Turkey Squash Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings


  • 1 pound ground turkey
  • 1 tablespoon canola 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)

Nutritional Facts

1 cup: 459 calories, 33g fat (15g saturated fat), 177mg cholesterol, 670mg sodium, 17g carbohydrate (7g sugars, 2g fiber), 23g protein .


  1. 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.
  2. In a small 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.
  3. Bake, uncovered, at 375° for 35-40 minutes or until heated through. Yield: 6 servings.
Originally published as Turkey Squash Casserole in Casserole Cookbook 2001, p38

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ltbustle 226637
Reviewed May. 20, 2015

"Okay, (sorry) I changed this up a bit because of what I had on hand, and used heavy whipping cream in place of the evaporated milk and parmesan cheese in place of the crackers. This works better for me, since I eat a low carb/ high fat diet. And let me tell you... OMG... so delicious! I think this recipe could easily be modified according to personal taste/ veggies on hand/ etc. Absolutely delicious, and a keeper. Made it three times within the month."

drugdoctor 132226
Reviewed Oct. 28, 2011

"A very unique flavor that my family really liked. Has become on of our family favorites."

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