Mix 'n' Match Squash Casserole Recipe

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"Mix any kinds of summer squash you have on hand for this flavorful casserole," suggests June Mullins of Livonia, Missouri. "Served with a salad and hot rolls or homemade bread, it makes a meal my family enjoys."

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Mix 'n' Match Squash Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

4 cups cubed summer squash (yellow, zucchini, pattypan and/or sunburst)
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
1 cup dry bread crumbs
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt

Directions

Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 234 calories, 15 g fat (6 g saturated fat), 80 mg cholesterol, 615 mg sodium, 15 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Mix 'n' Match Squash Casserole in Taste of Home August/September 1994, p13