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PETITCHEF

Sausage and squash casserole


Ingredients

- 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

Preparation

Step 1

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).

Step 2

Dice the onion. Brown the sausage and onion over medium high heat. Crumble up the cornbread in a large bowl.

Step 3

Once the sausage is browned, dump the sausage and onions in with the cornbread. Stir.

Step 4

Add the sour cream and cream cheese and stir until well combined.

Step 5

Drain the squash well. Add to the bowl. Stir until well combined.

Step 6

Preheat the oven to 350 degrees. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.

Step 7

Top with the cheese. Bake for 20-30 minutes or until cheese starts to brown.

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