Real Recipes From Real Home Cooks ®

turkey and butternut squash casserole

Recipe by
Christal Hill
Hattiesburg, MS

A great way to enjoy all those turkey leftovers! You can add as many veggies as you want to this dish. Take out the noodles and you have a great dip, or spread on any type of bread!

yield 6 -8
prep time 30 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For turkey and butternut squash casserole

  • 1
    butternut squash
  • 1 lb
    ground turkey, or leftover turkey
  • 1
    onion, chopped
  • 1 c
  • 2 c
    croutons, or leftover dressing
  • 1/2 tsp
  • 1/2 tsp
  • 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)

How To Make turkey and butternut squash casserole

  • 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.