Becky Luigart-Stayner; Lydia DeGaris-Pursell
12 servings (serving size: 2/3 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Step 4

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.

Step 5

Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.

Ratings & Reviews

JuliannK's Review

August 25, 2010
Outstanding! This was easy and good - I just used one large pork sausage that I had in my fridge... Delicious!! I'll put it this way - it tastes guilty...

goldie178's Review

December 22, 2009
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.

EllenDeller's Review

November 08, 2011
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.

sukeedog's Review

October 11, 2014

user's Review

July 18, 2010
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.

JessieSalem0423's Review

May 11, 2011
Upped the sausage to 5 links and used panko on the top. It turned out great an made an excellent main dish.

GayleR's Review

July 17, 2011
We didn't care for this casserole, but perhaps in part because of substitutions. I omitted the garlic and used sweet sausage (all my grocer had) and mozzarella.

Renee5732's Review

August 12, 2014
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!

AshleyEvans's Review

September 09, 2011
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...