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Kristin's Turkey Butternut Squash Casserole

Kristin's Turkey Butternut Squash Casserole

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Kristin Johnson

Kristin Johnson

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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.
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