Fall Potluck Casserole With Turkey and Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon butter1/2 large sweet onion, diced2 teaspoons crushed or minced garlic1 pound ground turkey1 teaspoon kosher salt3/4 teaspoon poultry seasoningfreshly ground black pepper, to taste1 pound butternut squash, diced (I usually buy it pre-cut.)8 ounces frozen chopped spinach, thawed and squeezed dry8 ounces frozen hashbrown potatoes2 tablespoons all purpose flour, (spelt or gluten-free flour are OK)1 1/2 cups milk1/2 cup shredded parmesan cheese, divided
Preheat oven to 400 degrees F. Spray 8 x 11" or 9 x 13" pan with cooking spray, and set aside.
Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes.
Melt butter in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add turkey, salt, poultry seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns.
Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering.
Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine.
Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces.
Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.
Serving Size: Portion into 6 servings (300 kCal)
Number of Servings: 6
Recipe submitted by SparkPeople user FYEGUY.
Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes.
Melt butter in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add turkey, salt, poultry seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns.
Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering.
Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine.
Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces.
Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.
Serving Size: Portion into 6 servings (300 kCal)
Number of Servings: 6
Recipe submitted by SparkPeople user FYEGUY.
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 13.4 g
- Cholesterol: 71.7 mg
- Sodium: 460.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.7 g
- Protein: 25.2 g
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