July 22, 2010

SAUSAGE CASSEROLE


Printed from COOKS.COM


□   2 lbs. yellow squash or zucchini, sliced
□   4 tbsp. butter
□   2 med. onions, chopped or sliced thin
□   1 c. milk or heavy cream
□   2 cloves garlic, chopped very fine
□   1 c. fresh bread crumbs
□   1 lb. bulk sausage
□   5 eggs, beaten
□   1 1/2 c. sharp cheddar cheese, grated
□   1 c. pecans, chopped
□   Salt & pepper to taste



Preheat oven to 350 degrees. Grease a 2 quart casserole dish and set aside. Put squash or zucchini in a heavy saucepan, add enough water to cover, cook over low to medium heat until soft enough to mash. Drain well, either mash with a fork or a potato masher. Melt butter, add onions and cook for about 5 minutes. Add garlic and cook until soft. Mix with the squash. Heat the milk or heavy cream in the same pan, stir in the bread crumbs, add this to the squash mixture, mix in drained sausage, beaten eggs, cheese, pecans, salt and pepper. Mix well. Pour this into your buttered casserole dish.



TOPPING:

□   4 tbsp. butter
□   1/2 c. fresh bread crumbs
□   1/2 c. chopped pecans

Combine all 3 ingredients and sprinkle over casserole. Bake 30 minutes, uncovered.

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