ZUCCHINI & SAUSAGE STOVETOP CASSEROLE
Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
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.
Provided by Faux Chef Lael
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
- Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
- Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
- To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
- Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
- You may make this ahead and freeze, or freeze in portions after it is already baked.
CHEESY SAUSAGE ZUCCHINI CASSEROLE
My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
Provided by Mandy Stevenson Hudson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
- Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI CASSEROLE
Steps:
- Cook zucchini and onion in salted water for 5 minutes. Drain. Combine mushroom soup, sour cream and carrots and mix into zucchini and onion mixture. In separate bowl, combine melted butter and stove-top stuffing.
- Use half of stuffing to line greased casserole dish. Put zucchini-carrot mixture on top of stuffing. Top with remaining half of stuffing.
- Bake at 350 degrees Fahrenheit for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI-SAUSAGE BRUNCH CASSEROLE
You can prepare this casserole the night before and bake it the following morning, or prepare it in the morning to have for dinner! You can really use any amount of cheeses for this recipe, and you can increase the amount of sausage also, small pork breakfast sausages can be used in place of Italian sausage, you won't have to remove them from the casings, just cook them and then crumble.... this casserole is worth making, it's delicious!
Provided by Kittencalrecipezazz
Categories Meat
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 13 x 9-inch baking dish.
- In a skillet cook the sausage meat until no longer pink; drain fat.
- Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes) season the mixture with seasoned salt or white salt and black pepper.
- Add in the chopped roasted red bell peppers; cool slightly.
- Spread about 4 cups bread cubes in the greased baking dish.
- Top with HALF of the sausage mixture then HALF of the shredded cheese.
- Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
- In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
- Cover and chill for 8 hours.
- Before baking sprinkle grated parmesan cheese on top.
- Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 616.3, Fat 47.5, SaturatedFat 22.7, Cholesterol 358, Sodium 1696.1, Carbohydrate 11.9, Fiber 1.7, Sugar 2.9, Protein 35.5
ZUCCHINI AND SAUSAGE CASSEROLE
Provided by Nathalie Dupree
Categories Milk/Cream Egg Onion Bake Thanksgiving Casserole/Gratin Sausage Pecan Zucchini Fall
Yield Makes 10 (side dish) or 6 (main dish) servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
- Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
- Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
- Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
- For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.
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