Sausage and squash casserole

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 pound turkey breakfast sausage

2 pounds squash

1 large onion, diced

1 pan Jiffy mix cornbread, prepared according to package directions

1/2 cup light sour cream

4 ounces neufchatel cheese, softened

2/3 cup reduced fat fiesta blend cheese


  • Cook the cornbread according to package directions. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
  • Dice the onion. Brown the sausage and onion over medium high heat. Crumble up the cornbread in a large bowl.
  • Once the sausage is browned, dump the sausage and onions in with the cornbread. Stir.
  • Add the sour cream and cream cheese and stir until well combined.
  • Drain the squash well. Add to the bowl. Stir until well combined.
  • Preheat the oven to 350 degrees. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
  • Top with the cheese. Bake for 20-30 minutes or until cheese starts to brown.


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