Recipe by Kristin Rogers
"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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lean ground turkey
cubed butternut squash
shredded mozzarella cheese
ground black pepper
crushed buttery round crackers (such as Ritz®)
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
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!
I completely deviated from the original recipe. I sauteed the onion with the ground turkey, then added the butternut squash and a can of stewed tomatoes. I also added garlic and onion powder to the egg mixture, and covered the casserole with 2 cups of the mozzarella cheese and breadcrumbs since I didn't have the crackers. (Next time I would use crackers.)I had 2 servings.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kristin's Turkey Butternut Squash Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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