Monday, July 02, 2012
Yellow squash and sausage casserole
1 lb breakfast sausage
8 oz sour cream
6-8 oz grated cheddar cheese
Preheat over to 350 and grease two 8x8 or one 9x13 pans. Salt the yellow squash and put it in a collander to drain. Saute the sausage until done, breaking it up. Remove from pan and saute the onion (my sausage was very low fat so I used olive oil) until golden. Beat the eggs in a bowl and beat in the sour cream. Mix in cooked sausage, cooked onions, 1/2 the cheese, and sliced raw squash. Distribute into pan(s), press down well, and top with remaining cheese. Bake for 30 minutes or until bubbling a little around the edges. Run under the broiler to brown if needed.