summer squash and sausage casserole
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.
prep time
40 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 8 cups summer squash, sliced
- 1 pound honeysuckle® italian turkey sausage
- 2 - eggs, slightly beaten
- 3 ounces cheddar cheese, divided
- 1 small vidalia onion, chopped
- 1/2 cup bread crumbs, (i used kings hawaiian®)
- 1 tablespoon butter, melted
- 1/2 teaspoon kosher salt
- to taste - black pepper
How To Make summer squash and sausage casserole
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Step 1Cook 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.
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Step 2Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
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Step 3Melt 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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