25 Minute Cheesy Sausage And Butternut Squash Casserole Recipes

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BUTTERNUT AND SAUSAGE CASSEROLE



Butternut and Sausage Casserole image

A layered casserole with savory Italian sausage and sweet butternut squash. Goes together quickly and easily. My family really enjoys it.

Provided by Pasta-Bella

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium butternut squash
1 lb italian bulk sausage
1/2 cup heavy cream
1/2 cup parmesan cheese
1/2 cup wheat germ (optional)
1 teaspoon sage
salt
pepper
2 -4 tablespoons butter or 2 -4 tablespoons margarine

Steps:

  • Peel, halve, and cube butternut squash.
  • Saute with margarine, sage, salt and pepper until just soft. Add water as needed to prevent schorching.
  • Meanwhile, cook sausage until done. Drain.
  • Add cream, parmesan and wheat germ to sausage.
  • Spoon sausage into 2 quart casserole dish.
  • Top with squash.
  • Bake at 350 degrees for 20-25 minutes.
  • Top with additional parmesan before serving if desired.

Nutrition Facts : Calories 597.8, Fat 41.7, SaturatedFat 18.4, Cholesterol 149.9, Sodium 830.1, Carbohydrate 34.6, Fiber 5.8, Sugar 6.4, Protein 25.3

CHEESY BUTTERNUT SQUASH CASSEROLE



Cheesy Butternut Squash Casserole image

Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.

Provided by Samir and Anita

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) box Stove Top stuffing mix
1 large butternut squash (1 family size frozen squash if fresh is not available)
1 large onion (chopped)
1 (8 ounce) can cream of mushroom soup
1 chicken bouillon cube
16 ounces sour cream
2 cups cheddar cheese (Add according to taste)
4 ounces breadcrumbs (seasoned or unseasoned)
2 -3 tablespoons jalapenos (diced)

Steps:

  • Cut fresh squash into chunks.
  • Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
  • Preheat oven 350 degrees.
  • In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
  • Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
  • Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
  • Pour enough breadcrumbs to cover entire mixture.
  • Put in oven for 25 minutes. All cheese should be melted.
  • Enjoy!

Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8

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