Hooray, it’s casserole season!
This recipe calls for sausage. It’s nice to trade off using chicken and beef for sausage every once in a while. This casserole is so flavorful and, not-so-surprisingly, delicious. It is a great winter-time meal.
You don’t have to be a total zucchini lover to like this casserole. People that claim to not like zucchini – like this.
Here’s what you need:
1 lb sausage
2 medium zucchini
1 can cream of chicken soup
1 small container of sour cream (8oz)
1 box of chicken-flavor stuffing mix (6oz)
1/2 cup butter (melted)
1. Preheat oven for 350 degrees.
2. Spray rectangular baking dish (9x13x2) with nonstick cooking spray.
3. Peel skin off of the zucchinis using a peeler. Cut them into quarters lengthwise, then cut each quarter crosswise. You can leave the outer skin on if you would prefer.
4. In a 12-inch skillet, cook up your sausage until browned.
5. Drain/strain the grease, then return it to the skillet. Add the zucchini.
6. Add the sour cream and cream of chicken soup. ***I actually use not quite the whole containers of both.
7. Stir with a large spoon until well combined.
8. Melt 1/2 cup of butter in a microwave-safe mixing bowl.
9. Add box of stuffing into the melted butter and stir.
10. Spoon half of the stuffing mixture into the baking dish.
11. Spread sausage mixture over stuffing.
12. Spread remaining stuffing mixture evenly over top.
13. Bake at 350 degrees for 40-45 minutes.
I serve this casserole with cooked carrots and sliced, fresh apples on the side.