Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.
8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot turkey Italian sausage (about 2 links)
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 (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
How to Make It
Preheat oven to 350°.
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.
Remove casing from sausage. 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 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 a 2-quart casserole coated with cooking spray.
Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
A wonderful dish, perfect for using up all the squash in my garden! I used 8 oz sausage as it was a main dish, sharp cheddar and monetary jack for the provolone, and panko for the breadcrumbs. I would add less panko next time, especially on the top- but maybe it was because I baked it in a large square dish instead of a casserole dish. Also the panko on top did not get browned and crunchy even though the dish was near the top of the oven so I broiled it for a few minutes. Everyone loved it though!
I steamed the squash (less water retention) and added sauteed jalapenos and mushrooms. I've made this w/o the meat or with vegetarian sausage crumbles and it's still good. Served with Canadian bacon, roasted potatoes, and spinach salad.
The taste was good; however, I don't know what happened with my squash. I cooked it as directed (in the microwave and then in the casserole) and the skin was grossly crunchy/waxy. It was completely inedible. Short of skinning the squash prior to slicing it, I don't know how to solve this issue.
The sauce was good and it tasted good if you were willing to pick out the squash and nibble around the skin...
I was a bit skeptical of this recipe but was pleasantly surprised by the end result. I must admit that I halved the recipe but used all 6 ounces of the turkey sausage making it a hearty main dish. Also substituted panko for the fresh bread crumbs as others suggested. I was most impressed with the yellow squash which maintained its crisp tender integrity despite being nuked and then baked. Looking forward to making it again for family and friends.
I served this dish for a change of pace on Thanksgiving....It was a huge hit. I have had several requests to make it again for our family Christmas dinner. I have a feeling I have started a new holiday tradition.
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