Friday, August 5, 2011

Zucchini Casserole - From Issue #23

Is your garden overflowing with zucchini?  Do your neighbors keep leaving zucchini on your door?
3-4 small zucchini grated (about 4 cups)
8 oz. ground pork or turkey sausage
2 cups prepared hash brown potatoes
3/4 cup heavy whipping cream
1 cup Parmesan cheese
4 tbs. butter, divided
1 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees.
Cook sausage in a skillet until done and set aside.
Shred zucchini, and potatoes (if you do not buy prepared hash brown potatoes).
In the same skillet, melt 2 tbs. of butter and saute hash browns and zucchini until zucchini is soft.  Add sausage back into skillet and pour cream over the top.  Mix in salt, pepper, and Parmesan cheese and mix well.
Scrape mixture into a greased casserole dish.  Mix bread crumbs with remaining 2 tbs. of butter (melted) and sprinkle over the top of the casserole.   Bake for 30 minutes.

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