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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