Potato Squash Casserole Recipe
Potato Squash Casserole Recipe photo by Taste of Home

Potato Squash Casserole Recipe

Publisher Photo
Butternut squash teams up with sliced potatoes and flavorful pork sausage in this hearty autumn casserole. The rich, creamy cheese sauce adds to the down-home taste. -Peggy Burdick, Burlington, Michigan
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 4-6 servings

Ingredients

  • 4 small potatoes, peeled and thinly sliced
  • 1 small butternut squash, peeled, seeded and thinly sliced
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked Jimmy Dean® Premium Pork Sausage Roll
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups heavy whipping cream, divided
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (3/4 cup) equals 493 calories, 35 g fat (20 g saturated fat), 115 mg cholesterol, 398 mg sodium, 38 g carbohydrate, 6 g fiber, 11 g protein.

Directions

  1. In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
  2. In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Squash Casserole in Taste of Home October/November 2003, p41

Nutritional Facts

1 serving (3/4 cup) equals 493 calories, 35 g fat (20 g saturated fat), 115 mg cholesterol, 398 mg sodium, 38 g carbohydrate, 6 g fiber, 11 g protein.

Reviews for Potato Squash Casserole

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   (3)
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MY REVIEW
Reviewed Sep. 24, 2011

"Really good...the only thing I changed was to use fat free half and half instead of the heavy cream. Yummy!"

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