Summer Squash and Sausage Casserole
Virginia (Ginger) Dean
8 csummer squash, sliced
1 lbhoneysuckle® italian turkey sausage
2eggs, slightly beaten
3 ozcheddar cheese, divided
1 smallvidalia onion, chopped
1/2 cbread crumbs, (i used kings hawaiian®)
1 Tbspbutter, melted
1/2 tspkosher salt
to tasteblack pepper
How to Make Summer Squash and Sausage Casserole
- 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.