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zucchini sausage casserole


this was a real hit with my family! this recipe will make a large pan of casserole, so you may want to cut it in half. it's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. i made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that i had frozen from the garden. to make it a little healthier, try substituting low-fat or fat-free ingredients.


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  1. Line your largest baking pan with heavy duty foil or lightly spray with cooking spray
  2. Preheat a skillet on medium high
  3. Add all the butter and let it melt
  4. Do not brown
  5. Saute the onions and carrots until the carrots are translucent but not mushy
  6. Pour into a large mixing bowl
  7. There will be a lot of melted butter in the onion mixture
  8. This is necessary for the stuffing
  9. Using same skillet
  10. Crumble and brown the sausage
  11. Drain off the grease and add to the onion mix
  12. To the bowl
  13. Add all the remaining ingredients and stir well
  14. You will not need to add any water
  15. Move the mixture to prepared baking pan
  16. Bake at 350 for one hour or until golden brown on top
  17. If using optional cheese
  18. Add to the top in the last 5-10 minutes of baking
  19. Cheese should be fully melted before serving
  20. You may make this ahead and freeze
  21. Or freeze in portions after it is already baked

Step 13

Total Time in Minute 80

Ingredients Count 10

cooking zucchini sausage casserole

See More Relate Photo



Sweet italian sausage




Herb seasoned stuffing mix

Condensed cream of chicken soup

Condensed cream of mushroom soup

Sour cream

Cheddar cheese

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