Squash Sausage Stuffing Casserole

Squash  Sausage Stuffing Casserole

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Pat Campbell


This recipe is similar to some that is already on Just A Pinch. This seems to be combination.I have no memory of copying the recipe. I remember eating something like this, after I was married and my mother-in-law would invite us for "Sunday Dinner". I recall one year, we had a huge amount of squash, brought tons to in-laws. We had this one Sunday, asked what was in it, and she told me what she had used. No amounts, just suit yourselves. Choose your seasonings, and a lot of the time, Mama Hagar would make her own dressing, to mix with squash and sausage. I was lazy or busy to make scratch.


★★★★★ 2 votes

25 Min
30 Min


  • 3/4
    cup water, for squash
  • 1/4-1/2
    tsp salt
  • 6 cups
    sliced yellow squash, (1/4 inch thick)
  • 1
    small onion halved and sliced
  • 1
    can cream of mushroom, or chicken soup, or chicken broth
  • 1/2-1
    cup sour cream, your choice
  • one
    3 oz. pkg softened cream cheese, optional,
  • 1 pkg
    seasoned cornbread stuffing mix.
  • 4 oz
    can chopped green chilies, drained
  • 4 oz
    shredded cheddar cheese
  • 1 lb.
    favorite seasoned sausage, cooked and crumbled
  • 1-2
  • ·
    seasoning of your choice

How to Make Squash Sausage Stuffing Casserole


  1. In large saucepan, bring water to boil. Add squash and onion. Reduce heat, cover and cook till squash is crisp tender. Drain well. Set aside.
  2. Cook sausage over medium-high heat, till meat is done and no pink is showing. Drain well and set aside.
  3. If using cream cheese, combine in small bowl with sour cream, blending well. If not using cream cheese, only add sour cream.
  4. In large bowl combine soup, Mixture of sour cream/cream cheese, green chilies, crumbled sausage, stuffing and seasoning packet, drained squash, choice of seasonings, 2 well beaten eggs. If desired, sprinkle with crushed peppers to taste.
  5. Mix all extremely well and pour into greased, appropriate size baking dish. Sprinkle with cheese. Bake, uncovered at 350 for 25-30 minutes, or till cheese is melted and little crispy around edges, or till heated through.
  6. Wow!! I found this was very hard pulling ingredients and amounts and mixing directions out of ones head.If does not make sense, give me a comment and will do very best to help.

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