Baked Turkey Burger Casserole

If you ask me, casseroles are one of the best weeknight dinner solutions.

This hearty turkey burger casserole brings all the comfort of a classic burger in an easy baked dish that feeds the whole family. Ground turkey gets mixed with familiar burger flavors, then layered with tender pasta and melted cheese.

It’s topped with crispy breadcrumbs and baked until bubbly and golden. The result is a satisfying meal that tastes like your favorite burger but comes together in one pan.

It’s a family-friendly dish that’s perfect for busy nights when you want something filling and familiar.

What Kind of Ground Turkey Should I Use?

For this turkey burger casserole, you’ll want to look for ground turkey that’s around 85-93% lean, which gives you the perfect balance of flavor and moisture without being too greasy. You can find ground turkey made from different parts of the bird – ground turkey breast is the leanest option, while ground turkey that includes dark meat will be more flavorful and juicy. If you’re watching your fat intake, go with the breast meat, but if you want more flavor, the mixed ground turkey is your best bet. Make sure to check the package date and choose the freshest option available, and don’t be afraid to ask your butcher to grind it fresh if you prefer.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Ground turkey: You can easily swap this for ground beef, chicken, or even plant-based ground meat. Just adjust the cooking time slightly since beef might need a bit longer to brown properly.
• Elbow pasta: Any short pasta shape works great here – try penne, rotini, shells, or rigatoni. They all hold the sauce nicely and bake well in casseroles.
• Cheddar cheese: Feel free to use mozzarella, Monterey Jack, or a Mexican cheese blend instead. You could even mix different cheeses for more flavor.
• Tomato passata: If you don’t have passata, use marinara sauce, crushed tomatoes, or even tomato sauce. You might want to reduce the sugar slightly if using a sweeter sauce.
• Mustard: Yellow mustard, Dijon, or whole grain mustard all work fine. In a pinch, you can skip it entirely – it just adds a subtle tangy note.
• Sugar: You can use brown sugar, honey, or maple syrup instead. Start with less if using liquid sweeteners and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey burger casserole is overcooking the ground turkey, which can turn it dry and crumbly – cook it just until it’s no longer pink, breaking it up gently with a spoon to keep some texture.

Another common error is undercooking the pasta before adding it to the casserole, so make sure to cook your elbow pasta until it’s just shy of al dente since it will continue cooking in the oven and absorb more liquid from the sauce.

Don’t skip browning the onions properly before adding the turkey, as this step builds the flavor foundation for your entire dish, and always taste your sauce before assembling – you might need to adjust the sugar if your tomato passata is particularly acidic.

Finally, resist the urge to add the cheese too early in the baking process, as it can become tough and rubbery if exposed to heat for too long.

What to Serve With Turkey Burger Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all that cheesy goodness. A crisp green salad with cucumber, cherry tomatoes, and a light vinaigrette works perfectly to cut through the richness of the dish. You could also go with some steamed broccoli or green beans if you want to keep things simple and add some extra veggies to the plate. For bread lovers, a slice of garlic bread or some dinner rolls are great for soaking up any extra sauce from the casserole.

Storage Instructions

Refrigerate: This turkey burger casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or stored in an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together!

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to portion it out into individual servings in freezer-safe containers so I can grab just what I need for lunch or dinner.

Reheat: To warm it up, just pop it in the microwave for 2-3 minutes or heat it in a 350°F oven for about 15-20 minutes until heated through. If it seems a bit dry after reheating, you can add a splash of water or extra tomato sauce to bring back that saucy goodness.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 110-125 g
• Fat: 50-60 g
• Carbohydrates: 175-200 g

Ingredients

For the pasta mixture:

• 1 1/2 cups uncooked elbow macaroni (about 3 cups cooked)
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp prepared mustard
• 3 1/4 cups tomato sauce or passata
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp granulated sugar

For the topping:

• 2/3 cup grated cheddar cheese

Step 1: Preheat the Oven and Prepare Baking Dish

Preheat your oven to 375°F (190°C).

Lightly spray a 10-inch baking dish with non-stick spray to prevent sticking, then set it aside for later.

I always prep my baking dish first so I’m not scrambling when it’s time to transfer the casserole.

Step 2: Cook the Pasta

• 1 1/2 cups uncooked elbow macaroni (about 3 cups cooked)

Bring a pot of salted water to a boil.

Add the uncooked elbow macaroni and cook for only half the time recommended on the package—this keeps it slightly firm, as it will finish cooking in the oven.

Once done, drain the pasta and set it aside.

Step 3: Saute Onion and Garlic

• 1 tablespoon olive oil (for sauteing)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the diced yellow onion and saute for 5 to 7 minutes until tender.

Add the minced garlic and cook for about 1 minute, stirring until fragrant.

Step 4: Brown the Turkey and Season

• 1 lb ground turkey
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp prepared mustard
• 3 1/4 cups tomato sauce or passata

Add the ground turkey to the skillet with the sauteed onions and garlic.

Cook for 8 to 10 minutes, breaking up the meat as it browns.

Once the turkey is cooked through, season with salt, black pepper, garlic powder, and mustard.

Pour in the tomato sauce or passata and stir well to combine all the flavors.

Step 5: Add Sugar and Simmer

• 2 tbsp granulated sugar

Sprinkle the granulated sugar into the sauce mixture, stirring well.

Let the mixture simmer for about 10 minutes to meld the flavors together and slightly thicken the sauce.

I find this rest helps balance out the acidity from the tomato sauce nicely.

Step 6: Combine with Pasta and Assemble Casserole

• par-cooked elbow macaroni (from Step 2)
• turkey and sauce mixture (from Steps 3-5)

Stir the par-cooked pasta (from Step 2) into the turkey and sauce mixture, ensuring the noodles are well coated.

Transfer the combined mixture to the prepared baking dish, spreading it out evenly.

Step 7: Top with Cheese and Bake

• 2/3 cup grated cheddar cheese

Sprinkle the grated cheddar cheese evenly over the top of the casserole.

Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbling and the casserole is heated through.

For extra golden, bubbly cheese, I sometimes broil the dish for an additional 2 minutes at the end.

Baked Turkey Burger Casserole

Delicious Baked Turkey Burger Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 1700 kcal

Ingredients

  

For the pasta mixture:

• 1 1/2 cups uncooked elbow macaroni (about 3 cups cooked)
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp prepared mustard
• 3 1/4 cups tomato sauce or passata
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp granulated sugar

For the topping:

• 2/3 cup grated cheddar cheese

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly spray a 10-inch baking dish with non-stick spray to prevent sticking, then set it aside for later. I always prep my baking dish first so I'm not scrambling when it's time to transfer the casserole.
• Bring a pot of salted water to a boil. Add the uncooked elbow macaroni and cook for only half the time recommended on the package—this keeps it slightly firm, as it will finish cooking in the oven. Once done, drain the pasta and set it aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and saute for 5 to 7 minutes until tender. Add the minced garlic and cook for about 1 minute, stirring until fragrant.
• Add the ground turkey to the skillet with the sauteed onions and garlic. Cook for 8 to 10 minutes, breaking up the meat as it browns. Once the turkey is cooked through, season with salt, black pepper, garlic powder, and mustard. Pour in the tomato sauce or passata and stir well to combine all the flavors.
• Sprinkle the granulated sugar into the sauce mixture, stirring well. Let the mixture simmer for about 10 minutes to meld the flavors together and slightly thicken the sauce. I find this rest helps balance out the acidity from the tomato sauce nicely.
• Stir the par-cooked pasta (from Step 2) into the turkey and sauce mixture, ensuring the noodles are well coated. Transfer the combined mixture to the prepared baking dish, spreading it out evenly.
• Sprinkle the grated cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbling and the casserole is heated through. For extra golden, bubbly cheese, I sometimes broil the dish for an additional 2 minutes at the end.