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Monday, May 7, 2018

Turkey Squash Casserole

Turkey Squash Casserole Before the Crunchy Top is Added

If you're looking for something healthy to fix your family, this casserole is healthy and delicious at the same time! One day about 7 yrs ago I was searching the web for a recipe that called for ground Turkey and I am so glad I found this. It will not disappoint and kids will eat it too, which is always something mothers and grandmothers battle with, right? The original recipe was sent in to Taste of Home by Mildred Sherer of Fort Worth, Texas. I'm a Texas gal, so I know it has to be good! My mom and dad lived near Fort Worth for a while and some of the best
dishes come from there.

Turkey Squash Casserole with Crushed Topping

I have some slight differences from the original recipe. If you want to see the original, see the link below. The recipe called for yellow summer squash and even though I like that, I decided to use Zucchini squash instead. It's great in this recipe, so I'm not about to change it. The other difference is that I substituted crushed gluten free pretzels for the saltines, which are put on top. I have to say, I like the GF crushed pretzels even better! They made the top extra crunchy. I get my GF pretzels at Aldi, but I've even seen them in regular grocery stores.

A couple of times I have added mushrooms and either mushroom or cream of chicken soup and as much as I'm crazy about mushrooms, the casserole is fantastic without them and I'm sure it's healthier without the soup. I usually bake some acorn squash in the oven that has been drizzled in real maple syrup to go with this casserole. Yum! Or you could just fix a salad to go with it. I hope you enjoy this great recipe as much as I do. I always know I'm eating something good for me.

Baked Acorn Squash Drizzled with Maple Syrup and Butter

1 pound ground turkey
1 tablespoon oil
2 cups sliced zucchini squash (original calls for yellow summer squash)
1 medium onion, chopped
2 large eggs
1 cup evaporated milk (could substitute almond milk if you're dairy intolerant)
1 cup shredded part-skim mozzarella cheese
6 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines (I used gluten free pretzels)

* For a change - sometime you should add mushrooms and mushroom soup (or cream of chicken soup). If you do use soup in the recipe, use the whole can of milk (not just 1 cup)

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 baking dish. Sprinkle with the cracker crumbs or crushed GF pretzels.
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

To see original recipe click HERE.

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