Hearty & Delicious Southwest Turkey Hash Casserole

There’s something deeply comforting about a warm, hearty casserole that brings everyone to the table. This Southwest Turkey Hash Casserole captures that perfect mix of homestyle goodness and bold flavor — ideal for busy weeknights, lazy weekends, or when you’re craving something satisfying yet wholesome. It’s a dish that celebrates the heart of Southwestern cuisine, packed with tender turkey, golden potatoes, colorful bell peppers, and just the right amount of spice.

This recipe was inspired by the rustic, vibrant flavors found across the American Southwest — where simple ingredients come together to create dishes full of character and warmth. Whether you’re serving it for a family dinner or prepping meals ahead for the week, this casserole offers comfort and nourishment in every bite. It’s proof that healthy, hearty meals don’t have to sacrifice flavor — and once you try it, it might just become a regular in your kitchen rotation.

Ingredients

For the Casserole

• 1 ½ pounds ground turkey

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cups diced potatoes (Yukon gold or russet, peeled if desired)

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• 1 cup frozen corn, thawed

• 1 (10-ounce) can diced tomatoes with green chilies, drained

• 1 cup shredded cheddar or Monterey Jack cheese

• ½ cup sour cream (or Greek yogurt for a lighter option)

• ¼ cup chopped fresh cilantro

For Garnish

• Fresh cilantro leaves

• Sliced green onions

• Diced avocado or a dollop of sour cream (optional)

Directions

1. Preheat the oven.
   Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.

2. Cook the ground turkey.
   In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked through — about 6–8 minutes. Season lightly with salt and pepper, then transfer the cooked turkey to a plate and set aside.

3. Sauté the vegetables.
   In the same skillet, add the diced onion, bell peppers, and potatoes. Cook over medium-high heat, stirring often, until the potatoes start to soften and the vegetables are tender, about 10 minutes. Add the minced garlic during the last minute of cooking to release its aroma.

4. Add spices and flavor.
   Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), and a bit more salt and pepper. Stir to coat the vegetables evenly with the spices, letting the flavors develop for 1–2 minutes.

5. Combine turkey and vegetables.
   Return the cooked turkey to the skillet. Stir in the corn and diced tomatoes with green chilies. Let everything cook together for another 3–4 minutes, allowing the mixture to thicken slightly and the flavors to meld.

6. Assemble the casserole.
   Transfer the turkey and vegetable mixture to the prepared baking dish. Spread it out evenly, then top with shredded cheese.

7. Bake to perfection.
   Bake the casserole for 20–25 minutes, or until the cheese is melted, bubbling, and slightly golden on top.

8. Finish with creamy goodness.
   Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Top with dollops of sour cream or Greek yogurt and sprinkle with chopped cilantro for a fresh finish.

9. Serve and enjoy.
   Scoop generous portions onto plates and garnish with green onions or avocado slices. Serve warm and enjoy every comforting, flavorful bite.

Prep Time, Cook Time, Total Time, Yield

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6–8

Why You’ll Love This Southwest Turkey Hash Casserole

This casserole is not just a meal — it’s a celebration of flavor, color, and comfort. Here’s why it’s sure to win a spot in your weekly meal lineup:

• Hearty and wholesome: Packed with lean protein, vibrant vegetables, and filling potatoes, it’s a complete meal in one dish.

• Customizable: You can adjust the spice level or add extra veggies like zucchini, spinach, or black beans.

• Perfect for meal prep: It reheats beautifully, making it great for leftovers or make-ahead lunches.

• Family-friendly: Mild enough for kids but flavorful enough for adults to love every forkful.

• Budget-friendly: Uses simple, affordable ingredients that stretch to feed a crowd.

This recipe delivers a comforting experience that feels like home — warm, flavorful, and packed with textures that satisfy every craving.

Helpful Tips for the Best Results

1. Use the right potatoes.
   Yukon gold or russet potatoes work best for this dish because they hold their shape and add a creamy texture once baked.

2. Don’t skip the spices.
   The chili powder, paprika, and cumin give this casserole its signature Southwest flair. Adjust them based on your spice tolerance, but don’t leave them out entirely — they’re the soul of the dish.

3. Brown the turkey properly.
   Make sure to cook the turkey until it’s nicely browned for a deeper, richer flavor.

4. Add cheese strategically.
   For an extra cheesy layer, mix half the cheese into the casserole before baking and sprinkle the rest on top for a gooey, golden crust.

5. Let it rest before serving.
   Resting allows the casserole to firm up slightly, making it easier to slice and serve.

Serving Suggestions

This Southwest Turkey Hash Casserole can easily stand alone as a satisfying meal, but you can also pair it with simple sides for an even more complete experience:

• Fresh green salad: A crisp salad with lime vinaigrette or creamy ranch dressing adds freshness and contrast.

• Cornbread or warm tortillas: Perfect for scooping up every last bite.

• Mexican-style rice or quinoa: To add an extra layer of heartiness.

• Sautéed or grilled vegetables: Such as zucchini, corn on the cob, or asparagus for added nutrition.

You can even turn leftovers into breakfast by reheating a slice and topping it with a fried or poached egg — a delicious, protein-packed start to your day.

Make-Ahead and Storage Instructions

To Make Ahead:
You can prepare the turkey and vegetable mixture up to one day in advance. Store it in an airtight container in the refrigerator. When ready to bake, spread it in a baking dish, top with cheese, and bake as directed.

To Store Leftovers:
Let the casserole cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.

To Reheat:
Reheat individual portions in the microwave for 1–2 minutes or bake the entire casserole, covered with foil, at 350°F (175°C) until warmed through (about 20 minutes).

To Freeze:
You can freeze the casserole (either unbaked or fully cooked) for up to 3 months. If freezing before baking, assemble the casserole but don’t add cheese until ready to cook. Thaw overnight in the refrigerator before baking.

Variations to Try

One of the best things about this casserole is its flexibility. Here are a few fun ways to switch it up:

• Southwest Turkey & Black Bean Casserole: Add 1 can of drained black beans for more texture and fiber.

• Spicy Chipotle Version: Mix in 1–2 tablespoons of chipotle peppers in adobo sauce for a smoky, spicy kick.

• Cheesy Sweet Potato Swap: Replace the regular potatoes with diced sweet potatoes for a hint of natural sweetness.

• Veggie-Loaded Casserole: Include diced zucchini, corn, or spinach to make it extra colorful and nutritious.

• Breakfast-Style Hash: Add scrambled eggs on top before baking for a hearty morning meal twist.

Each variation keeps the soul of the original recipe but adds a fun, flavorful twist to keep things interesting.

Nutrition Information (Estimated per Serving)

• Calories: 375

• Protein: 28g

• Fat: 15g

• Carbohydrates: 32g

• Fiber: 4g

• Sugars: 5g

• Sodium: 610mg

These values may vary based on the exact ingredients and portion sizes you use, but overall, this casserole is a balanced, nutrient-rich option that fuels your body and satisfies your taste buds.

Frequently Asked Questions

Can I use leftover turkey instead of ground turkey?

Absolutely! This recipe is perfect for repurposing leftover roasted or shredded turkey from another meal. Simply skip the browning step and stir your cooked turkey directly into the sautéed vegetables before baking.

What can I use instead of potatoes?

If you’re looking for a lower-carb option, you can substitute cauliflower florets or diced sweet potatoes. Both work beautifully and bring a different flavor profile to the dish.

How can I make this casserole dairy-free?

To make this dish dairy-free, replace the cheese with a dairy-free shredded cheese alternative and use coconut yogurt or a non-dairy sour cream substitute for topping. The result is still creamy and flavorful.

Can I make this casserole vegetarian?

Yes! To make a vegetarian version, omit the turkey and replace it with a mixture of black beans, pinto beans, and diced mushrooms. You’ll still get that satisfying Southwest flavor and hearty texture.

Notes

This Southwest Turkey Hash Casserole is a go-to dish for those who love wholesome meals that pack a punch of flavor. It’s ideal for busy families, meal preppers, or anyone looking to add more lean protein and vegetables to their weekly menu.

You can easily double the recipe for gatherings or freeze individual portions for quick weeknight dinners. It’s comforting, customizable, and bursting with Southwestern flair — everything you could want in a hearty, homemade casserole.

Serve it straight from the oven, top it with fresh cilantro and avocado, and watch it disappear fast. Once you’ve tried it, you’ll understand why it’s become a reader favorite — simple ingredients, bold flavor, and the kind of comfort that always satisfies.

Hearty & Delicious Southwest Turkey Hash Casserole

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: Serves 6–8 1x

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Description

This hearty Southwest Turkey Hash Casserole is the perfect blend of comfort and flavor. Filled with lean ground turkey, diced potatoes, colorful bell peppers, and classic Southwestern spices, it’s a wholesome dish that satisfies the whole family. Ideal for busy weeknights, weekend brunch, or meal prepping, this casserole brings warmth, texture, and a touch of spice to your dinner table. Inspired by Southwestern comfort food, it’s both nourishing and incredibly delicious — a one-dish wonder that never disappoints.

See also  Rustic Wild Rice and Cranberry Stuffing

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Ingredients

Scale 1x2x3x

• 1 ½ pounds ground turkey

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cups diced potatoes (Yukon gold or russet, peeled if desired)

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional)

• Salt and black pepper, to taste

• 1 cup frozen corn, thawed

• 1 (10-ounce) can diced tomatoes with green chilies, drained

• 1 cup shredded cheddar or Monterey Jack cheese

• ½ cup sour cream (or Greek yogurt)

• ¼ cup chopped fresh cilantro

For Garnish

• Fresh cilantro leaves

• Sliced green onions

• Diced avocado or extra sour cream (optional)

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Instructions

• Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.

• In a large skillet, heat olive oil over medium heat. Add ground turkey and cook for 6–8 minutes, breaking it apart with a spatula until browned and cooked through. Season with salt and pepper. Remove from the pan and set aside.

• In the same skillet, add diced onion, red and green bell peppers, and potatoes. Cook over medium-high heat for about 10 minutes, stirring often, until the potatoes begin to soften and vegetables are tender. Add the minced garlic in the last minute of cooking.

• Sprinkle in chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables evenly in the spices.

• Add the cooked turkey back to the skillet. Stir in the corn and diced tomatoes with green chilies. Let the mixture cook for another 3–4 minutes to blend the flavors.

• Transfer the turkey and vegetable mixture into the prepared baking dish, spreading it evenly.

• Top with shredded cheese, covering the surface evenly.

• Bake for 20–25 minutes, or until the cheese is melted and bubbling.

• Remove from the oven and let the casserole rest for 5–10 minutes.

• Top with dollops of sour cream or Greek yogurt and sprinkle with chopped cilantro before serving. Add avocado slices or green onions if desired.

Notes

For best results, use Yukon gold or russet potatoes as they hold their texture and become perfectly tender in the oven. Adjust the spice level to your preference by reducing or increasing the cayenne pepper. This casserole is also great for meal prep — it keeps well in the fridge for up to four days and can be reheated in the microwave or oven. For a vegetarian twist, replace turkey with black beans and diced mushrooms. The dish can also be frozen for up to three months; thaw overnight before reheating. Serve warm with a side salad or cornbread for a complete meal full of Southwestern flavor.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Michelle Davis