Over A Cup: Zucchini Casserole with Sausage
September 8, 2012
This week's column features yet another zucchini recipe- a good one, too- and I've tried it! The recipe came from a 2010 Gooseberry Patch "Classic Christmas Recipes" cookbook.
I called Jean Towry from Gooseberry Patch (Oxmoor House, Inc.) who graciously gave permission so that I could reprint the recipe in this column. (Thanks so much.)
To make "Squash Casserole", you will need the following ingredients: 8 ounces ground pork sausage (hot sausage if you like spicier dishes), 3 zucchini (sliced), 1 onion (finely chopped), 2 tablespoons butter, 2 (8 3/4-ounce) cans cream-style corn, 2 cups shredded Monterey Jack cheese, 3/4 cup cornbread stuffing, and 1 (4 1/2-ounce) can chopped green chiles (drained).
Note: Since our family members are meat eaters, I used a little more sausage when I made the casserole. I also used one 15-ounce can of cream-style corn because it's what I had in the pantry. I think you might be able to use less zucchini, too, depending on what you like.
Brown the sausage in a skillet, stirring until it crumbles; drain well and set aside. In a large skillet, over medium heat, sauté the zucchini and onion in butter until tender.
Combine the zucchini mixture, sausage, corn, cheese, stuffing and chiles; stir well. Spoon into a lightly-greased 2-quart casserole dish.
Recommended Stories For You
Bake, uncovered, at 350 degrees for 40 minutes, until golden and bubbly. Serves 8.
This past week I was delighted to receive a letter from Annabelle Haddan of Rocky Ford.
She sent a recipe for a fruit cake that I'll feature in the next column. It's fall already and not too early to be looking for holiday recipes.
Annabelle also wrote that she had tried the "Zucchini Casserole" recipe from a column printed a few weeks ago.
Remember the casserole with the stuffing that I hadn't tried yet? Annabelle said that she made it for a church potluck and added 1 1/2 cups of shredded chicken to the other ingredients. She said that it was delicious and "there wasn't a crumb left."
So then I tried the recipe, too, with chicken. I agree. It's good, but the next time I might not use as much sour cream.
Thanks for the recipe, Annabelle.
If you'd like to share a recipe(s) with readers, please call me at 824-8809 or write to me at P.O. Box 415. Craig, CO, 81626.