Sausage and Squash Casserole



Recipe adapted from Paula Deen, so you know it's GOOD!

1 tablespoon olive oil
1 lb. breakfast sausage
6 medium summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1/2 large red pepper, chopped
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)


Preheat the oven to 350.

Spray casserole dish with non stick spray.

Brown breakfast sausage and break up into ground sausage. Remove cooked sausage and set aside. Reserve any oil.

Heat olive oil in same skillet and saute the squash, onion, red peppers and butter until soft. Transfer to another bowl and stir in the sausage,parmesan, cheddar, and sour cream. Add salt and pepper to taste.









Place crackers into a zip-loc baggy and using a rolling pin, crush crackers.

Place squash mixture in prepared casserole dish and sprinkle top with the cracker crumbs.

Bake for 30 minutes or until the top is golden and bubbly.

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