Creamy Turkey & Veggie Casserole

Dice the carrot, slice the onion, green beans, mushrooms, and broccoli, mince the garlic, and shred the turkey breast. Set aside.

Grate the cheddar and parmesan cheese. Set aside.

In a large pot, melt 4 tbsp of butter over medium heat. Add the onion, garlic, and carrots. Cook for 2-3 minutes, cover with a lid, and let steam for 2 minutes.

Remove the lid, add the mushrooms and broccoli, and cook for another minute. Cover and let the steam for another 2 minutes.

Add the shredded turkey breast, green beans, and mix everything together. Turn off the heat and set aside.

Preheat the oven to 350°F (180°C).

In a small pot, melt the remaining 2 tbsp of butter over medium heat. Add the cream cheese in small cubes, and stir until it starts to melt.

Add the heavy cream, salt, pepper, and nutmeg into the pot, and mix well with a whisk. Then, add the grated parmesan cheese and heat the mixture until it starts to bubble, for about 2-3 minutes.

Pour the creamy sauce over the turkey and vegetable mixture in the pot, and mix well.

Transfer the mixture to a casserole dish, and sprinkle the grated cheddar and chopped parsley on top.

Bake for 15 minutes or until the cheese starts to become golden brown. Remove from the oven and serve.