1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3 to 4 minutes.
3. Add the ground turkey and cook, breaking it up well, until fully browned with no large chunks remaining.
4. Stir in the sliced radishes, thyme, paprika, salt, and pepper. Cook for 5 minutes until the radishes begin to soften at the edges.
5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes until the sauce begins to thicken.
6. Remove from heat and stir in the grated Parmesan cheese until melted and combined.
7. Transfer the mixture to a casserole dish and spread it out evenly.
8. Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
9. Garnish with fresh chopped parsley and serve straight from the dish.

Nutrition Information (Per Serving):

• Calories: 380
• Carbohydrates: 9g
• Protein: 34g
• Fat: 23g
• Fiber: 2g
• Sodium: 620mg
• Vitamin C: 25% DV | Calcium: 20% DV | Iron: 10% DV

Notes:

• Freshly grated Parmesan melts far better than the pre-shredded bag kind — worth the extra minute.
• 93% lean ground turkey keeps the casserole moist; extra-lean tends to dry out during baking.
• Every oven has its own personality, so check at 20 minutes and trust your eyes over the clock.
• For extra browning on top, switch to broil for the last 2 minutes — but watch it closely.

Storage Tips:

• Refrigerate covered for up to 3 days.
• Freeze for up to 2 months — cool completely before wrapping tightly.
• Reheat covered in a 350°F oven for 15 minutes to keep the texture intact.
• Microwave individual portions covered with a damp paper towel to prevent drying out.

Serving Suggestions:

• Serve alongside a simple green salad with a light vinaigrette to balance the richness.
• Crusty bread on the side is perfect for scooping up the creamy sauce from the bottom of the dish.
• Steamed green beans or roasted asparagus make a clean, simple side that complements the casserole beautifully.
• A squeeze of fresh lemon over each serving right before eating brightens the whole dish.

Mix It Up:

• Crispy Topped Turkey Casserole: Mix breadcrumbs with a little extra Parmesan and scatter over the top before baking for a satisfying crunch.
• Holiday Turkey Casserole: Add a cup of frozen peas and a pinch of nutmeg for a festive, cozy variation.
• Spicy Turkey and Radish Bake: Add red pepper flakes and an extra half teaspoon of paprika for a gentle kick of heat.
• Lighter Turkey Casserole: Swap heavy cream for half-and-half and reduce the Parmesan slightly for a less rich but equally comforting version.

What Makes This Recipe Special: This turkey and radish casserole takes a humble, often overlooked vegetable and transforms it into something genuinely wonderful through the simple power of heat. Cooked radishes lose their sharp bite entirely and become tender and mild, absorbing the creamy, savory sauce in a way that makes them almost unrecognizable from their raw form. Paired with lean ground turkey and a golden Parmesan crust, this is a casserole that earns a permanent spot in your regular dinner rotation after just one taste.