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Cheesy Harvest Casserole

This comforting Cheesy Harvest Casserole combines tender butternut squash and savory ground chicken or turkey with gluten-free brown rice pasta, all enveloped in a rich, three-cheese sauce featuring Gruyere, Monterey Jack, and sharp cheddar. It’s baked to golden perfection, offering a hearty and flavorful meal for six. Ideal for a cozy dinner, this dish is easily adaptable to be vegetarian.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4038 kcal

Equipment

  • 1 Large Pot For cooking pasta and tenderizing vegetables.
  • 1 Large Skillet or Dutch Oven For browning meat and preparing the cheese sauce.
  • 1 9x13 inch Casserole Dish For assembling and baking the casserole.
  • 1 Chef's Knife and Cutting Board For preparing butternut squash and onion.
  • 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). Peel and cube the butternut squash into ½-inch pieces, and finely dice the half-onion.
  • In a large pot, sauté the cubed butternut squash and diced onion with 1 tablespoon of water over medium heat until tender, approximately 8-10 minutes. Remove and set aside.
  • Cook the brown rice pasta according to package directions until al dente; drain thoroughly and set aside.
  • In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the ground chicken or turkey, season with kosher salt and pepper, and cook until it is fully browned and cooked through. Drain any excess fat and set aside.
  • In the same skillet (or a clean pot), combine the evaporated milk, mustard powder, and 1/4 teaspoon kosher salt. Heat gently over medium-low heat, then gradually add half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses, whisking constantly until the sauce is smooth and melted.
  • In a large mixing bowl, combine the cooked brown rice pasta, sautéed butternut squash and onion, browned ground meat (if using), and the 1 1/2 cups of chopped tomatoes.
  • Pour the prepared cheese sauce over the mixture in the bowl and stir everything together thoroughly to ensure all ingredients are evenly coated.
  • Transfer the entire mixture into a 9x13 inch casserole dish. Evenly sprinkle the remaining half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses over the top.
  • Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese on top is beautifully golden brown.
  • Remove the casserole from the oven and let it rest for 10-15 minutes before serving to allow the sauce to set and make for cleaner portions.

Notes

For optimal flavor and texture, grate your own Gruyere, Monterey Jack, and sharp cheddar cheeses; freshly grated cheese melts smoother and prevents a grainy texture. Ensure uniform dicing of the squash and onion for even cooking. Cook the brown rice pasta al dente as it will finish cooking in the oven, preventing it from becoming mushy. When building the cheese sauce, slowly incorporate the shredded cheeses into the warm evaporated milk mixture, whisking constantly. Brown the ground chicken or turkey thoroughly for depth of flavor. If omitting meat, consider sautéed mushrooms or bell peppers for added texture. Allow the finished casserole to rest for 10-15 minutes after baking for easier, cleaner serving.