Tuesday, August 18, 2009

Summer Squash Casserole

Okay, this recipe was just too delicious not to post! I got a similar version of the recipe from a friend off another blog, and when I asked my husband what he thought he said it was missing meat! So, I added a roll of Jimmy Dean reduced fat pork sausage that I had in the fridge and tadaa....we had a wonderful dinner casserole and a great way to use up all the yellow squash in my garden. But if you'd like a vegetarian dish, or just a little healthier version of the recipe below, just take out the meat! Enjoy!

12 oz. reduced fat pork sausage
2 lb summer squash, sliced thin
2 tbsp butter
1/2 cup reduced fat sour cream
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/4 tsp paprika
2 egg yolks, lightly beaten
2 tbsp chives, chopped
2 tbsp butter
1/4 cup bread crumbs
1/4 cup grated Parmesan

1. Preheat the oven to 350. Put all the squash in a microwaveable bowl, add a tbsp or two of water, cover with plastic wrap and microwave two to three minutes until tender. Cook the sausage thoroughly, breaking into small pieces as it browns.

2. In a saucepan, melt 2 tbsp butter, sour cream, cheese, salt and paprika until smooth. A tbsp at a time, whisk the cheese sauce into the eggs so that they become tempered and don't cook upon contact. Mix together the sausage and squash and pour into a 9x13 casserole dish. Cover with cheese sauce.

3. Mix the topping ingredients (the chives, 2 tbsp melted butter, bread crumbs, and Parmesan). Spread evenly over the squash. Bake for 25-30 minutes or until hot and bubbly.

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