smoked sausage and squash casserole

BISCUITMAKR avatar
By Millie Johnson
from Valley Head, AL

A good and tasty way to use up summer squash and zucchini and make them the star of the show ! This can be done on the grill or in the oven. Of course, on the grill will have tons more flavor !

serves 6
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For smoked sausage and squash casserole

  • 1 lb
    hickory smoked sausage
  • 4 md
    potatoes, cubed (peeling optional)
  • 2
    zuccini, small to medium in size
  • 2
    yellow squash, small to medium in size
  • 1 sm
    onion, diced (or half a regular onion)
  • 2 c
    shredded sharp cheddar
  • 2 1/2 c
    chicken stock
  • 8 oz
    baby portebello mushrooms, sliced
  • 3 1/2 Tbsp
    cornstarch
  • 1 Tbsp
    parsley flakes
  • 1 tsp
    ground mustard (dry)
  • 1 1/2 tsp
    salt
  • 1 tsp
    roasted garlic powder (or fresh)
  • 1/2 tsp
    tumeric
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    celery seeds
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How To Make smoked sausage and squash casserole

  • 1
    Wash veggies then cut into 1 1/2 - 2 inch cubes. Clean mushrooms with a damp paper towel, remove stem and slice. Slice sausage 1/4 to 1/2 inch thick. Throw everything into a large mixing bowl.
  • 2
    Add all the dry ingredients to bowl and toss. Now add the liquid and stir. Pour into 9x13 pan then cover with foil. (spray or oil pan, or line with foil first) For grill : 40 minutes @ 400(f) degrees, indirect heat... check and stir after 25 minutes... Oven : 1 hour @ 350(f) degrees Remove from oven/grill and remove foil. Stir, then allow to set for at least 5 minutes. Stir again before serving. (sauce will thicken some as it sets.)
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