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Kay's Yellow Squash and Sausage Casserole

I think one of the things I enjoy most about summer is all the fresh vegetables, especially squash.  Here is a recipe I adapted from one I found online.  Just add a side salad and you have an awesome meal.




8 cups of thinly sliced yellow squash
1 pound loose meat Italian or mild sausage (both types make a wonderful dish)
1 medium onion, diced
1 medium green pepper, diced
2 Tablespoons parsley flakes
3/4 cup Italian bread crumbs
1/2 Tablespoon garlic powder
1/2 teaspoon pepper
1 cup shredded Pepper Jack cheese
1/2 cup shredded Parmesan cheese (not the green can kind)
3 eggs, beaten
1/3 cup shredded Mozzarella cheese for topping


Placed sliced squash in a pot and cover with lightly salted water.  Bring to a boil and boil 10-12 minutes.  While squash is boiling, preheat oven to 350 degrees.  Place sausage in a skillet and cook for 2 minutes.  When sausage begins to brown, add onions, bell pepper and parsley.  Continue to cook until sausage is fully cooked. Drain excess grease.  Drain squash.  In a large bowl, combine squash, garlic powder, pepper, bread crumbs, and pepper jack and Parmesan cheeses.  Mix well.  Fold in beaten eggs.   Spray a 9 x 13 casserole dish with cooking spray and pour mixture in dish.  Bake for 30 minutes.  Remove from oven and top with the mozzarella cheese and bake 10 more minutes.


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