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Turkey Squash Casserole Recipe

I combined two recipes to come up with this casserole, and it suits my family's tastes perfectly. Using ground turkey adds to the convenience.—Mildred Sherrer, Fort Worth, Texas

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6 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup (4 ounces) shredded part-skim mozzarella cheese
6 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines (about 30 crackers)

Directions

In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.
In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs.
Bake, uncovered, at 375° for 35-40 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 459 calories, 33 g fat (15 g saturated fat), 177 mg cholesterol, 670 mg sodium, 17 g carbohydrate, 2 g fiber, 23 g protein.

Turkey Squash Casserole published in Casserole Cookbook , p38

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