Squash Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 1 clove garlic, minced
- 4 cups yellow squash, or zucchini, sliced
- ½ cup dry bread crumbs
- ½ cup Parmesan cheese, grated
- ½ cup milk
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 eggs, lightly beaten
Instructions
- Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
- Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
- To the mixing bowl, add remaining ingredients and mix together well.
- Spoon into the prepared baking pan and spread out evenly.
- Bake for 20-25 minutes or until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Bulk Pork Sausage.
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