Super 7 Layer Casserole

For an easy way to get a lot of veggies in one meal, try this easy-to-make casserole! This Super 7 Layer Casserole is jam packed with sweet potatoes, kale, onions, and peppers. So, you can be sure that you'll get a hearty serving of veggies with every bite. Not only is this a delicious and nutritious low-cal recipe, but it's also super easy to make. There are only a few simple steps, and then you'll have an amazing meal ready to go. You and your family will absolutely love this healthy casserole recipe, so be sure to save this recipe. You'll want to make this turkey and vegetable casserole at least once a week. It's simply too good to ignore.

Notes

This extremely healthy and gluten free recipe is filled with all the most colorful and high nutrition value vegetables. While we loved this combination, feel free to make your own substitutions:

- use white potatoes instead of sweet potatoes

-use spinach instead of kale

-use white onion instead of red

-add carrots in thin slices

-add butternut squash slices

If cutlets are not available, you may buy a turkey breast half. Simply freeze for it 20 minutes until slightly firm, then cut it into ¼ inch crosswise slices. Or, you can use chicken tenders.

If you like this casserole recipe, then you'll love these 41 Heart-Healthy Casserole Recipes.

Cooking Time1 hr

Cooking MethodCasserole, Oven

Ingredients

2 sweet potatoes, peeled and thinly sliced
4 ounces kale, stems removed and leaves chopped
1 medium red onion, sliced
2 cloves garlic
1 medium red or green pepper, cut in 1/4 inch strips
salt and fresh ground pepper
24 ounces turkey cutlets (see note)
16 ounces marinara sauce

Instructions

Preheat oven to 350F degrees F. Lightly spray the bottom of a 9 x 13 baking dish lightly with cooking spray.
Layer vegetables into the dish in the order given, spreading them evenly. Before placing the turkey cutlets, sprinkle liberally with salt and pepper, then fan the cutlets across the top. Pour the sauce over the ingredients, and spread evenly.
Cover the dish tightly with foil and bake for 45 minutes, then continue to bake uncovered for another 15 minutes. Let stand for 10 minutes before serving.

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caitlinmm

Apr 23, 2015

This casserole was tasty. I didn't love the sauce, but the other flavors were very good.

CreativityGoddess

Apr 22, 2015

This was a really hearty meal, but it didn't leave me feeling overly full. All of the veggies added a great health benefit. I'd definitely make this again!

Plusk24

Apr 22, 2015

I absolutely loved the sweet potatoes in this casserole. Sooooo yummy. I would've left out the mushrooms though, as I am not a mushroom person. But it was still yummy!

bambakes7

Apr 22, 2015

I would definitely make this recipe again! I loved the combination of flavors! )

CreativityGoddess

Jun 02, 2011

@wadeckiburn 9560778 - We have updated the recipe to include the layer of sweet potatoes. It is now step # 4. The casserole would probably taste great with yellow squash. It doesn't really matter where you layer it. Perhaps after the sweet potatoes would be your best bet. Hope this helps! -The editors of FaveHealthyRecipes

wadeckiburn 956077 8

Jun 02, 2011

ok, this sounds like a good recipe, 2 questions thou. 1) when do you place the sweet potatoes, and 2) can I use yellow (crook-neck) squash,and if so where can I layer it? My family loves everything that you mentioned in this casserole and I would love to use the yellow squash, thank you

Recipe Warrior

Dec 01, 2010

@hboyd11614 7498506 - So glad you liked the recipe! - FaveHealthyRecipes Editors

hboyd11614 7498506

Nov 30, 2010

I really liked this because it had so many different colors, textures and flavors. It was something different and it tasted great!

babygirl777

Feb 24, 2010

Mommae 22 wow ,this is another great recipe to make and serve to a small gathering or even for a family reunion. This makes a wonderful dish to take to whatever party you might wont to have especially if you are on a tight budget. I love this dish and I think it wii be perfect to take to my friends suprise party this week end. My hats off to the chef.