Sausage Casserole with Hidden Stuffing!
The secret's in the stuffing -- herb-seasoned stuffing mix adds oomph to this easy sausage casserole. Your family will love this new dinner recipe!
This recipe for zucchini sausage casserole is a quick casserole to whip together, and is perfect if you're a fan of sausage stuffing. It's also stuffed with zucchini to use up leftover vegetables. Start by pre-heating your oven to 350 degrees. Lightly grease a 3-quart baking dish with non-stick cooking spray and set it aside. Place 12 ounces of bulk pork sausage in a 12-inch skillet over medium heat, and cook it until it's brown. Drain off any excess fat. Now, add four medium zucchinis that you've had lengthwise, and then sliced into quarter-inch pieces. Stir them with the sausage. Cover and cook over medium heat for two minutes, then turn off the heat. To a 10-3/4 ounce can of reduced fat and reduced sodium condensed cream of chicken soup, add an 8-ounce carton of light sour cream. Stir them together. Pour it over the sausage and zucchini, and combine everything together. Place four cups of chicken flavor stuffing mix into a large bowl, and add a half cup of reduced sodium chicken broth. Toss the stuffing mix until it's moistened. Transfer half of it to the prepared baking dish. Next, spread the zucchini and sausage mixture over the stuffing. Then, top it with the remaining stuffing mixture. Drizzle the top with two tablespoons of melted butter. Cover the dish. Bake it for 15 minutes. Uncover the casserole and bake it for 20 minutes more, or until the stuffing mixture is hot and the top is golden. Zucchini sausage casserole makes an excellent side dish, or you can serve it as a main course with a light salad. And it's so easy. All you need is a few delicious ingredients.
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