Two words for this casserole; creamy and yummy!  About this time of year we have yellow squash coming out of our ears. Finding a recipe with yellow squash listed in the ingredients, and the kids eating it was key.

Yield: 12 servings Prep: 15 minutes Cook: 36 minutes 

 

8 cups sliced yellow squash, about 2 pounds

1 tablespoon water

6 ounces hot turkey Italian sausage (about 2 links)

1/2 cup chopped onion

2 garlic cloves, minced

2 (1-ounce) slices day old white bread

1/2 cup sour cream

1/3 cup (1 1/2 ounces) diced provolone cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10 3/4-ounce) can condensed cream of mushroom soup

Cooking spray

 

1.  Preheat oven to 350 degrees

2.  Combine squash and water in a large microwave-safe bowl.  Cover, microwave at HIGH 6 minutes or until tender.  Drain well.

3.  Cook sausage, onion, and garlic in a large non-stick skillet over medium-high heat until browned, stirring to crumble.

4.  Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup.  Combine squash, sausage mixture, 1/2 cup bread  crumbs, sour cream, cheese, salt, pepper, and soup.  Spoon squash mixture into a 2-quart casserole coated with coooking spray.  Top with remaining 1/2 cup breadcrumbs.  Spray breadcrumbs with cooking spray.  Bake at 350 degrees for 30 minutes. 

 2/3 cup=

 Fat 2.9g              Carb 10.3g

Protein 4.8g         Fiber  1.8g

Inspired from Cooking Light Annual Recipes 2002 page 226