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    You are in: Home / Recipes / Zucchini Sausage Casserole Recipe
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    Zucchini Sausage Casserole

    Zucchini Sausage Casserole. Photo by Chef #220151

    1/2 Photos of Zucchini Sausage Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Faux Chef Lael's Note:

    This was a real hit with my family! This recipe will make a large pan of casserole, so you may want to cut it in half. It's a great, savory meal all by itself, but it would also make a nice side dish for the holidays or be perfect for a pot luck. I made it in the middle of the winter for a cozy dinner side, and used up some shredded zucchini that I had frozen from the garden. To make it a little healthier, try substituting low-fat or fat-free ingredients.

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    Units: US | Metric

    • 8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
    • 8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
    • 1/2 cup butter
    • 10 ounces carrots, shredded (appprox 2 cups)
    • 2 medium onions, chopped
    • 12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
    • 1 (10 3/4 ounce) can condensed cream of chicken soup
    • 1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
    • 2 cups sour cream
    • 2 cups cheddar cheese, shredded (optional)


    1. 1
      Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
    2. 2
      Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
    3. 3
      Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
    4. 4
      To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
    5. 5
      Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
    6. 6
      You may make this ahead and freeze, or freeze in portions after it is already baked.

    Ratings & Reviews:

    • on February 27, 2012


      This was delicious:) But beware it is a very extra extra large pan. I did how every, put the cheese in mine. I also used my zucchini that was from my garden and only put 5 link of sweet Italian sausage because that was in a package. Thank you for sharing Chef # 220151

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Sausage Casserole

    Serving Size: 1 (326 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 492.4
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 14.6 g
    Cholesterol 71.2 mg
    Sodium 1435.7 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 3.2 g
    Sugars 9.8 g
    Protein 18.5 g

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