Cozy Casserole
This hearty Butternut Squash and Ground Beef casserole is perfect for cozy evenings, family get togethers, and make ahead meals. I love the cheesy flavors, smooth squash, and hearty beef. Read on for the recipe, and don’t forget to leave me a comment below.
What it Is
I was inspired to make this recipe initially to try and replace a regular noodle lasagna. I wanted to make a lasagna that didn’t have gluten, but that also didn’t have zucchini because, truth be told, I was getting tired of it by the end of the summer. After various attempts, I settled on butternut squash. Except my initial inspiration has turned into a dish that is completely different, but still just as comforting.
We start off with simple ground beef. It’s flavored with herbs, apple cider vinegar, broth and salt. With that we layer sliced butternut squash, a mixture of three cheeses, and a cream sauce that is thickened with gelatin. The casserole bakes for about an hour.
It’s a bit of effort, but I think it’s worth it.
Check Out these Other Fall Favorites
Thanks for reading! See you next time,
Rebekah
Butternut Squash and Ground Beef Casserole
Equipment
- 2 quart casserole dish
Ingredients
- 1.5 lbs. ground beef
- 2 tbsp. apple cider vinegar
- 1/3 cup broth
- 1 tbsp. dried Italian herbs
- 1/4 tsp. salt
- 4 tsp. gelatin
- 2 oz. cream cheese
- 1/4 cup heavy cream
- 1 egg yolk
- 2 whole eggs
- 1/2 cup goat cheese 4 oz.
- 1/2 cup mozzarella plus extra for top
- 1/4 cup Parmesan
- 1/4 tsp. additional salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Brown ground beef over medium high heat in a large skillet, breaking up and stirring occasionally. When the meat is finished cooking, add apple cider vinegar, broth, herbs and salt. Simmer over medium low heat until most of the liquid is absorbed, about 5 minutes.
- Sprinkle gelatin over 1/4 cup of water and let stand 5 minutes. Meanwhile, warm cream cheese and heavy cream over medium heat in a small pot. Remove from heat and stir in thickened gelatin and egg yolk. Set aside.
- Mix together the whole eggs, goat cheese, mozzarella, Parmesan, and additional salt in a bowl. Peel the butternut squash, slice in half, and scoop out the seeds. Cut into 1/2 inch thick slices.
- Layer the casserole. Line bottom of casserole dish with squash, then beef, then cheese mixture, then some cream mixture. Repeat for three layers total, finishing with extra mozzarella cheese on top. You may have extra butternut squash. Bake, covered, for 45 minutes. Increase heat to 375 Fahrenheit and bake for an additional 15 minutes until bubbly and golden.
