Kilty's Kitchen

Sausage/Squash Casserole Categories: meats/main dish 3 medium yellow summer squash 1 can cream of mushroom soup 1 cup sour cream 1 pkg stove-top stuffing (crumbs & season 1 stick margarine 1 cup onion; chopped 1 lb ground sausage Brown sausage, drain and set aside. Boil summer squash (or zucchini) with onion until tender. Mix together soup, sour cream and one half of the stuffing mix. Add to squash and put into 3 quart baking dish. Melt margarine, mix it with remaining crumbs/seasoning and sprinkle over casserole. Bake in 350°F oven 35 to 45 minutes. Can be combined ahead of time and kept in refrigerator. Contributor: Beth Chubb