Smoked Sausage And Squash Casserole Recipes

SAUSAGE SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Cook sausage in a large skillet over medium heat, stirring to crumble the sausage as it cooks, until browned; drain and discard drippings.
• Steam the squash in the microwave by placing it in a large microwave-safe glass bowl; add 2 tablespoon water. Cover with plastic wrap. Microwave at HIGH for 3 minutes. Carefully remove the plastic wrap and drain any water in the bowl.
• To avoid washing a second bowl, push squash to one side of the bowl. In the other side of the bowl, whisk together eggs; gradually add milk. Toss egg mixture and squash together. Add garlic and remaining ingredients and stir together gently.
• Spoon squash mixture into a greased 11/2-quart casserole dish and sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 25 to 30 minutes or until bubbly around the edges.

SIMPLE SQUASH AND SAUSAGE

Steps:

• In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

SMOKED SAUSAGE AND SQUASH CASSEROLE

Steps:

• 1. Wash veggies then cut into 1 1/2 - 2 inch cubes. Clean mushrooms with a damp paper towel, remove stem and slice. Slice sausage 1/4 to 1/2 inch thick. Throw everything into a large mixing bowl.
• 2. Add all the dry ingredients to bowl and toss. Now add the liquid and stir. Pour into 9x13 pan then cover with foil. (spray or oil pan, or line with foil first) For grill : 40 minutes @ 400(f) degrees, indirect heat... check and stir after 25 minutes... Oven : 1 hour @ 350(f) degrees Remove from oven/grill and remove foil. Stir, then allow to set for at least 5 minutes. Stir again before serving. (sauce will thicken some as it sets.)

SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA

Steps:

• Cook pasta according to package directions; drain.
• Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
• Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
• Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

SMOKED SAUSAGE CASSEROLE

Steps:

• Slice smoked sausage in bite size pieces.
• Put smoked sausage in frying pan.
• Add chopped onion and saute until onion is tender.
• Add green beans, mushrooms, and potatoes.
• Heat through and serve.

SMOKED SAUSAGE CASSEROLE

Steps:

• In a non-stick skillet, cook sausage over medium heat until lightly browned.
• Add prepared beans to skillet; remove from heat.
• In a small bowl, combine soup and sour cream.
• Pour over sausage mixture and stir gently.
• In a bowl, combine stuffing mix and butter.
• In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture.
• Top with remaining stuffing mixture.
• Drizzle with chicken stock.
• Bake, covered, at 350ºF for 25-30 minutes or until heated through.
• Serve.

SMOKED SAUSAGE VEGGIE BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper in a 9x13-inch glass baking pan. Cover with aluminum foil.
• Bake in the preheated oven until potatoes are soft, about 30 minutes.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.