Autumn Harvest Casserole

That chill in the air came early this year and I totally welcomed it. I was completely over the hot weather and ready for some crisp air and curling up with a good book and some cozy socks on.

The best part is that all of the stores release all of their pumpkin flavored everything right around this time. Including Trader Joe’s who upped their game (at least by my house) this year by putting all of their pumpkin flavored, fall inspired amazingness into one HUGE section.

So on an impulse (not to self, don’t shop hungry), I grabbed a couple bottles of this Autumn Harvest pasta sauce not really sure what I would use it for, but definitely sure it would be amazing. Veggies and pasta sauce, it doesn’t get much better for me!


But I wasn’t really feeling pasta, which led me to the decision of what to cook with the sauce. Which led me to grab ALL the squashes. Zucchini, yellow squash, red onion, purple potatoes, pretty much as many colors as I could grab. Oh and some ground turkey because protein is important too.

Luckily my winging this recipe in my test kitchen turned into a huge win that I will plan on actually tweaking with more veggies, but hey you have to start somewhere and this was a great place to start!

Autumn Harvest Casserole

2 tablespoons olive oil

2 zucchinis, chopped

1 red onion, chopped

1 yellow squash, chopped

3 purple potatoes, diced

1 pound ground turkey

1 tablespoon onion powder

1 tablespoon garlic powder

2 tsp cumin

1 tsp chili powder

1 can Autumn Harvest Pasta Sauce *Trader Joes

1/2 cup breadcrumbs

Preheat your oven to 375 degrees. Grab a large casserole pan and spray with non stick spray. Set aside.

In a medium skillet, heat up the olive oil and cook the turkey until browned through. Drain the fat and set aside.

Chop up all of your veggies and place into a large bowl. Add in the turkey and the spices and mix until well combined. Add in half of the jar of sauce and mix again until well combined. Spread evenly in your casserole dish and then spread the rest of the sauce over the veggies and meat. Cover and cook for 45 minutes or until veggies are tender. Sprinkle breadcrumbs on top and cook uncovered for an additional 5 to 8 minutes or until breadcrumbs are browned. Serve by itself or over rice! Enjoy!

roasted veggies.jpeg