Sunday, July 1, 2012
Sausage and Squash Casserole
3-4 med. size yellow squash, peeled and sliced
1 med. onion, sliced
1 lb. lean sausage
1 can cream of mushroom soup
3/4 cup water
3 cups stuffing mix (Pepperidge Farm)
1 cup shredded cheese
Preheat oven to 350 degrees. Place squash and onions in a medium size pot and cover with water. Boil until tender. Drain. Cook sausage and drain if needed. Mix all ingredients together. Pour into a 9 x 13 baking dish sprayed with non-stick spray. Bake 20-25 minutes.
Comments: A friend gave me some squash fresh from his garden and I couldn't wait to make my Sausage & Squash Casserole. You can spice this up by using hot sausage but I like to use the mild and I use Jimmy Dean due to it being so lean. I also use the blue package of Pepperidge Farm stuffing but the choice is your's. I don't use the stuffings that have added seasoning packages because I want to control my flavor. And for the cheese, I like to use an Italian blend which gives me a buttery taste. You can change this up a bit by adding mushrooms and/or celery. If using celery I would saute it with the sausage or boil it along with the squash.