This patty pan squash casserole recipe was inspired by my sister-in-law's mother's recipe. She lives on a farm and they make their own sausage and grow their own vegetables. It can be changed up very easily.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Peel squash and cut into 1-inch cubes.

  • Heat olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until onion is translucent and sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Stir in rice; saute until rice is lightly browned, 2 to 3 minutes. Transfer to a Dutch oven, add tomatoes and water, and season with salt and pepper.

  • Bake, covered, until bubbly and rice is cooked through, about 1 hour.

Cook's Note:

You can use spicy or mild sausage or hamburger instead of sausage, or leave meat out altogether for a vegetarian or side dish. You can use zucchini, yellow, or patty pan squash, home grown tomatoes, wild rice, brown rice, or bulgur and different spices and herbs such as oregano, basil, thyme, sage, etc., to suit your family's tastes.

Nutrition Facts

187 calories; protein 7.2g; carbohydrates 16.8g; fat 9.4g; cholesterol 21.6mg; sodium 488mg. Full Nutrition
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