Mix'n'match squash casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Summer squash; cubed |
| _; (yellow, zucchini, | ||
| ; pattypan and/or, | ||
| ; sunburst) | ||
| 1 | pounds | Bulk pork sausage; cooked and drained |
| 1 | cup | Dry bread crumbs |
| ¼ | cup | Chopped green pepper |
| ¼ | cup | Chopped onions |
| ½ | cup | Grated parmesan cheese |
| 2 | Eggs; beaten | |
| ½ | cup | Milk |
| ½ | teaspoon | Salt |
Directions
Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch baking dish. Bake , uncovered, at 325' for 30-35 minutes Yield: 6-8 servings
NOTES : 'Can use any squash you have, served with a salad and hot rolls or homemade bread, it makes a meal my family enjoys __ June Mullins, Livonia, Missouri
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: Taste of Home magazine, 94/08-09 Converted by MM_Buster v2.0l.
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