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Sausage and Squash Casserole

July 21, 2010
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I’m not sure how I haven’t actually posted this before.  It’s a classic in our household.  It’s a recipe I adapted from my friend who tends to cook like Paula Deen so I’ve lightened it up by using turkey sausage, reduced fat cheese, neufchatel cheese, and light sour cream.  It’s a delicious meal all in one, though we usually pair it with a side veggie of some kind.  This makes 4 whopping servings at 599 calories and 27 grams of fat apiece.

Ingredients:

  • 1 pound turkey breakfast sausage
  • 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver)
  • 1 large onion, diced
  • 1 pan Jiffy mix cornbread, prepared according to package directions
  • 1/2 cup light sour cream
  • 4 oz. neufchatel cheese, softened
  • 2/3 cup reduced fat fiesta blend cheese

Directions:

  1. Cook the cornbread according to package directions.
  2. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
  3. Dice the onion.
  4. Brown the sausage and onion over medium high heat.
  5. Crumble up the cornbread in a large bowl.
  6. Once the sausage is browned, dump the sausage and onions in with the cornbread.  Stir.
  7. Add the sour cream and cream cheese and stir until well combined.
  8. Drain the squash well.  Add to the bowl.
  9. Stir until well combined.
  10. Preheat the oven to 350 degrees.
  11. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
  12. Top with the cheese.
  13. Bake for 20-30 minutes or until cheese starts to brown.

Printable version.

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