Prep Time::20 mins
Cook Time::40 mins
Additional Time::5 mins
Total Time:: 1 hr 5 mins
Servings::8
Yield::1 9×13-inch casserole
Ingredients
2 tablespoons olive oil
2 heads cauliflower, stemmed and chopped
¼ cup Greek yogurt
1 (14.5 ounce) can chicken broth, or as needed
salt and ground black pepper to taste
2 pounds ground turkey
2 cloves garlic, chopped
2 (1.25 ounce) packages beefy onion soup mix
2 tablespoons all-purpose flour
¼ cup water, or as needed
2 (8 ounce) bags frozen corn
1 cup shredded fat-free Cheddar cheese
¼ cup french-fried onions, or to taste
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
Spread turkey mixture in the bottom of a 9×13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.
Cook's Notes:
You can add a little bit of instant potato to the mashed potatoes if you want a thicker, fluffier texture or if you've added too much broth.
A frozen corn and pea mix can be used instead of corn, if preferred.