Real Recipes From Real Home Cooks ®

sausage & zucchini casserole

★★★★★ 3
a recipe by
Diane Schmidt
Comstock Park, MI

This is a very easy recipe to make, but so delicious! I have brought this to potlucks and always come home with an empty dish and many requests for the recipe. Even people that aren't a fan of zucchini have liked it.

Blue Ribbon Recipe

We've tried many types of zucchini casserole, but Diane's is unique in that she adds browned sausage. The sausage adds another layer of flavor to the creamy filling of this side dish. The crunchy cornbread topping has wonderful flavor from herbs and spices. This is a very hearty side dish and a great way to serve zucchini in the summer.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8-10 people
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For sausage & zucchini casserole

  • 1 lb
    bulk pork sausage (also yummy with turkey sausage)
  • 4 md
  • 1 can
    golden mushroom soup (10.75 oz; Campbells makes it, but cream of mushroom works too)
  • 8 oz
    sour cream
  • 1 box
    cornbread stuffing mix (6 oz)
  • 1/3 c
    butter, melted (not margarine)

How To Make sausage & zucchini casserole

Test Kitchen Tips
Use the whole pound of sausage if you're a big sausage fan. If not, only using 1/2 a pound will still make the casserole flavorful.
  • Browning sausage.
    Preheat oven to 350 F. Lightly grease a 3-quart rectangular baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown; drain off fat. Return sausage to skillet.
  • Slicing zucchini into half-moon shapes.
    Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4 inch pieces.
  • Adding zucchini to browned sausage.
    Add zucchini to sausage in skillet.
  • Combining soup and sour cream.
    In a small bowl, combine soup and sour cream.
  • Stirring soup mixture into zucchini and sausage.
    Stir into sausage mixture.
  • Mixing cornbread stuffing and melted butter.
    In a large bowl, combine the stuffing mix and melted butter.
  • Half the stuffing mixture in a baking dish.
    Spoon half of the stuffing mixture into the prepared baking dish.
  • Sausage mixture poured into the baking dish.
    Spread sausage mixture over stuffing in the dish.
  • Remaining stuffing mixture spread over the sausage.
    Spoon the remaining stuffing mixture evenly over the sausage mixture.
  • Baking the Sausage & Zucchini Casserole.
    Bake, covered, for about 30 minutes or until heated through.