Squash Sausage Stuffing Casserole
By
Pat Campbell
@fillemup
1
Ingredients
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3/4cup water, for squash
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1/4-1/2tsp salt
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6 cupssliced yellow squash, (1/4 inch thick)
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1small onion halved and sliced
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1can cream of mushroom, or chicken soup, or chicken broth
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1/2-1cup sour cream, your choice
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one3 oz. pkg softened cream cheese, optional,
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1 pkgseasoned cornbread stuffing mix.
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4 ozcan chopped green chilies, drained
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4 ozshredded cheddar cheese
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1 lb.favorite seasoned sausage, cooked and crumbled
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1-2eggs
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·seasoning of your choice
How to Make Squash Sausage Stuffing Casserole
- 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.
- Cook sausage over medium-high heat, till meat is done and no pink is showing. Drain well and set aside.
- If using cream cheese, combine in small bowl with sour cream, blending well. If not using cream cheese, only add sour cream.
- 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.
- 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.
- 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.