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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

SQUASH-SAUSAGE CASSEROLE WITH PECANS Recipe

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This recipe for SQUASH-SAUSAGE CASSEROLE WITH PECANS is from The Kuhn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs yellow squash, sliced ½ inch thick
4 T butter
2 medium onions, sliced
2 cloves garlic, chopped
1 c milk or heavy cream, heated
1 c fresh bread crumbs
1 lb cooked, crumbled, drained bulk country sausage ( I used Ekrich Polska Kielbasa, skinned and diced, and got good results)
5 eggs lightly beaten
1 c chopped pecans
1-1/2 c grated sharp cheddar cheese
Salt
Freshly ground pepper

TOPPING

4 TBSP butter
½ cup fresh bread crumbs
½ cup chopped pecans
Directions:
Directions:
Boil squash ½ hour, drain, mash in same pan. Saute onions and garlic in butter.
Add to squash: heated milk, bread crumbs, sausage, eggs, grated cheddar cheese, pecan pieces, salt, pepper and sauteed onions and garlic.
Pour into buttered 7 X 11 inch casserole dish. Level out. Spread topping evenly over top. Bake at 350 degrees for 30 to 35 minutes.

TOPPING:
Melt butter in saucepan, stir in bread crumbs and pecans.
Personal Notes:
Personal Notes:
From New Southern Cooking with Nathalie Dupree
I have made this several times. It's delicious

 

 

 

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