Zucchini Sausage Casserole

Recipe by Faux Chef Lael
READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    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
  • 2
    cups cheddar cheese, shredded (optional)
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DIRECTIONS

  • Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
  • 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.
  • Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
  • To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
  • 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.
  • You may make this ahead and freeze, or freeze in portions after it is already baked.
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