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. 

Sausage Squash Casserole

1 lb. sausage
1/2 cup chopped onion, more if you like
1/4 cup chopped green bell peppers, more if you like
3 large yellow squash, peeled, sliced, cooked and drained
3 cups cheddar cheese
2 1/2 cups dry stuffing mix
1 carton (6 oz.) plain yogurt
1/2 French fried onioins

Preheat oven to 350 degrees.  In a large skillet brown sausage, onions and peppers.  Pour off drippings.  Stir in squash, 2 cups cheese, 2 cups dry stuffing and yogurt.  Mix well and pour into a 2 quart casserole dish sprayed with non-stick spray.  Bake 20 minutes.  Remove from oven and top with 1 cup cheese, 1/2 cup stuffing and French fried onions.  Bank another 5-10 minutes or until cheese melts.  (Watch French fried onions so they don't burn.  If they start browning too quickly, cover dish loosely with foil.  Serves 6-8 as a main dish.