SMOKED SAUSAGE AND SQUASH CASSEROLE

Smoked Sausage and Squash Casserole image

Provided by Millie Johnson

Time 1h10m

Number Of Ingredients 17

1 lb hickory smoked sausage
4 medium potatoes, cubed (peeling optional)
2 zuccini, small to medium in size
2 yellow squash, small to medium in size
1 small onion, diced (or half a regular onion)
2 c shredded sharp cheddar
2 1/2 c chicken stock
8 oz baby portebello mushrooms, sliced
3 1/2 Tbsp cornstarch
1 Tbsp parsley flakes
1 tsp ground mustard (dry)
1 1/2 tsp salt
1 tsp roasted garlic powder (or fresh)
1/2 tsp tumeric
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp celery seeds

Steps:

1. Wash veggies then cut into 1 1/2 - 2 inch cubes. Clean mushrooms with a damp paper towel, remove stem and slice. Slice sausage 1/4 to 1/2 inch thick. Throw everything into a large mixing bowl.
2. Add all the dry ingredients to bowl and toss. Now add the liquid and stir. Pour into 9x13 pan then cover with foil. (spray or oil pan, or line with foil first) For grill : 40 minutes @ 400(f) degrees, indirect heat... check and stir after 25 minutes... Oven : 1 hour @ 350(f) degrees Remove from oven/grill and remove foil. Stir, then allow to set for at least 5 minutes. Stir again before serving. (sauce will thicken some as it sets.)