Real Recipes From Real Home Cooks ®

summer squash and sausage casserole

★★★★★ 3
a recipe by
Virginia (Ginger) Dean
Toomsboro, GA

We grow lots of squash each summer and enjoy it fixed lots of different ways. This recipe is similar to my Squash Dressing Recipe, only with Turkey Sausage. It is also lower in carbohydrates.

★★★★★ 3
serves 6
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For summer squash and sausage casserole

  • 8 c
    summer squash, sliced
  • 1 lb
    honeysuckle® italian turkey sausage
  • 2
    eggs, slightly beaten
  • 3 oz
    cheddar cheese, divided
  • 1 sm
    vidalia onion, chopped
  • 1/2 c
    bread crumbs, (i used kings hawaiian®)
  • 1 Tbsp
    butter, melted
  • 1/2 tsp
    kosher salt
  • to taste
    black pepper

How To Make summer squash and sausage casserole

  • 1
    Cook squash in a small amount of boiling water. Drain squash, then chop with a serrated hand held chopper, or mash with a fork. Meanwhile, brown turkey sausage in a skillet. Mix squash and turkey sausage together.
  • 2
    Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
  • 3
    Melt butter in small pan and add bread crumbs and remaining 1 oz. cheese. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can also substitute breakfast sausage for the Italian sausage if you prefer. If you are following Weight Watchers...this recipe is 7 points.

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