Smoked Sausage And Squash Casserole Recipes

Steps:

• Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

Steps:

• 1. Wash veggies then cut into 1 1/2 - 2 inch cubes. Clean mushrooms with a damp paper towel, remove stem and slice. Slice sausage 1/4 to 1/2 inch thick. Throw everything into a large mixing bowl.
• 2. Add all the dry ingredients to bowl and toss. Now add the liquid and stir. Pour into 9x13 pan then cover with foil. (spray or oil pan, or line with foil first) For grill : 40 minutes @ 400(f) degrees, indirect heat... check and stir after 25 minutes... Oven : 1 hour @ 350(f) degrees Remove from oven/grill and remove foil. Stir, then allow to set for at least 5 minutes. Stir again before serving. (sauce will thicken some as it sets.)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
• Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
• Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

Steps:

• 1. Cook squash in a small amount of boiling water. Drain squash, then chop with a serrated hand held chopper, or mash with a fork. Meanwhile, brown turkey sausage in a skillet. Mix squash and turkey sausage together.
• 2. Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
• 3. Melt butter in small pan and add bread crumbs and remaining 1 oz. cheese. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can also substitute breakfast sausage for the Italian sausage if you prefer. If you are following Weight Watchers...this recipe is 7 points.

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

Steps:

• Cook squash in salted water until tender. Drain. Brown sausage and drain. Mix all ingredients using 1 cup cheese, saving the rest of the cheese for the topping. Pour into a 2 quart casserole dish. Bake at 350 degrees until brown and bubbly on top. Top with the remaining cheese. Allow to sit for about 15 minutes before serving.

Steps:

• In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, 1/2 cup cheddar cheese and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 3-qt. baking dish. Cover and bake at 375° until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheeses. Bake, uncovered, until cheese is melted, 3-5 minutes longer.

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.