Kristin's Turkey Butternut Squash Casserole

Kristin's Turkey Butternut Squash Casserole
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 2 cups cubed butternut squash
  • 1 onion, chopped
  • 1 cup 1% milk
  • 1 cup shredded mozzarella cheese
  • 1/4 cup butter, melted
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup crushed buttery round crackers (such as Ritz®)


  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.

05/07/2018
Kristin's Turkey Butternut Squash Casserole, recipe PT15M PT1H 5 455 calories

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