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Cajun Turkey Potato Casserole

A delicious blend of roasted potatoes, Cajun spices, and cheese sauce.  Roasted turkey breast and baby potatoes mixed with Cajun spices, vegetables, and cheese.  Creamy, packed with flavor, and even better as leftovers!  
Prep Time 30 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 40 mins
Course Main Course
Cuisine American
Servings 8


  • 30 Ounces Turkey Breast Tenderloin
  • 1 Pound Yukon Baby Gold Potatoes
  • 2 Teaspoon Olive Oil, Divided
  • 2 Teaspoons Salt, Divided
  • 2 Teaspoons Pepper, Divided
  • ¼ Large White Onion
  • ½ Red Bell Pepper
  • 1 Jalapeno, Seeds Removed
  • 2 Celery Stalks
  • 2 Cloves Garlic
  • 2 Teaspoons Slap Yo Mama or Other Cajun Seasoning
  • 2 Tablespoons Light Butter
  • 2 Tablespoons White Whole Wheat Flour
  • 1 Cup 2% Milk
  • 1 ½ Cups Reduced Fat Sharp Cheddar Cheese
  • ½ Cup Water
  • 1 Tablespoon Bread Crumbs
  • 1 Teaspoon Smoked Paprika
  • Green Onions, For garnish


To Roast Turkey Breast:

  • Preheat oven to 350°.
  • Remove turkey breast from package and place in casserole dish coated with cooking spray.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 25 minutes. Remove from the oven and let rest.

To Roast Potatoes:

  • Preheat oven to 400°.
  • Dice potatoes into ½ inch cubes and add to a large bowl.
  • In the large bowl, add 1 teaspoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Mix well.
  • Spread potatoes on a baking sheet lined with parchment paper and roast for 30 minutes. Remove potatoes from oven and keep oven on at 400°.

To Make Casserole:

  • Dice jalapeno, onion, red bell pepper, and celery. Set aside.
  • Mince garlic and set aside.
  • Once turkey has been roasted and cooled enough to handle, dice and set aside.
  • Heat skillet over medium heat and add 1 teaspoon olive oil. Sauté onion, celery, bell pepper, and jalapeno until tender, about 10 minutes.
  • Add garlic and sauté for 1 minute.
  • Reduce heat to low and add butter.
  • Slowly add flour, whisking continuously.
  • Slowly add milk and whisk continuously until there are no chunks.
  • Reduce heat to low and add ½ cup shredded cheese.
  • Let cheese melt then add another ½ cup cheese plus ½ cup of water.
  • Let cheese melt then add remainder cheese and the remainder of water stirring constantly until cheese is melted and sauce begins to form.
  • To the skillet, add potatoes and diced turkey. Mix well until combined.
  • Spread mixture into casserole dish and sprinkle with bread crumbs and paprika.
  • Bake in the oven for 20 minutes.
  • Garnish with sliced green onion.


Roast turkey breast on a few days before to save time!  Baked casserole is freezer friendly for up to 3 months.

Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 8- (5 SmartPoints Per Serving) CALORIES: 152 FAT: 8.3 SATURATED FAT: 4.4 CARBS: 12.8 FIBER: 1.4 SUGARS: 2.5 PROTEIN: 7.7