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

TURKEY SQUASH CASSEROLE RECIPE
      
INGREDIENTS
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 or oat 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 for the top (I used gluten free pretzels and have also used crushed pork rinds)

* 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)

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

Turkey Meatball Recipe

Turkey Meatballs

I'm trying to eat healthy and have been looking for low fat recipes on the web. I found several recipes for turkey meatballs but decided to come up with my own with ingredients I like. They were pretty tasty and I will definitely make them again! See below the baked broccoli and parsley potatoes I made to go with the meatballs. (found the broccoli recipe on Pinterest)

Turkey Meatballs with Cheese

 Heat 2 teaspoons of oil in a skillet on medium high and cook the onions, green pepper and mushrooms till soft.

In a bowl stir together turkey, breadcrumbs, egg, salt, Worcestershire, carrot, zucchini, cheese, garlic powder and pepper. Add cooked onion, green pepper and mushrooms. Mix well. Form into small balls & set aside till you are ready to cook them.

Heat about 1 - 2 Tbs of oil in a large skillet on medium high or till hot. Cook for about 10 minutes on each side or till cooked through and brown. Make sure they are brown on all sides. Drain on paper towels and serve! These taste pretty good! Serve with potatoes and a vegetable.

Ingredients

• 1 pound ground turkey
• ½ cups bread crumbs or Panko
• 1 – 2 tablespoons olive oil, for frying
• 1 egg
• ½ teaspoons salt
• 1 teaspoon Worcestershire
• ½ carrot, shredded
• 2 Tbs green pepper, chopped
• ¼ cup shredded zucchini
• ¼ cup onion, chopped
• ½ cup cheddar cheese, shredded
• 1 tsp garlic powder
• Pepper to taste
• 2 tsp dried parsley
• ¼ tsp dried basil

Optional – ½ cup chopped fresh mushrooms, 1 chopped green onion