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!!
3CupsChopped Yellow Squash
2Cans Cream of Chicken Soup
1PoundGround Italian Sausage
8ouncePackage Herbed Stuffing
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 the onion and cook until translucent (about 3 minutes)
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 9x13 casserole dish to bake.Store in the refrigerator for 3-4 days.
Creamy Zucchini Sausage Casserole
Amount Per Serving (1 scoop)
Calories 305Calories from Fat 225
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 13g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 60+ Family Friendly Easy Casserole Recipes
Keyword: casserole, casseroles, dinner, family dinner, italian sausage, main dish, one skillet, side dish, skillet, squash, stuffing, zucchini