Potato Squash Casserole Recipe

4.5 1 3
Potato Squash Casserole Recipe
Potato Squash Casserole Recipe photo by Taste of Home
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Potato Squash Casserole Recipe

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4.5 1 3
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

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 Jones Dairy Farm All Natural 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

Directions

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.
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

  • 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 Jones Dairy Farm All Natural 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
  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

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celliott User ID: 2511770 55754
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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