Sausage and Yellow Squash Casserole
Sausage and Yellow Squash Casserole

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sausage and yellow squash casserole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Sausage and Yellow Squash Casserole is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Sausage and Yellow Squash Casserole is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have sausage and yellow squash casserole using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sausage and Yellow Squash Casserole:
  1. Take 3 pounds yellow squash
  2. Get 1 pound sausage
  3. Take 1 cup cornflakes
  4. Take 1-1/2 cup crushed butter crackers
  5. Make ready 1 teaspoon Pink Himalayan salt
  6. Get 1 teaspoon ground black pepper
  7. Take 15 ounce evaporated milk
  8. Make ready 1 small diced onion
  9. Make ready 2 large eggs
  10. Take 1/2 cup crushed butter crackers
  11. Prepare 1/2 cup crushed cornflakes

You can also substitute breakfast sausage for the Italian sausage if you prefer. Cook squash and onion together in the two tablespoons of butter until the vegetables are soft. Mix in soup, sour cream, salt and pepper. Yellow Squash Casserole is creamy and cheesy with a buttery and crispy Ritz cracker topping.

Steps to make Sausage and Yellow Squash Casserole:
  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!

It makes a delicious side dish and is perfect for using fresh summer squash. Yellow Squash Casserole with lots of cheddar cheese and a buttery cracker crumb topping is one of my favorite casseroles to make during the summer months. In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Cook and stir until heated through.

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