This is the BEST squash casserole I have EVER had. The addition of the pork sausage was brilliant and I added a little extra cheese – absolutely delicious!
SUMMER SQUASH SPECIAL
1 pound pork sausage
1 clove garlic, minced
4 cups yellow squash, sliced and boiled
2 eggs, beaten
1/2 cup seasoned breadcrumbs (optional)
1 cup grated parmesan cheese
1 cup grated sharp cheddar cheese
1/2 cup cream
1/2 teaspoon dried oregano
1 tablespoon fresh chives, chopped
Heat oven to 325F. In a large skillet, brown sausage and garlic. Drain. Add cooked squash, eggs, breadcrumbs (if using), parmesan, cheddar, cream, oregano and chives. Spoon mixture into a buttered 9 by 13 inch casserole dish and bake for 20 to 25 minutes.
Recipe adapted from The Arkansas Democrat Gazette, August 2014