Wayne's Squash and Sausage Casserole
(Shared recipe submitted by Joanna Figart.)
This recipe comes from Joanna's father, Wayne.
- 5 to 6 medium yellow squash
- 2 to 3 medium white onions
- 1 pound sausage
- 1 stick butter, preferably unsalted
- 1 can condensed cream of mushroom soup
- 8 ounces sour cream
- 1/2 package herb stuffing mix (Wayne prefers Pepperidge Farm)
- 1 cup shredded medium cheddar cheese
Bring a large pot of water to boil. Cut the onions into quarters and then eighths. Put the onions in the boiling water and boil for 5 minutes. Meanwhile, wash and cut the squash into large chunks. Add the squash to the boiling onions after the 5 minutes. Continue to boil for another 10 minutes. Pour into a strainer and drain well.
Fry and drain the sausage. Melt the butter in a separate pan.
Preheat oven to 350° F. In a large bowl, mix the squash, onions, sausage, butter, soup, sour cream, stuffing mix and cheddar cheese. Save a few tablespoons of the stuffing as a topping. Mix this well and then place into a greased casserole dish (2 to 3 quarts). Bake for 30 minutes.
Notes: This can be prepared ahead and kept in the refrigerator until time to put it in the oven. Do not freeze.
About Joanna: I have known Joanna since she was a little girl. She, her mother and I spent many mornings together at the beach during summer vacations. Now she is all grown up and doing her own cooking. Joanna's e-mail address is Syd0224@aol.com.
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