Savory and Hearty Zucchini Sausage Dressing Casserole
Print RecipeThis Zucchini Sausage Dressing Casserole is the perfect side to enjoy RIGHT NOW or for Thanksgiving. Just one more way to use summer squash. I always have a batch of Gwen's Nest's concentrated cream of mushroom soup cubes for the cream of mushroom soup. Follow the instructions linked above to prepare your soup cube concentrate into a canned equivalent. If you prefer to use canned cream of mushroom soup, that works as well.
Servings: 12
Ingredients
- 2 tbsp. butter
- ½ c. diced onions
- 6 c. sliced zucchini or yellow squash
- 12 oz. breakfast sausage browned
- 1 can cream of mushroom soup (see NOTE)
- 1 c. sour cream
- 8 oz. Stove Top Stuffing Mix (chicken or turkey)
Instructions
- Preheat oven to 350° F.
- Lightly spray a 9 x 13-inch pan with cooking spray.
- In a large skillet, melt the butter. Add onions and zucchini/yellow squash to the pan.
- Cook until squash is tender.
- Transfer the onion/zucchini mixture to a large bowl.
- Stir in the cooked sausage, cream of mushroom soup, sour cream, and stuffing mix.
- Mix thoroughly.
- Pour mixture into prepared pan.
- Bake uncovered for 35 to 40 minutes.
Serving: 1cup | Calories: 250kcal | Carbohydrates: 14g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 523mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g
