Friday, July 10, 2009

Summer Squash & Sausage Casserole

1 lb bulk pork sausage or turkey sausage
1 clove garlic, minced
1 medium onion, chopped
4 c. sliced yellow squash (or 2 c. zucchini, 2 c. yellow squash), cooked until tender-crisp & well-drained
1/2 c. cracker crumbs, breadcrumbs, or Fiber One bran cereal
1/2 c. grated parmesan cheese
1/2 c. skim milk
1 tsp Italian herb blend
1/2 tsp salt
2 eggs or 1/2 c. egg beaters

Preheat the oven to 350F. Spray a large casserole dish with cooking spray.

In a large nonstick skillet, cook the sausage, garlic and onion until the meat is done. Drain off any grease or liquid. Add the cooked squash, crumbs and cheese and put it all in the prepared casserole. Whisk together the milk, herbs, salt, and eggs and pour over the top of the casserole.

Bake 30 min. or until bubbly.

Serves 6

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