes are cooked, peel them by pulling their skin down with fingers. After you peeled all the potatoes, slice them into ⅓-inch (1 cm) thick rounds.
The next step is a time saver because you will be making it while the potatoes are cooking. Add just enough cooking oil to coat the bottom of the skillet and heat it over medium heat. When the oil gets hot (in a few moments), add the ground turkey and season it with a pinch of salt. Saute the meat, breaking up any large chunks with a wooden spoon. I suggest having small chunks of the meat because the Turkey Casserole will be tastier. Add dry marjoram, ground rosemary, dry oregano, parsley flakes, and pepper. After you are done browning the meat, taste it, and add more seasoning if necessary.
Wash and cut zucchini into ½ inch (1.2cm) thick rounds.
After you cook and cut the potatoes in rounds, brown the meat, cut the zucchini into rounds, and preheat the oven to 350F/180C it is time to assemble Turkey Casserole without onion and garlic. Spray a 9 x 9 x 2 inch (23 x 23 x 5 cm) baking dish with cooking spray. Layer the bottom of the dish with the cooked potato slices. Top with the browned meat, then layer the zucchini slices on top. Pour the milk evenly over everything, and cover the dish with aluminum foil.
Bake at 350°F/180°C for about 20 to 25 minutes.
Remove the dish from the oven, take off the aluminum foil, and sprinkle grated cheese on the top. Return it to the oven, and bake until the cheese is golden brown, about 5-10 minutes. Serve warm!
How to store the Turkey Casserole recipe without onion and garlic?
Refrigerator
You can store gluten-free Turkey Casserole in an air-tight container for up to 3 days.
Freezer
You can freeze healthy Turkey Casserole without onion and garlic in an air-tight container for up to a month.
Garnish for this meal
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I didn’t use any garnish on my plate.
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Ingredients
- 1 ¼ pounds potato 580g
- 1 ⅓ pounds ground turkey 600g
- 1 medium-sized zucchini
- ¾ cup milk 170ml
- 5 oz white cheddar cheese 140g
- 1 ½ teaspoons parsley flakes
- 1 teaspoon dry marjoram
- 1 teaspoon ground rosemary
- 1 ½ teaspoons dry oregano
- salt to taste
- freshly cracked black pepper to taste
- cooking oil - enough to cover the bottom of your skillet
Instructions
- Place unpeeled potatoes in a pot of cold water. Add a teaspoon of salt. Bring to a boil and cook for about 15 minutes, or until fork-tender. After the potatoes are cooked, peel and slice them into ⅓-inch (1 cm) thick rounds.
- While the potato is cooking, add just enough oil to coat the bottom of the skillet and heat it over medium heat. When the oil gets hot (in a few moments), add the ground turkey and season it with a pinch of salt. Saute the meat, breaking up any large chunks with a wooden spoon. Add dry marjoram, ground rosemary, dry oregano, parsley flakes, pepper, and additional salt to taste.
- Wash and cut zucchini into ½ inch (1.2cm) thick rounds.
- Spray a 9 x 9 x 2 inch (23 x 23 x 5 cm) baking dish with cooking spray. Layer the bottom of the dish with the cooked potato slices. Top with the browned meat, then layer the zucchini slices on top. Pour the milk evenly over everything, and cover the dish with aluminum foil.
- Bake at 350°F/180°C for about 20 to 25 minutes.
- Remove the dish from the oven, take off the aluminum foil, and sprinkle grated cheese on the top. Return it to the oven, and bake until the cheese is golden brown, about 5-10 minutes.
Need more recipe ideas?
Check out these recipes:
- Greek Chicken Wraps
- Turkey Smash Burger
- Heavenly & Healthy One Pot Chicken Breast (Chicken & Veggie)
- My-Mother-In-Law Tweaked Broccoli Rice Casserole
- Chicken Salad Bowl
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I made this for a dinner, and it was a hit! My husband liked it, and even my picky eater toddler clean his plate. I can’t wait to make it again! 😃
Thank you for your wonderful comment! I’m happy to hear that you like it 🥰