Sausage And Zucchini Casserole

4.50 from 4 votes

Sausage And Zucchini Casserole

This simple sausage and zucchini casserole uses up all that readily available garden fresh summer squash. This delicious dinner is comfort food you can feel good about serving to your family any day of the week. It's the perfect way to take advantage of cheap local seasonal produce, and get in an extra helping of vegetables.

Prep Time15

Cook Time35

Total Time50

Course: Casserole, Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 766kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 lb ground sausage
2 lbs zucchini
1 10.75 oz can cream of chicken soup
1 8 oz container sour cream
1 tsp garlic powder
1/4 tsp ground thyme
4 cups seasoned stuffing mix
3/4 cup chicken broth
2 tbsp butter melted

US Customary - Metric

Instructions

Add the sausage to a large skillet, and cook over medium heat. Break the sausage up as it cooks, stirring occasionally.
1 lb ground sausage
Once completely browned, strain the sausage to remove any excess fat or grease and return the sausage to the skillet.
While the sausage cooks, prep the zucchini. Cut the ends off, and then halve the zucchini lengthwise.
2 lbs zucchini
Cut the zucchini again cross wise to create 1/4" pieces, and add them to the skillet.
Stir them into the sausage until evenly incorporated, cover the skillet, and let the mixture cook over medium heat for 2 minutes.
In a mixing bowl, whisk together the condensed soup, sour cream, garlic powder, and thyme. Pour this mixture into the sausage, stirring to evenly combine.
1 10.75 oz can cream of chicken soup, 1 8 oz container sour cream, 1 tsp garlic powder, 1/4 tsp ground thyme
In a separate mixing bowl, add the stuffing mix & the broth. Stir them together, and let sit just long enough to moisten the stuffing.
4 cups seasoned stuffing mix, 3/4 cup chicken broth
Lightly spray a 3 quart casserole dish with non stick cooking spray, and scoop half of the stuffing mix into it. Gently spread it out as evenly as possible.
Pour the sausage mixture out into the casserole dish, gently spreading out. Top evenly with the remaining stuffing.
Drizzle the melted butter evenly out over top of the casserole.
2 tbsp butter
Cover the casserole dish tightly with aluminum foil, and bake at 350 degrees for 15 minutes. Carefully remove the foil, and bake for an additional 20 minutes- until the casserole is bubbly and the stuffing topping is golden brown.

Notes

Use any kind of sausage you and your family like. We enjoy mixing it up, and I prefer using a hot sausage because it pairs well with the creamy sauce and mild veggies.
Make sure you are using seasoned stuffing mix, not plain bread cubes or an unflavored dry bread base.
Don't skip draining the sausage or the casserole will feel very greasy.
Out of zucchini? Yellow squash makes a great substitute. Prepare it the same way, and use as instructed.
If salt is an issue, be sure to use garlic powder and swap the chicken broth for a low or no sodium version.
Want to make the meal stretch farther or make it more hearty? Serve it overtop of alongside your favorite cooked pasta, steamed white rice, or mashed potatoes!

Nutrition