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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Zucchini and Sausage Casserole Recipe

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This recipe for Zucchini and Sausage Casserole is from Eating with the Schmidt's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb bulk pork sausage (also yummy with turkey sausage)
4 medium zucchini
1 can(s) 10.75 ounce can of golden mushroom soup (Campbell makes it, but cream of mushroom works too)
8 oz sour cream
1 box stuffing mix, corn bread
1/3 c butter, melted (not margarine)

Directions:
Directions:
1 Preheat oven to 350*. Lightly grease a 3 quart rectangular baking dish; set aside. In a 12 inch skillet, cook sausage over med. heat until brown; drain off fat. Return sausage to skillet.
2 Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4 inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3 Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through

Personal Notes:
Personal Notes:
This is a very easy recipe to make, but so delicious! I have brought this to potlucks and always come home with an empty dish and many requests for the recipe. Even people that aren't a fan of zucchini have liked it!

 

 

 

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