Cheesy Harvest Casserole
This recipe creates a hearty Cheesy Harvest Casserole, blending tender butternut squash, savory ground chicken or turkey, and gluten-free brown rice pasta in a rich, three-cheese sauce. It's a comforting, family-friendly dish, perfect for a satisfying meal. The harmonious combination of sweet squash and sharp cheeses makes it a delightful seasonal offering.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For sautéing vegetables, browning meat, and preparing the cheese sauce
- 1 Oven-Safe Casserole Dish For baking the assembled dish
- 1 Whisk Essential for a smooth, lump-free cheese sauce
Ingredients
Main
- 10 ounces butternut squash peeled and in ½” cubes
- 1/2 medium onion diced
- 1 tablespoon water
- 6 ounces evaporated milk
- 1/2 teaspoon mustard powder
- 1 cup Gruyere cheese shredded and divided into 2 half cups
- 1 cup Monterey Jack cheese shredded and divided into 2 half cups
- 1 cup sharp cheddar cheese shredded and divided into 2 half cups
- 1/4 teaspoon kosher salt
- 1 box brown rice pasta (I like the one from Trader Joe's
- 1 tablespoon canola oil
- 1 pound ground chicken or turkey you can omit this to make it vegetarian
- kosher salt
- pepper
- 1 1/2 cups chopped tomatoes I use Pomi chopped tomatoes
Instructions
- Preheat your oven to 375°F (190°C). Prepare butternut squash by peeling and cubing into ½” pieces, and dice the onion.
- In a large skillet, combine the diced butternut squash, diced onion, and 1 tablespoon of water. Sauté over medium heat until the squash is tender, then remove and set aside.
- In the same skillet, add 1 tablespoon of canola oil. Brown the ground chicken or turkey, seasoning with kosher salt and pepper to taste. Drain any excess fat, then stir in the chopped tomatoes and cook for 2-3 minutes.
- Cook the brown rice pasta according to package directions, ensuring it remains al dente as it will finish cooking in the oven. Drain well and set aside.
- Return the skillet to low heat. Whisk together the evaporated milk, mustard powder, and ¼ teaspoon of kosher salt. Gradually add half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses, whisking constantly until the cheese is completely melted and the sauce is smooth.
- To the cheese sauce in the skillet, add the cooked butternut squash and onion, the browned ground meat with tomatoes, and the drained brown rice pasta. Stir gently until all ingredients are thoroughly coated in the sauce.
- Transfer the entire mixture evenly into a suitable casserole dish.
- Generously sprinkle the remaining half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown and melted.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
Notes
For optimal flavor and texture, consider roasting the butternut squash cubes instead of steaming them; a light toss with olive oil, salt, and pepper at 400°F (200°C) for 15-20 minutes will bring out their natural sweetness and depth. When preparing the cheese sauce, ensure you gradually whisk in the shredded cheeses on low heat to prevent clumping and achieve a silky-smooth consistency. The mustard powder is crucial here as an emulsifier and flavor enhancer. Cook the brown rice pasta slightly al dente, as it will finish cooking in the oven, absorbing the rich sauce without becoming mushy. For added aroma and a touch of freshness, incorporate finely chopped fresh sage or thyme into the cheese sauce just before combining with the other ingredients. Avoid over-baking to maintain the casserole's creamy interior. Properly seasoning each component—squash, meat, and sauce—is vital for a cohesive, well-rounded dish.