Summer Squash Casserole with Sausage Thursday, June 8, 2017


4 to 5 cups thinly sliced zucchini or yellow squash (or a mixture of both)
1 lb country sausage, fried, crumbled and drained
8 oz grated cheddar cheese
1 can cream of celery soup
2 eggs
1 cup milk
½ cup baking mix (like Bisquick)


Spread squash evenly in a 9x13” baking dish which has been sprayed with a non-stick spray. Spread the sausage over the squash and the cheese over the sausage. Beat all remaining ingredients together thoroughly. Spread evenly over the top. Bake in a 350 deg oven about 45 minutes or until bubbly and brown.