Squash and Sausage Casserole

We belonged to a CSA (Community Supported Agriculture) when we lived in Austin. At one point of the year, we got a TON of zucchini! I didn’t know what do with it. I just has so much! It was then I created this casserole. I know, I know. Casserole is something mom used to make in the 80’s. But trust me, this isn’t like her’s…there is not Campbell’s Soup used in this!

Squash and Sausage Casserole-2

Squash and Sausage Casserole

Ingredients:

2 lbs. squash (yellow or zucchini)
3 Tbsp. chopped onion
2 eggs, beaten
1/2 tsp. Tabasco sauce
1 lb. ground bulk sausage or 1 lb. sausage links, casing removed
Salt and pepper to taste
2 tsp. parsley flakes
1 cup panko bread crumbs
1/2 c. butter, melted

Squash and Sausage Casserole-3

Directions:

Slice squash into 1/2-inch pieces. Steam until soft and drain any moisture. Meanwhile, brown sausage in pan; drain off excess fat. In a large bowl mix together sausage, squash, onion, eggs and seasonings. Pour into a 1-quart buttered casserole dish.

Mix melted butter and panko bread crumbs and sprinkle over top of casserole. Bake at 350 degrees for 35-40 minutes until browned. Serves 6.

Squash and Sausage Casserole-1

Squash and Sausage Casserole-5

Squash and Sausage Casserole
Write a review
Print
Ingredients
  1. 2 lbs. squash (yellow or zucchini)
  2. 3 Tbsp. chopped onion
  3. 2 eggs, beaten
  4. 1/2 tsp. Tabasco sauce
  5. 1 lb. ground bulk sausage or 1 pound sausage links, casing removed
  6. Salt and pepper to taste
  7. 2 tsp. parsley flakes
  8. 1 cup panko bread crumbs
  9. 1/2 c. butter, melted
Instructions
  1. Slice squash into 1/2-inch pieces. Steam until soft and drain any moisture. Meanwhile, brown sausage in pan; drain off excess fat. In a large bowl mix together sausage, squash, onion, eggs and seasonings. Pour into a 1-quart buttered casserole dish.
  2. Mix melted butter and panko bread crumbs and sprinkle over top of casserole. Bake at 350 degrees for 35-40 minutes until browned. Serves 6.
OINKCOOKING http://www.oinkcooking.com/

Comments are closed