Ground Turkey Hashbrown Casserole

This ground turkey hashbrown casserole is the kind of dish that disappears fast at family dinners. I make it when I want something hearty but not fussy — a one-dish meal that feeds a crowd, stretches a budget, and reheats beautifully. The lean turkey keeps it lighter than the traditional beef or sausage versions, while the frozen hash browns make it fast to pull together on a weeknight.

I also like pairing it with a lighter side for a weekend brunch; if you want a creamier spin, try swapping in a bit of sour cream or cottage cheese for extra tang and body. If you enjoy casseroles with breakfast vibes, you might like this companion recipe for a cottage cheese breakfast casserole that uses a similar bake-and-forget approach.

Why you’ll love this dish

This casserole hits several home-cooked sweet spots: it’s budget-friendly, uses minimal hands-on time, and is kid-approved. Ground turkey keeps the calorie count lower than beef while still delivering savory flavor when seasoned well. The frozen hash browns act as an easy starch base that crisps around the edges and soaks up the cheesy, saucy mix in the middle. Make it for a weeknight dinner, a potluck, or an easy holiday side — it’s flexible enough to shift from breakfast-for-dinner to a hearty lunch.

"Comfort food without the fuss — creamy, cheesy, and ready in under an hour." — a note from my table after the first bake

The cooking process explained

Before you dive in, here’s a short roadmap so you know what to expect. Brown the turkey with onion and garlic, season thoroughly, then stir that into thawed or frozen hash browns with milk and half the cheese. Transfer to a greased 9×13-inch dish, top with the remaining cheddar, and bake until bubbly and lightly browned. Total hands-on time is about 15–20 minutes; baking takes 30–35 minutes.

Key ingredients

• 1 pound ground turkey (lean or regular)
• 1 package frozen hash browns (about 20–30 oz; shredded or diced)
• 1 cup shredded cheddar cheese, divided
• 1 cup milk (whole milk for creamier results; use 2% for lighter)
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Notes and substitutions:

• Swap cheddar for Monterey Jack or a sharp cheddar for more bite.
• Use cooked, diced potatoes instead of frozen hash browns if you prefer fresh (see Variations).
• For a creamier casserole, fold in 4 oz softened cream cheese or 1/2 cup sour cream.
• To make this gluten-free, double-check that your frozen hash browns and spices are labeled gluten-free.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Heat a skillet over medium. Add a drizzle of oil if using very lean turkey. Sauté the diced onion until translucent, about 3–4 minutes.
3. Add the ground turkey and minced garlic. Break the meat apart and cook until no pink remains and the internal temperature reaches 165°F. Season with paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
4. In a large mixing bowl, combine the cooked turkey mixture with the frozen hash browns, 1 cup milk, and half of the shredded cheddar. Stir until evenly mixed.
5. Spread the mixture into the prepared baking dish. Scatter the remaining cheddar over the top in an even layer.
6. Bake in the preheated oven for 30–35 minutes, or until the casserole is hot and bubbly and the top is lightly browned.
7. Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to portion.

Best ways to enjoy it

This casserole is satisfying on its own, but here are ideas to round out the plate:

• Fresh green salad with a lemon vinaigrette to cut the richness.
• Steamed broccoli or roasted Brussels sprouts for color and texture.
• Top individual servings with a dollop of sour cream, sliced green onions, or a sprinkle of hot sauce.
• For brunch, serve with a side of fruit and toasted English muffins.

Also, if you want more make-ahead casserole strategies, this casserole make-ahead guide shows a similar approach that works well for weekend planning.

Storage and reheating tips

• Refrigeration: Cool leftovers to room temperature and store in an airtight container in the refrigerator for 3–4 days.
• Reheating: Reheat individual portions in the microwave until steaming (about 1–2 minutes on high). For whole portions, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes; internal temperature should reach 165°F.
• Freezing: You can freeze baked casserole portions for up to 3 months. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Food safety: Don’t leave the casserole out at room temperature for more than two hours. When baking from frozen, it’s safer to thaw in the fridge first for even heating; if baking frozen, add 10–20 minutes to the bake time and ensure the center reaches 165°F.

Pro chef tips

• Don’t skimp on seasoning the turkey. Because turkey is mild, the paprika, garlic powder, and onion powder are vital for flavor depth.
• Use a mix of cheeses for complexity—half sharp cheddar, half mild cheddar or Monterey Jack.
• If your hash browns are very icy, let them sit for 5–10 minutes to release excess surface ice to avoid watering down the casserole.
• For a crisper top, remove foil (if using) for the last 5–10 minutes of baking or broil for 1–2 minutes while watching closely.
• To prevent a soggy center, squeeze excess moisture from thawed diced potatoes in a clean towel before mixing.

Creative twists

• Veg-forward: Stir in a cup of sautéed mushrooms, bell pepper, or spinach for extra veggies.
• Tex-Mex: Swap the paprika for chili powder and cumin, add a can of drained black beans, and top with pepper jack and cilantro.
• Breakfast style: Crack a few eggs over the top in the last 10–12 minutes of baking for a strata-like finish.
• Lighter swap: Use low-fat milk and reduced-fat cheese; keep in mind texture will be slightly less creamy.
• Gluten-free crunchy top: Mix gluten-free breadcrumbs with a little melted butter and sprinkle on top before baking.

Common questions

Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Grate or dice and par-cook fresh potatoes (boil or roast) until just tender, then cool and squeeze out excess moisture before mixing in. Fresh potatoes may change the bake time slightly.

Q: How long does it take to make from start to finish?
A: Expect about 15–20 minutes of prep and 30–35 minutes of baking, so roughly 45–55 minutes total.

Q: Can I prepare this ahead of time and bake later?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. If frozen, thaw overnight before baking and add a few extra minutes to the bake time.

Q: Is ground turkey safe to eat if slightly pink?
A: No. Ground turkey must reach an internal temperature of 165°F. Ensure it’s cooked through before combining with other ingredients.

Q: Can I use ground chicken or beef instead?
A: Yes. Ground chicken will be similar to turkey. Ground beef adds more richness and may release more fat — drain excess as needed.

Q: How do I make the top crispier?
A: Finish under the broiler for 1–2 minutes or sprinkle panko mixed with melted butter over the cheese before the last 10 minutes of baking.

Conclusion

This Ground Turkey Hashbrown Casserole is an easy, crowd-pleasing one-pan meal — adaptable, store-friendly, and simple to scale. For another take on turkey-and-potato casseroles and extra inspiration, see the classic Turkey and Hash Brown Casserole Recipe – Allrecipes.

Ground Turkey Hashbrown Casserole

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• Author: amir_hassan
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Gluten-Free (if using gluten-free ingredients)

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Description

A hearty one-dish meal with lean ground turkey and crispy hash browns, perfect for family dinners and potlucks.

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Ingredients

• 1 pound ground turkey (lean or regular)
• 1 package frozen hash browns (about 20–30 oz; shredded or diced)
• 1 cup shredded cheddar cheese, divided
• 1 cup milk (whole or 2% for lighter results)
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

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Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, sauté the diced onion until translucent, about 3–4 minutes.
3. Add the ground turkey and minced garlic; cook until no pink remains, seasoning with paprika, garlic powder, onion powder, salt, and pepper.
4. In a mixing bowl, combine the cooked turkey mixture with hash browns, 1 cup milk, and half of the cheddar. Stir until mixed.
5. Spread the mixture into the baking dish and top with remaining cheddar.
6. Bake for 30–35 minutes, until hot and bubbly with a lightly browned top.
7. Let the casserole rest for 5–10 minutes before serving.

Notes

For a creamier casserole, fold in cream cheese or sour cream. Check that hash browns and spices are gluten-free for gluten-free version.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American