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!!
Servings: 12
Ingredients
- 1 Pound Ground Italian Sausage
- 1 Small Onion minced
- 3 Cups Chopped Zucchini
- 3 Cups Chopped Yellow Squash
- Kosher Salt
- 2 Cans Cream of Chicken Soup
- 1 Cup Sour Cream
- 8 ounce Package Herbed Stuffing
- 1/2 Cup Butter melted
Instructions
- 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.1 Pound Ground Italian Sausage
- Drizzle a little oil in a cast iron skillet (This is the Cast Iron Skillet we use) over medium high heat.
- Add the onion and cook until translucent (about 3 minutes)1 Small Onion
- Add half of the zucchini and sprinkle with salt to taste.3 Cups Chopped Zucchini, Kosher Salt
- Cook, stirring occasionally until softened and beginning to brown.
- Remove to a plate and repeat with all remaining zucchini and yellow squash.3 Cups Chopped Yellow Squash
- Add the veggies and sausage back into the pan along with the soup and sour cream. Stir to combine.2 Cans Cream of Chicken Soup, 1 Cup Sour Cream
- In a bowl, toss the stuffing and melted butter.8 ounce Package Herbed Stuffing, 1/2 Cup Butter
- Spread the stuffing over the mixture.
- Bake for 20-25 minutes or until golden and bubbling.
Notes
If you do not have a cast iron pan, you may cook in a regular pan and pour everything into a 9x13 casserole dish to bake.
Store in the refrigerator for 3-4 days.
Nutrition
Serving: 1cup | Calories: 305kcal | Carbohydrates: 10g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 766mg | Fiber: 1g | Sugar: 4g