Zucchini Sausage Casserole
"This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients...."
INGREDIENTS
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8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
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8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
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1/2 cup butter
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10 ounces carrots, shredded (appprox 2 cups)
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2 medium onions, chopped
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12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
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2 cups sour cream
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2 cups cheddar cheese, shredded (optional)
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