Zucchini Sausage Casserole
This creamy Italian Sausage Zucchini and Squash Casserole is packed with savory sausage, tender summer squash, and a buttery herb stuffing topping. A cozy, family-favorite casserole that's perfect for using up garden zucchini!
Servings: 12
Ingredients
- 1 Pound Ground Italian Sausage
- 1 Small Onion minced
- 3 Cups Zucchini chopped
- 3 Cups Yellow Squash chopped
- Kosher Salt
- 2 Cans Cream of Chicken Soup 10.5 oz cans
- 1 Cup Sour Cream
- 8 ounce Herbed Stuffing Mix
- 1/2 Cup Butter melted
Instructions
- Heat the oven to 350 degrees F.
- 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 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 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 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 Herbed Stuffing Mix, 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: 356kcal | Carbohydrates: 23g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 780mg | Potassium: 644mg | Fiber: 2g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 1mg