Summer Squash and Sausage Casserole

Name: Summer Squash and Sausage Casserole
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 8 c summer squash, sliced; 1 lb honeysuckle® italian turkey sausage; 2 eggs, slightly beaten; 3 oz cheddar cheese, divided; 1 small 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

By Virginia (Ginger) Dean
@grannyginger

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.

Rating:

★★★★★ 3 votes5

Comments:

5 Comments

Serves:

Prep:

40 Min

Cook:

25 Min

Method:

Bake

Ingredients

8 c

summer squash, sliced
1 lb

honeysuckle® italian turkey sausage
2

eggs, slightly beaten
3 oz

cheddar cheese, divided
1 small

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
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How to Make Summer Squash and Sausage Casserole

Step-by-Step

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.
Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
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.