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!
Servings Prep Time
4 20minutes
Cook Time
50minutes
Servings Prep Time
4 20minutes
Cook Time
50minutes
Fall Potluck Casserole with Turkey and Squash
Ingredients
  • 1tablespoon butter,
  • 1/2 large sweet onion,diced
  • 2teaspoons crushed or minced garlic,
  • 1pound ground turkey,
  • 1teaspoon kosher salt,
  • 3/4teaspoon poultry seasoning,
  • freshly ground black pepper,to taste
  • 1pound butternut squash,diced (I usually buy it pre-cut.)
  • 8ounces frozen chopped spinach,thawed and squeezed dry
  • 8ounces frozen hashbrown potatoes,
  • 2tablespoons all purpose flour,(spelt or gluten-free flour are OK)
  • 1 1/2cups milk,
  • 1/2cup shredded parmesan cheese,divided
Instructions
  1. Preheat oven to 400 degrees F. Spray 8 x 11″ or 9 x 13″ pan with cooking spray, and set aside.
  2. Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes.
  3. 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.
  4. 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.
  5. Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine.
  6. 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.
  7. Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.