SUMMER SQUASH AND SAUSAGE CASSEROLE

Summer Squash and Sausage Casserole image

Provided by Virginia (Ginger) Dean

Time 1h5m

Number Of Ingredients 9

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8 c summer squash, sliced
1 lb honeysuckle® italian turkey sausage
2 eggs, slightly beaten
3 oz cheddar cheese, divided
1 small vidalia onion, chopped
1/2 c bread crumbs, (i used kings hawaiian®)
1 Tbsp butter, melted
1/2 tsp kosher salt
to taste black pepper

Steps:

1. Cook squash in a small amount of boiling water. Drain squash, then chop with a serrated hand held chopper, or mash with a fork. Meanwhile, brown turkey sausage in a skillet. Mix squash and turkey sausage together.
2. Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
3. Melt butter in small pan and add bread crumbs and remaining 1 oz. cheese. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can also substitute breakfast sausage for the Italian sausage if you prefer. If you are following Weight Watchers...this recipe is 7 points.