Turkey and Swiss Chard Casserole

Turkey and Swiss Chard CasseroleI haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!

Turkey and Swiss Chard Casserole
Recipe type: Main
Serves: 6
  • ½ of a 12 ounce box whole wheat penne pasta
  • 3 tablespoons butter
  • 1 large bunch Swiss chard
  • 1 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 cups cooked turkey, diced
  • 45 ounces part skim ricotta cheese
  • handful of fresh basil, thinly sliced
  • Finely grated rind of 2 lemons
  • ¾ cup shredded Parmesan cheese, divided
  • Course salt and pepper to taste
  1. Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
  2. Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
  3. While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
  4. Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.

Happy eating!


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