Friday, April 13, 2012

Turkey Summer Squash Casserole

This wasn't too difficult to throw together and it makes so much.  Any of the recipes that make huge amounts should be your cue to portion out the rest and freeze them in serving sizes for those nights when you just can't face another salad or need a quick lunch to take to work. 

Do you know the trick to freezing portion sizes?  I didn't and it was so stupid-easy that I was a bit embarrassed.  I'm almost embarrassed to assume that you don't either.
Cut the item(s) into serving slices.  Put them on paper plate(s) - make sure they don't touch each other - and put plates in freezer.  When the item is frozen solid, grab them all and throw them in a freezer bag.  Since they are individually frozen, they won't stick together.  Easy peasy!

Don't skimp on the yogurt/sour cream - I didn't have quite enough and it was a little dry but the casserole was really tasty.  Try to use organic seasonings if you have them but don't beat yourself up about it.  Do the best you can with what you have!

Turkey Summer Squash Casserole
Servings: 8
adapted from Free Coconut Recipes

1 lb ground turkey
2 tablespoons taco seasoning or steak seasoning
2 cups shredded raw sharp cheddar
1/2 cup chopped onion
3/4 cup chopped peppers (your choice of what you prefer)
2-3 cups summer squash, diced (yellow, patty pan, zucchini)
1 cup plain yogurt or sour cream
2 tablespoons coconut oil
salt & pepper to taste

Preheat oven to 350 degrees. 

In a large skillet on med high heat, sauté onions and peppers with half the coconut oil and salt and pepper to taste until soft, remove from pan. Brown turkey using the rest of the coconut oil in the skillet, until just cooked and tender.

While turkey is cooking, dice the squash. Drain any extra liquid from turkey and add the seasoning.

Grease a 9x13" glass dish. Place half of the squash, peppers and onion in dish. Cover with half of the turkey mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the turkey mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil.

This was good with a dollop of sour cream and salsa on top.

Print this recipe - Turkey Summer Squash Casserole

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