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Kristin's Turkey Butternut Squash Casserole

Kristin's Turkey Butternut Squash Casserole

This ground turkey and butternut squash casserole recipe is topped with crushed crackers. It's a quick meal for busy weeknights to feed the family.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: N/A per serving

Ingredients

  • 1 tablespoon - 1 tablespoon olive oil
  • 1 pound - 1 pound lean ground turkey
  • 2 cup - 2 cups cubed butternut squash
  • 1 - 1 medium onion, chopped
  • 1 cup - 1 cup 1% milk
  • 1 cup - 1 cup shredded mozzarella cheese
  • 2 - 2 large eggs
  • ¼ cup - 0.25 cup butter, melted
  • ½ teaspoon - 0.5 teaspoon salt
  • ¼ teaspoon - 0.25 teaspoon ground black pepper
  • 1 cup - 1 cup crushed buttery round crackers (such as Ritz®)

Instructions

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

Nutrition

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