Sausage Squash Casserole
This sausage squash casserole recipe can be made as a zucchini casserole with sausage or a cheesy yellow squash casserole (or "bake"). You can also make this a keto squash casserole recipe!
Servings: 6 servings
Calories: 371kcal
Cost: 6
Ingredients
- 1 1-pound package breakfast sausage (sometimes I just use half the pound package)
- 3 medium yellow or zucchini squash sliced (about 4 cups)
- 2 large eggs
- 1/2 cup milk, half and half or whipping cream
- 1 clove garlic minced or 1/4 teaspoon garlic powder
- 1/3 cup fine dry breadcrumbs or 1/2 cup toasted fresh breadcrumbs*
- 3/4 cup shredded Parmesan cheese, Cheddar, or Colby Jack cheese plus 2 tablespoons for topping
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
Instructions
- 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 30 to 35 minutes or until bubbly and browned around the edges.
Notes
Make-Ahead and Freezing: You can make this Sausage and Squash Casserole ahead of time and refrigerate it for several days before baking. You can also bake, cool, and refrigerate it a few days before serving. Just reheat in the oven at 350F for about 15 to 20 minutes or until thoroughly heated. Lastly, you can freeze it unbaked or baked. You can let it thaw completely before baking or reheating or pop it in the oven frozen, covered, for 20 minutes, then uncover and bake until thoroughly heated. Hope this helps!
*Keto Summer Squash Casserole: To make this recipe keto diet friendly, use 1/2 cup whipping cream. Omit the breadcrumbs and add 1/2 cup additional Parmesan cheese or a mixture of Colby and Monterey Jack cheese.
Nutrition
Calories: 371kcal