Garden Casserole

Garden Casserole Recipe

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Lori Cole Brandes


Every year we look forward to our vegetable garden and it seems like the vegetables are always ready at the same time. So, I devised a casserole that would include a lot of our vegetables we grow in the garden. This is a well received dish that we like to take to picnics and parties. Be ready to pass out this recipe, because people will ask for it! ENJOY!


★★★★★ 1 vote

40 Min


  • 1 medium
  • 1 medium
    yellow squash
  • 1 medium
  • 1/2 c
    diced onion
  • 1/2 c
    diced green pepper
  • 1 c
    sliced mushrooms
  • 2 to 3 c
    spaghetti sauce
  • 2 clove
    minced garlic
  • 1 pkg
    ground sausage, cooked (can use hot to kick it up a notch)
  • 1/4 tsp
    red pepper flakes, (optional)
  • 1 to 2 medium
    finely chopped jalapenos (optional)
  • 1 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    of each salt and pepper (to taste)
  • 1 c
    cheese curd (can use shredded cheese)
  • 1/2 c
    bread crumbs
  • 1/2 c
    freshly shredded parmesan cheese

How to Make Garden Casserole


  1. Preheat oven to 350 degrees. Put all ingredients (except cheese curd, bread crumbs and parmesan as they are your topping) into a large mixing bowl and toss until well incorporated. Once ingredients are tossed, transfer to a greased uncovered 2 qt. casserole dish.
  2. Sprinkle the cheese curd, bread crumbs, and parmesan over the top. Bake this in the oven for 40 to 50 minutes. The top should be browned and bubbly all over.

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