Nutrition per serving may change if servings are adjusted.
1¼ pounds ground raw turkey breast or extra-lean ground beef
2 cups sliced fresh mushrooms
1½ cups chopped yellow summer squash
1 cup chopped onion
1 cup chopped green sweet pepper
1 14-15½-ounce can pizza sauce
1 teaspoon dried Italian seasoning, crushed
½ teaspoon fennel seeds, crushed
1 cup fat-free milk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs
1 tablespoon canola oil
1 cup all-purpose flour (see Tip)
1 cup shredded reduced-fat mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan cheese
Preheat oven to 400°F. In an oven-safe large skillet, cook turkey, mushrooms, squash, onion and sweet pepper over medium heat until meat is brown and vegetables are tender, stirring to break up meat as it cooks. Drain off fat. Stir pizza sauce, Italian seasoning and fennel seeds into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Spread to an even layer.
Meanwhile, for popover topping: In a medium bowl, combine milk, eggs and oil. Beat with an electric mixer on medium speed or whisk for 1 minute. Add flour; beat or whisk about 1 minute more or until smooth.
Sprinkle mozzarella cheese over meat mixture in skillet. Pour popover topping evenly over mixture in skillet, covering completely. Sprinkle with Parmesan cheese.
Bake, uncovered, for 30 to 35 minutes or until topping is puffed and golden brown. (Casserole may look a bit gooey on top of the meat mixture from the melted cheese.) Serve immediately.
Tip: If desired, substitute ½ cup white whole-wheat flour or regular whole-wheat flour for ½ cup of the all-purpose flour.