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Turkey Squash Casserole

 Turkey Squash Casserole
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
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 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)

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 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.
  • Bake, uncovered, at 375° for 35-40 minutes or until heated
  • through. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 459 calories, 33 g fat (15 g saturated fat), 177 mg cholesterol, 670 mg sodium,

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Turkey Squash Casserole (continued)

Nutritional Facts: 17 g carbohydrate, 2 g fiber, 23 g protein.