Sausage & Zucchini Casserole Recipe @pinch

We've tried many types of zucchini casserole, but Diane's is unique in that she adds browned sausage. The sausage adds another layer of flavor to the creamy filling of this side dish. The crunchy cornbread topping has wonderful flavor from herbs and spices. This is a very hearty side dish and a great way to serve zucchini in the summer. This is a very easy recipe to make, but so delicious! I have brought this to potlucks and always come home with an empty dish and many requests for the recipe. Even people that aren't a fan of zucchini have liked it.

sausage & zucchini casserole
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pork Yield: 6 Servings
Ingredients :
  • 1 pound(s) bulk pork sausage (also yummy with turkey sausage)
  • 4 medium zucchini
  • 1 can(s) golden mushroom soup (10.75 oz; Campbells makes it
  • but cream of mushroom works too)
  • 8 ounce(s) sour cream
  • 1 box(es) cornbread stuffing mix (6 oz)
  • 1/3 cup(s) butter
  • melted (not margarine)
Intructions :
  • Preheat oven to 350 F. Lightly grease a 3-quart rectangular baking dish; set aside. In a 12-inch skillet
  • cook sausage over medium heat until brown; drain off fat. Return sausage to skillet.
  • Meanwhile
  • halve zucchini lengthwise; cut crosswise into 1/4 inch pieces.
  • Add zucchini to sausage in skillet.
  • In a small bowl
  • combine soup and sour cream.
  • Stir into sausage mixture.
  • In a large bowl
  • combine the stuffing mix and melted butter.
  • Spoon half of the stuffing mixture into the prepared baking dish.
  • Spread sausage mixture over stuffing in the dish.
  • Spoon the remaining stuffing mixture evenly over the sausage mixture.
  • Bake
  • covered
  • for about 30 minutes or until heated through.

Rated 5/5 based on 75 Reviews

Keyword : recipe-American-Pork-Bake

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