Turkey Squash Casserole
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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1 pound ground turkey
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1 tablespoon canola oil
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2 cups sliced yellow summer squash
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1 medium onion, chopped
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2 large eggs
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1 cup evaporated milk
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1 cup shredded part-skim mozzarella cheese
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6 tablespoons butter, melted
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup crushed saltines (about 30 crackers)
Directions
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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.
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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.
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3.
Bake, uncovered, at 375° for 35-40 minutes or until heated through.
Nutrition Facts
1 cup: 459 calories, 33g fat (15g saturated fat), 177mg cholesterol, 670mg sodium, 17g carbohydrate (7g sugars, 2g fiber), 23g protein.
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