If you’re like me, you have a few more zucchinis and yellow squashes from the garden that you need to use up. Well this Creamy Zucchini Sausage Casserole is your answer!
This is a recipe I got from my mom who got it from her sister-in-law. It’s one of those recipes you’d swear involves cheese because it comes out so creamy but there isn’t any!!
The weather seems like it has switched overnight here from summer to definite fall. It is cool and crisp. We are flirting with freezing temperatures at night so it’s time to harvest the last few items from the garden and winterize. I can’t believe it! It seems like we just planted it!
I’m picking my last few zucchinis and squashes and making this Creamy Zucchini Sausage Casserole because fall is for warm casseroles!
Choose Your Own Adventure
My mom made this for use the last time we visited and I knew I needed the recipe. It is so creamy and hearty! It is full of veggies and the meat can be anything you’d like. We like it with sausage, but this recipe is choose your own adventure when it comes to the meat! Do you remember those books? They were the best! Bringing back those elementary memories!!
This would be super good with ham too or chicken….yum!
We used to live down the road from a storage unit place that has a marquee out front that always had funny messages. I happened to drive by it the other day, and this is what is said, “Quit carbs? Over my bread body!” Hahaha! That gave me a good laugh! I am a carb lover, and my favorite part of this casserole is the stuffing on top. It is a must as it has a totally different texture and flavor compared to crackers or breadcrumbs.
I normally would never recommend no cheese in a casserole because doesn’t pretty much every casserole have a layer of melty, gooey perfect cheesy goodness? Ok, some casseroles don’t, but most do, right? This casserole is going to blow your mind. The combination of sour cream and cream of chicken soup have got you covered in the creamy department.
We are huge advocates of homemade creamed of’s, but if you are in a hurry, the canned soups do great in this recipe. If you want to go totally from scratch, head to our cheesy ground beef and rice casserole post for all the details for making your own creamed of’s.
Side Dish or Main Dish?
This recipe is so versatile, it can be used as a main dish or a side dish. You could totally omit the meat and just do veggies making it a perfect side dish for Thanksgiving or for Sunday dinner. Add your favorite protein, and you’ve got yourself a delicious main dish.
My Love Affair with Casseroles
I feel like casseroles sometimes get a bad wrap. I’ve had my fair share of bad casseroles, but seriously they are usually so good. We love them in our house. Here are some of the reasons I love casseroles:
- quick and easy to make
- can include all sorts of veggies in one dish
- great for picky eaters
- crowd pleasers and crowd feeders
- usually one dish meals (aka easy clean-up)
Do you own a cast iron skillet? They are the best, and we use ours several times a week. If you don’t have a cast iron skillet, any skillet will work fine, but make sure you transfer the casserole to a 9×13 baking dish before putting it in the oven.
Start by adding the sausage (or your meat of choice) to the skillet and cooking it until it is browned (8 minutes-ish). Place the cooked sausage on a plate and set it aside while you cook half of the sliced up zucchini and yellow squash. Add salt as you cook it and stir occasionally until it is soft and starting to get some brown color to it.
How Long to Cook a Casserole
Remove the veggies to the plate with the sausage and cook the remaining zucchini and yellow squash. Salt it to taste as it cooks as well, then add the sausage and first batch of veggies back into the skillet.
Stir in the soup and sour cream and combine it thoroughly. If you’re not using a cast iron skillet, this is where you will want to move the mixture to a 9×13 baking dish.
In a separate bowl, toss the stuffing with the melted butter, and then spread the stuffing mixture (my favorite part!!) all over the top of the sausage, zucchini and squash. Now it’s time to bake it for 20-25 minutes or until it is all bubbly and golden.
You can top the casserole with some chopped up fresh parsley for some color and added flavor! Now that is a gorgeous casserole! Dig in and save a heaping helping for me!
Looking for more quick and easy casserole recipes? Try our Cheesy Ground Beef and Rice Casserole, Teriyaki Chicken Casserole, Cheesy Ham and Potato Bacon Casserole, Hawaiian Ham and Pineapple Casserole, Mexican Cheesy Ground Beef and Rice Casserole, or Teriyaki Beef Casserole!
Or still in search of a yummy zucchini recipes? Try this zucchini noodles recipe!
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Creamy Zucchini Sausage Casserole
If you’re like me, you have a few more zucchinis and yellow squashes from the garden that you need to use up. Well this Creamy Zucchini Sausage Casserole is your answer! This is a recipe I got from my mom who got it from her sister-in-law. It’s one of those recipes you’d swear involves cheese because it comes out so creamy but there isn’t any!!
- 3 Cups Chopped Zucchini
- 3 Cups Chopped Yellow Squash
- Kosher Salt
- 1 Small Onion, minced
- 2 Cans Cream of Chicken Soup
- 1 Cup Sour Cream
- 1 Pound Ground Italian Sausage
- 8 ounce Package Herbed Stuffing
- 1/2 Cup Butter, melted
- Heat the oven to 350 degrees.
- Heat a skillet over medium heat.
- Place the sausage in a cast iron pan and cook until browned, about 8 minutes.
- Drizzle a little oil in a cast iron skillet (This is the Cast Iron Skillet we use) over medium high heat.
- Add half of the zucchini and sprinkle with salt to taste.
- Cook, stirring occasionally until softened and beginning to brown.
- Remove to a plate and repeat with all remaining zucchini and yellow squash.
- Add the veggies and sausage back into the pan along with the soup and sour cream. Stir to combine.
- In a bowl, toss the stuffing and melted butter.
- Spread the stuffing over the mixture.
- Bake for 20-25 minutes or until golden and bubbling.
If you do not have a cast iron pan, you may cook in a regular pan and pour everything into a 9×13 casserole dish to bake.
Yield: 12, Serving Size: 1 scoop
- Amount Per Serving:
- Calories: 619 Calories
- Total Fat: 29g
- Cholesterol: 105mg
- Carbohydrates: 58g
- Fiber: 4.9g
- Sugar: 14.8g
- Protein: 30.8g