Recipe: Yummy Sausage and Yellow Squash Casserole

Sausage and Yellow Squash Casserole. Sausage and Summer Squash Casserole is perfect side dish to serve at your holiday potluck, family reunion, or backyard bbq! The sausage is optional but to me it sets it apart from all other squash casseroles and I even eat it as a main dish! Mom always made it with yellow squash, dried parsley and oregano from her garden in Arkansas.

Brown sausage in skillet until crisp, breaking sausage into small pieces. Mix together soup, milk and egg. hearty squash casserole Cook squash in boiling water for about. or slice. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can cook Sausage and Yellow Squash Casserole using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sausage and Yellow Squash Casserole

1. It's 3 pounds of yellow squash.
2. Prepare 1 pound of sausage.
3. Prepare 1 cup of cornflakes.
4. You need 1-1/2 cup of crushed butter crackers.
5. You need 1 teaspoon of Pink Himalayan salt.
6. It's 1 teaspoon of ground black pepper.
7. Prepare 15 ounce of evaporated milk.
8. Prepare 1 of small diced onion.
9. You need 2 of large eggs.
10. Prepare 1/2 cup of crushed butter crackers.
11. Prepare 1/2 cup of crushed cornflakes.

You can also substitute breakfast sausage for the Italian sausage if you prefer. How Long to Cook a Casserole. Remove the veggies to the plate with the sausage and cook the remaining zucchini and yellow squash. Salt it to taste as it cooks as well, then add the sausage and first batch of veggies back into the skillet.

Sausage and Yellow Squash Casserole instructions

1. Preheat oven 350 degrees Fahrenheit.
2. Wash the squash.
3. Dice the onion and put in a pan with the sausage. Brown in the pan..
4. Slice the squash and add to the sausage and onions.
5. Mix the milk, cheese, 1-1/2 cup crushed butter crackers, 1 cup cornflakes, eggs, salt, and pepper..
6. Add Milk mixture to the squash and sausage mixture..
7. Add the rest of the crushed cornflakes and Butter crackers on top..
8. Bake for 1-1/2 hours when you take it out of the oven it should not jiggle. It will wriggle if it's done. It should be firm but not soupy..
9. Serve I hope you enjoy!.

Stir in the soup and sour cream and combine it thoroughly. Cover the squash mixture with remaining Cheddar cheese and crackers. In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper.