gluten-free casserole

Ingredients

• Servings: 8
• 8 cups water
• 2 cups green beans, chopped
• 1 teaspoon extra-virgin olive oil
• 1 small onion, chopped fine
• 1 1/2 pounds ground turkey
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 1 cup frozen peas
• 1 cup mushrooms, chopped
• 2 zucchini, chopped
• 2 cups crushed tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• bring water to a boil in a large pot. cook green beans at a boil until just softened, about 3 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium-low heat. cook and stir onion in hot oil until translucent, 3 to 5 minutes.
• crumble ground turkey into the skillet and increase heat to medium-high. season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. reduce heat to medium. stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
• remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. reserve 2 tablespoons of the pan drippings for later use and discard remainder.
• heat the reserved pan drippings in the skillet over medium heat. stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. pour crushed tomatoes over the turkey and vegetable mixture. top with a layer of mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese.
• bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. rest dish 10 minutes before serving.