Sausage + Squash Casserole
Source of Recipe
from rdj
Sausage + Squash Casserole
8 cups sliced yellow squash (about 2 pounds)
1 Tablespoon water
6 ounces hot turkey Italian sausage,
...(about 2 links) - casings removed
1/2 cup chopped onion
2 garlic cloves, minced
2, 1 ounce slices day-old white bread
1/2 cup fat free sour cream
1/3 cup diced provolone cheese (1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1, 10 3/4 ounce can condensed reduced-fat,
...reduced-sodium cream of mushroom soup, undiluted
cooking spray
Heat oven to 350 degrees F.
Coat a 2 quart casserole with cooking spray.
Combine squash and water in a large microwave-safe bowl.
Cover with plastic wrap; vent.
Microwave at HIGH 6 minutes or until tender. Drain well.
Cook sausage, onion, and garlic in a large nonstick skillet
over medium/high heat until browned, stirring to crumble.
Drain.
Place the bread in a blender/food processor, and pulse
10 times or until coarse crumbs form to measure 1 cup.
Combine the squash, sausage mixture, 1/2 cup breadcrumbs,
sour cream, cheese, salt, pepper, and soup.
Spoon squash mixture in casserole.
Top with remaining 1/2 cup breadcrumbs.
Spray breadcrumbs with cooking spray.
Bake for 30 minutes.
Makes 12 servings.
CALORIES 85 (31% from fat); FAT 2.9g (sat 1.2g,mono 0.5g,poly 0.6g);
IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 91mg; CARBOHYDRATE 10.3g; SODIUM
279mg; PROTEIN 4.8g; FIBER 1.8g
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