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