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Zucchini-Sausage Casserole

25 mins to prepare • Serves 8

Meat

12 oz Turkey sausage

Produce

4 Zucchini, medium

Canned Goods

1/2 cup Chicken broth, reduced-sodium
1 10 3/4 ounce can Cream of chicken soup, reduced-fat and reduced-sodium condensed

Baking & Spices

4 cups Herb-seasoned stuffing mix

Oils & Vinegars

1 Cooking spray, Nonstick

Dairy

2 tbsp Butter
1 8 ounce carton Sour cream, light
  • Heather Blades

    For a quick and easy dinner, try our Zucchini-Sausage Casserole. Recipe: www.bhg.com/recipe/pork/zucchini-sausage-casserole/? - socsrc=bhgpin091812zucchinisausagecasserole : will try this with turkey sausage!

  • Davina Rivera

    Zucchini Sausage Casserole - Pork sausage, zucchini, canned soup, sour cream, and stuffing mix create a satisfying (and simple) casserole dinner.

  • Kimberly Scott

    Zucchini-Sausage Casserole Recipe - This is so tasty. Ignore the directions. Brown the Sausage and prepare a box or two of Stovetop stuffing as directed on package. Mix the soup and sour cream. Chop up the zucchini in nice bite-size pieces. Throw the Zucchini, sausage, and soup mixture into baking pan and stir well. Spoon the stove top evenly over the top. Bake uncovered 15-30 min or until zucchini reaches desired tenderness and edges bubble. Broth and butter are not needed in my version.

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Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.