This hearty potluck casserole is loaded with seasoned ground turkey, butternut squash, spinach, and hashbrown potatoes. It all comes together with a creamy parmesan sauce. Sure to be a crowd favorite!
I’m super excited to share this ground turkey casserole recipe with you today because it’s really good. I’m talking stand in the kitchen eating out of the pan good. I made this dish in the afternoon for photos and could hardly keep my fork out of it until it was dinner time. I can’t wait for you to try it!
I was at first going to make this as more of a layered dish, with meat and vegetables topped with hashbrown potatoes, all smothered in a creamy sauce. Then I realized that was awfully similar to my Meat and Potatoes Casserole (which you should try if you haven’t yet), so I figured I should change it up a bit. I also worried that you wouldn’t want to brown the meat, then make a cream sauce, then bake the casserole for an hour. That’s when I had a breakthrough!
I decided not only to mix everything together instead of doing layers, I also made the cream sauce with the browned meat. That means no extra steps or extra pans! I think you’ll love this shortcut. Also, mixing everything together makes for a better tasting dish if you ask me. I like to get a little taste of everything in each bite.
Now that I mention wanting everything in one bite, I realize how much I have changed how since I was a kid. Back then, I didn’t like my food to touch on the plate, and I ate one thing at a time. I would eat all my peas, then all my potatoes, then all my meat (for example). I didn’t like mixing up flavors, and now look at me! I sure hope my kids start to branch out more with their eating when they grow up too.
I called this a potluck casserole because, honestly, I didn’t know what to call it. It’s technically a hashbrown casserole but not the typical kind. Turkey Squash Spinach Hashbrown Casserole doesn’t really roll off the tongue even though it describes this dish pretty well.
Since I do think this recipe is perfect for a Fall potluck, the name seemed fitting. However, don’t wait for a party to make it! It’s definitely good for a family dinner any old day. The baking time is long, but the prep is done in about 20 minutes, which still qualifies as a good weeknight dinner in my book. Don’t forget to leave me a comment below to let me know how it turns out at your house :)
Fall Potluck Casserole with Turkey and Squash
This hearty potluck casserole is loaded with seasoned ground turkey, butternut squash, spinach, and hashbrown potatoes. It all comes together with a creamy parmesan sauce. Sure to be a crowd favorite!
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Ingredients
- 1 tablespoon butter
- 1/2 large sweet onion diced
- 2 teaspoons crushed or minced garlic
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 3/4 teaspoon poultry seasoning
- freshly ground black pepper to taste
- 1 pound butternut squash diced (I usually buy it pre-cut.)
- 8 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces frozen hashbrown potatoes
- 2 tablespoons all purpose flour (spelt or gluten-free flour are OK)
- 1 1/2 cups milk
- 1/2 cup shredded parmesan cheese divided
Instructions
- 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.
- Prep Time: 20
- Cook Time: 50
- Category: Casseroles, Dinner, Poultry
- Cuisine: American
Ali says
Way too mushy. Pretty bland too
★★★
Rosie says
Hi, Ali! You can also add seasoning or substitute other ingredients to achieve your desired taste. This way, you can have your own version of a fall potluck casserole with turkey and squash. Just like my sister did, her kids don’t like the taste of squash in the turkey when she cooks again, instead of using squash she uses potato and adds some seasoning spices to enhance the flavor.
Kari says
Do you think I could make this ahead of time and freeze?
Kari Hughes says
Do you think I could make this a freezer meal?
Kosta says
Tastes great but turned out a watery mess. Like a lot of water at the bottom. Where did I go wrong?
NANCY E PEARSON says
Can I use leftover T-giving turkey? How much?
Rebecca Lassiter says
This looks delicious so I want to try and make this. Recipe didn’t state, but want to confirm you DO NOT thaw the frozen hash browns. Only states to thaw frozen chopped spinach. Thanks in advanced!
Diana Waites says
Loved, loved, loved this. My teenage son even loved it. I used frozen squash, instead of fresh and it still turned out delicious. My husband couldn’t get enough .
Thanks for the great recipe, will definitely keep in the rotation.
sandy says
Is it supposed to taste mushy? I’ve made it twice and it’s just mush in my mouth. I mean, it still taste good but just wondering…thanks!
Donna Hunt says
This looks amazing! I was looking for a recipe with ground turkey and am so excited to make this for dinner tonight. The only butternut squash I could find was in the frozen section and I bought two 10-ounce bags. Should I thaw the squash before mixing it into the casserole? And is it okay to use the extra amount?
Amberly says
Hi Donna, I made this recipe last night with frozen butternut squash and I think it turned out great! The pieces were very small so next time I’d like to try bigger dices but it was still good. I think if your bag has small pieces like mine you should be fine with using more.
Julie says
Loved this! I add good quality fried onions and Parmesan crips to the top for last 5 minutes. Adds great crunch and extra flavor. A definite keeper, thanks!
Ginnie says
Great idea! I’m going to try crispy onions when I make it tomorrow
Barbara says
Absolutely LOVED this! Made one batch and prepped another for an early morning bake. Ready to impress the coworkers at the potluck :)
Hannah says
Did you prep the entire casserole? Then bake in the morning?
Barbara says
Yes. I actually baked it for 40 mins with the foil on since I pulled it straight out of the fridge after preheating the oven. The remaining bake times I kept per the recipe. Results were same as the night before and had great reviews.
Lynn says
I grow my own potatoes, so how would you convert the recipe for freshly shredded potatoes instead of frozen?
MM Fill says
Could you prep all of this (up to step 6) in advance and refrigerate before cooking?
Kimberly says
Did you try making it ahead? Wondering how it turned out
Barbara Olivas says
I actually did this and the results were the same as when I baked it on the spot. The only variation I made was baking it for 40 mins with the foil on. All the other baking times I kept the same.
Kristyn says
So yummy!! Loved every bite
Andi Gleeson says
Yay! Thank you!
Catherine says
This was delicious and perfect. I love the quick prep tips!!!
Andi Gleeson says
Oh thank you so much, Catherine! I’m so happy to hear it!
Jen says
What would you do different if you used fresh potatoes and shredded them like hash browns?
Andi Gleeson says
Hi, Jen! I would just put the shredded potatoes on a few layers of paper towels to drain before using them. Thanks for the question, and I hope you like the recipe! :)
Jaime says
This is an awesome recipe! It was delicious. As I was looking for the pre-cut butternut squash… I found an “Autumn Blend” which was a mix of butternut squash, sweet potatoes, and rutabaga figure why not try that!
Andi Gleeson says
Oh thank you so much, Jaime!! Did you find that blend at Trader Joe’s? I love that one too! Have a Happy Thanksgiving!
Aimee says
I feel like this will translate well into a slow cooker. I’m thinking cook the meat and sauce, mix everything together in the slow cooker, about 8 hours on low – and, voila, happy family!
Andi Gleeson says
Sounds like a great idea, Aimee. Let me know how it turns out!
Evelyn Parsons says
I’m not very fond of squash. What can I use instead. I was thinking maybe more potatoes.
Andi Gleeson says
Hi, Evelyn! You could try sweet potatoes instead if you like those.
Liz G. says
I’m headed to the grocery store for all the ingredients now. I can’t wait to try this dish out on my family! Thank you
Andi Gleeson says
I hope you love it, Liz! We really enjoyed this one.
Debora norz says
Are these shredded frozen hash browns or the little chunks?
Andi Gleeson says
Hi, Deborah! I used shredded hashbrowns. Thanks for your question!