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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."
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 4 cups cubed summer squash (yellow, zucchini, pattypan and/or sunburst)
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, 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

Nutritional Facts

1 each: 234 calories, 15g fat (6g saturated fat), 80mg cholesterol, 615mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 11g protein.

Directions

  1. 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.
Originally published as Mix 'n' Match Squash Casserole in Taste of Home August/September 1994, p13


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