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Summer Squash Casserole
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Brief Description
Italian sausage with squash, zucchini, carrots, onion and cream soup layered with stuffing.
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Main Ingredient
squash
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Category: Main Dish
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Cuisine: Southern
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Prep Time: 35 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Bonadio
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Posted On: Mar 15, 2019
Number of Servings:
Ingredients:
- 1 pounds - sweet Italian sausage
- 1 pounds - yellow squash (3 or 4 small)
- 1 1/2 pounds - zucchini (4 or 5 small)
- 4 - medium carrots
- 1 - medium sweet onion chopped
- 2 1/2 teaspoons - salt divided
- 1 cans - 10.75 oz. cream of chicken or mushroom soup
- 1 containers - 8 oz. sour cream
- 1 cans - 8 oz. water chestnuts drained, chopped
- 1 packages - 8 oz. Stove Top stuffing (chicken or turkey flavor)
- 1/2 cups - butter melted
Directions:
Preheat oven to 350 F.
Take sausage out of casing and fry until browned, drain and set aside.
Cut squash, zucchini and carrots into ¼ inch slices – place in Dutch oven or pot.
Add chopped onion, 2 tsp. salt and water to cover – Bring to a boil and cook 5 minutes. Drain well.
Stir together soup, sour cream and remaining salt in large bowl. Fold in squash mixture and cooled Italian sausage.
Stir together stuffing and melted butter. Spoon half of stuffing mixture into lightly greased 13x9 baking dish.
Spoon squash mixture over stuffing and top with remaining stuffing.
Place back in the oven at 350 for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20-25 minutes to prevent excessive browning, if necessary.
Let stand 10 minutes before serving.
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