Make This Mediterranean Turkey Casserole Today and Eat It All Week

I’m from the Midwest, land of casseroles, but I never fully appreciated casseroles until I was an adult with a day job. Making a big casserole over the weekend is a gift you can give your future self, because casseroles are easily portioned, freeze beautifully, and it means you have good, hot meals whenever you want them for the rest of the week. Plus: casserole leftovers also make a very easy work lunch. What more do you want in life?

This Mediterranean turkey casserole from The Recipe critic is the sort of thing you’ll look forward to eating all week. I knew the second I saw it on Pinterest that I just had to make it this week. Just imagine: You come home from work on Wednesday and you’re tired. Work was a doozy. You already had cereal for dinner this week, and your kids don’t want to eat pizza again. Then, you look in your freezer (or fridge) and find this GLORIOUS casserole filled with vegetables and protein and lots and lots of cheese. It’s a dinner miracle!

This casserole is filled with a flavorful mixture of olives, artichokes, and sun-dried tomatoes. The author says leftover cooked turkey is best in this casserole, but you can use whatever kind of meat you like. Shredded rotisserie chicken from the grocery store is an easy option, or you can use leftovers if you have them. You could even leave the meat out and make the casserole vegetarian. Whatever your decision, it’s a winner.

Get the Recipe: Turkey Mediterranean Casserole from The Recipe Critic

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