Kristin's Turkey Butternut Squash Casserole Recipe - Allrecipes.com
Kristin's Turkey Butternut Squash Casserole Recipe
  • READY IN 50 mins

Kristin's Turkey Butternut Squash Casserole

Recipe by  

"I got this recipes from Allrecipes.com member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
  2. Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
  3. Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
  4. Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Two cups of butternut squash is about half of an average-sized butternut squash. The amount is approximate. You can add a little more squash if desired.
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Reviews More Reviews

Oct 09, 2014

This was yummy. I added some fresh spinach... just because. I added some red pepper flakes to the leftovers and though that was an improvement.. will add those next time I made this as well

 
Nov 06, 2014

My husband is so picky so i wouldnt tell him what i was making, as i was sure he would think it sounded gross. I had the ingredients on hand and wanted to use up some squash and ground turkey. It was faaaabulous! Even my 2year old was eating it..and she is just as picky as her dad!

 

3 Ratings

Oct 08, 2014

I thought this was quite good. I used Saltines instead of Ritz because that's what I had, but otherwise stuck to the recipe. I was a bit worried that the squash wouldn't be soft enough, but it was fine. It's pretty salty with the crackers, so I don't think you need to add the extra salt.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 793 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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