Betty Crocker’s casserole gets a healthy make over. Plus a bonus recipe with pasta for the kids.
Spaghetti squash mixed with organic cream of mushroom soup, tomato sauce, cheese and tender turkey pieces, then topped with crunchy Panko breadcrumb topping and baked until bubbly and golden.
This casserole was SO delicious, comforting and at same time guilt free!
My kids do not like spaghetti squash, so I made them another one with whole wheat spaghetti, and me and Alex had the squash lighter version. Making two casseroles at once saves a lot of time. I was already making a mess in the kitchen, so why not?! You could always freeze the leftovers.
I have included a photo and a few modifications for the pasta bake at the bottom of the post.
I got this recipe from a friend a few years ago. And she got it from Betty Crocker, I think. She made it for me a few times when I had a baby. Then I re-made the recipe with spaghetti squash a year ago when first started blogging but pictures needed updating.
I had this casserole on my mind in the past few weeks and my son also asked me to make it. He just couldn’t forget the crunchy topping.
I specifically used Panko breadcrumbs because I was after the super crunchy topping. Might not be the cleanest breadcrumbs out there but it’s my clean cheat meal. Feel free to use whole wheat breadcrumbs. They are hard to find, so I often make my own by baking the sprouted organic bread in the oven and then pulsing in the food processor.
This bake was super juicy and saucy but still holding together. It was just perfect by all means and extremely delicious!
I find the best way to bake spaghetti squash is for 30 minutes at 375 degrees F oven. When you take it out it might appear undercooked and not separating easily into strands, but it will finish cooking while cooling down. Do not overcook the squash otherwise it will release a lot of water in the baking process. Will be too soggy and we want it to be crunchy.
And for the whole wheat pasta version, instead of spaghetti squash use 7 oz whole wheat spaghetti cooked as per package instructions and skip the 1/2 cup breadcrumbs in the turkey squash mixture. I was rushing for an appointment and goofed up a bit by melting cheese and butter for the crumb topping, so kids got extra big cheese lumps which made them extra happy.
I hope your whole family will enjoy this meal!
- 3 lb spaghetti squash*
- 2 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 tsp olive oil, extra virgin
- 1 lb ground turkey, extra lean
- 1 can (11 oz) organic cream of mushroom soup (I used Pacific Foods)**
- 1 cup tomato sauce
- 1 tbsp cornstarch
- 1 cup (4 oz) low fat Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
- 2 tbsp coconut oil or organic butter, melted
- 1/2 cup (2 oz) low fat Tex Mex cheese, shredded
- 1/2 cup Panko or whole wheat breadcrumbs
- Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
- While squash is baking, preheat large non-stick skillet on low heat and add olive oil. Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally. Add turkey and cook for another 7 minutes, breaking into pieces with spatula. Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit. Remove from heat, add cheese, stir and transfer to the bowl with spaghetti squash. Add breadcrumbs and gently mix to combine.
- To make the topping, in a small bowl, melt coconut oil or butter in a microwave. Add cheese, breadcrumbs and mix.
- Reduce oven temperature to 350 degrees F and spray 9" x 13" baking dish with cooking spray. Transfer squash and turkey mixture into the dish, level with spatula, sprinkle with topping and bake uncovered for 35 minutes or until the edges are bubbling. Broil on high for 5 minutes or until crust is a bit golden. Let cool for 15 minutes before serving. Cut into 8 slices and serve hot.
*For the whole wheat pasta version, instead of spaghetti squash use 7 oz whole wheat spaghetti cooked as per package instructions and skip the 1/2 cup breadcrumbs in the turkey squash mixture. **If you can't find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavourings. I was able to find a few clean brands (Western Family) in my local grocery store.
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Total Fat: 10.8 g
Cholesterol: 47.5 mg
Sodium: 233.2 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.5 g
Protein: 20.8 g
WW Points+: 6
And before you go… In the past 5 months, I have been testing 25 of these Clean Slow Cooker Recipes. I’m still in a process of putting the recipes together in a book that will be available for sale on October 5th. In the meanwhile, you can sign up below to receive a 20% OFF coupon by email. This discount is for email subscribers only and won’t be offered on the eBook launch date.
What’s inside the eBook:
- 25 brand new recipes that have never appeared on iFOODreal before
- 20+ gluten free recipes
- Easy, kid frienldy recipes with nutritional info including WW Points+
- Lots of chicken and quinoa + more healthy comfort food like Parmesan Chicken Meatballs, my mom’s Ukrainian Borscht and Kale Artichoke Lasagna and so much more. Would you be surprised to hear that you can make a Philly Cheesesteak in a slow cooker too?!
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