Best Turkey And Butternut Squash Casserole Recipes

Barley, Turkey and Butternut Squash Casserole image

Provided by Dancer

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

cooking spray
1/2 lb turkey breast, cooked, cubed or 1/2 lb diced turkey
2 small butternut squash
2 teaspoons olive oil
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 teaspoon dried sage
fresh ground black pepper, to taste
2 cups reduced-sodium fat-free chicken broth
3/4 cup quick-cooking barley
1/2 cup feta cheese, crumbled

Steps:

Preheat oven to 350 degrees.
Coat a 4-quart baking dish with cooking spray.
In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
Drain.
When cool enough to handle, scoop flesh from each half and dice.
Set aside.
In a large saucepan, heat oil over medium heat.
Add green pepper, onion and diced squash.
Sauté 3 minutes.
Add sage and pepper and stir to coat.
Add broth and bring to a boil.
Add barley and return to boil.
Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
Mix in diced turkey.
Transfer mixture to prepared baking dish and top with feta cheese.
Bake, uncovered, 30 minutes, or until cheese is golden.

Nutrition Facts : Calories 332.9, Fat 7.7, SaturatedFat 3, Cholesterol 35.7, Sodium 177.8, Carbohydrate 55, Fiber 10.6, Sugar 8.4, Protein 16.3

Turkey and Butternut squash casserole image

Provided by Christal Hill

Categories Casseroles

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.