Seven-Layer Dinner

Photo: Jason Little / Food Styling: Johanna Brannan Lowe
In celebration of the Academy of Nutrition and Dietetics’ Centennial, our recipe developers revamped popular dishes from the early 1900s. Flavor updates and healthful tweaks transform these meals into modern-day favorites. Check out other “Vintage Vittles” recipes here.

Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.

Servings: 7
Serving size: 1½ cups
Prep time: 30 minutes
Cooking time: 60 minutes


  • ⅔ cup uncooked quinoa
  • 1¼ cups (300 milliliters) water
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 3 teaspoons (15 milliliters) olive oil, divided
  • 1 pound ground turkey
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves minced garlic
  • 1 cup diced yellow onion
  • 1 teaspoon chopped fresh thyme
  • 2 cups peeled and thinly sliced sweet potatoes (1⁄8-inch thick)
  • 8 ounces sliced cremini mushrooms (about 3 cups)
  • 2 cups chopped fresh Swiss chard
  • 5 ounces plain goat cheese


  1. Preheat oven to 350°F (177°C).
  2. Place quinoa and water in a 2-quart saucepan. Season with ¼ teaspoon each of salt and pepper.
  3. Place over medium heat and bring to a boil. Cover and reduce heat to low.
  4. While quinoa cooks, heat 2 teaspoons olive oil in a 10-inch skillet over medium heat.
  5. Add ground turkey, rosemary and garlic. Cook until meat is browned, about 5 to 8 minutes. Season with ¼ teaspoon each of salt and pepper.
  6. Remove mixture from pan and place in a bowl.
  7. In the same skillet, heat remaining teaspoon olive oil over medium heat. Add onions and thyme and sauté until onions are soft and lightly browned, about 5 minutes.
  8. Season with ¼ teaspoon each of salt and pepper.
  9. Mist a 2½-quart (or 9-by-13-inch) casserole dish with nonstick spray.
  10. Layer sweet potatoes on the bottom of the casserole dish and season with ¼ teaspoon each salt and pepper.
  11. Spread onions on top of potatoes and quinoa over the onions.
  12. Place mushrooms on the quinoa and season with ¼ teaspoon each salt and pepper.
  13. Layer chard on the mushrooms and then add the cooked turkey mixture.
  14. Sprinkle goat cheese on top, cover with foil and bake for 45 minutes.
  15. Remove foil and bake another 15 minutes. Serve immediately.

Nutrition per serving: CALORIES 297; TOTAL FAT 15g; SAT. FAT 6g; CHOL. 64mg; SODIUM 497mg; CARB. 20g; FIBER 3g; SUGARS 3g; PROTEIN 21g; POTASSIUM 574mg; PHOSPHORUS 334mg

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Marcy Gaston
Marcy Gaston, MS, RD, LN, is Assistant Teaching Professor of Hospitality Management at Montana State University in Bozeman. She blogs at Follow her on Twitter and Instagram.