Ingredients for Mama Kat's Squash Casserole
- Yellow Squash
- Breakfast Sausage
- 1 medium onion
- 1 cup sour cream
- Monterey Jack Cheese
- Velveeta Cheese
- Cheddar Cheese
- 1/2 cup butter (divided; 1/2 cup for melting, 2 tbsp for topping)
- Egg
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- Ritz Cracker
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How to Make Mama Kat's Squash Casserole
- Brown 1 lb Italian sausage, breaking it up with a spoon, until cooked through. Drain off excess grease and set aside.
- Peel and cube 3 lbs butternut squash. Chop 1 medium onion.
- Lightly butter a 9x13 inch baking dish and set aside.
- In a large bowl, melt 1/2 cup butter. Stir in 1 cup sour cream, 1 cup shredded cheddar cheese, and 1/2 cup shredded Monterey Jack cheese.
- Add 1 teaspoon black pepper and 1/2 teaspoon paprika. Adjust to taste.
- Add the cooked sausage, cubed squash, and chopped onion to the cheese mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish. Top with 1 1/2 cups crushed buttery crackers and dot with 2 tablespoons of butter.
- Bake uncovered at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
114g
Carbs
3g
