Summer Squash and Sausage Casserole

Virginia (Ginger) Dean


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 votes
40 Min
25 Min


8 c
summer squash, sliced
1 lb
honeysuckle® italian turkey sausage
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

How to Make Summer Squash and Sausage Casserole


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

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About Summer Squash and Sausage Casserole

Course/Dish: Turkey, Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy