TURKEY AND BUTTERNUT SQUASH CASSEROLE

Turkey and Butternut squash casserole image

Provided by Christal Hill

Time 2h15m

Number Of Ingredients 14

1 butternut squash
1 lb ground turkey, or leftover turkey
1 onion, chopped
1 c corn
2 c croutons, or leftover dressing
1/2 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1/2 tsp oregano, dried
1/2 tsp celery seed
1 pkg cream cheese
1 c vegetable or chicken broth
1/2 c shredded cheese
2 c cooked pasta (egg noodles work great, but can use just about any large paste)

Steps:

1. Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.
2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
3. While cooking the squash 10-15 minutes, cook the onions and any other veggie you added until tender. Do not include the corn. Add all the seasonings.
4. Add the Turkey to this and cook the turkey until done. If the turkey is cooked already, leave to the side until squash is done.
5. Add the croutons or dressing and cook a few minutes more.
6. Once squash is done, add the squash, turkey (if have not already), cream cheese, noodles (if adding) and broth. Mix until all the cheese is melted and thoroughly mixed.
7. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.