Pretty sure anyone who knows me even a little by this point knows I’m a one-dish-meal-lover.
So with Trent and I working such crazy mismatched schedules, I instituted “Casserole Tuesday.” He works late Tuesday and Thursday nights, so I decided that on Tuesdays, I’d make casserole that would serve as lunch the next day and the next…
Recently, I tried this one: Zucchini Sausage Casserole. I went to he Farmer’s Market, where one of the local farms always has sausage (and a variety of other meats), and I remembered this recipe whilst there. This recipe calls for turkey sausage, but really? Who are we kidding? Over here at Casa de Hulehan, we eat real meat! So I picked up some good local pork sausage, grabbed some (4) zucchini at another booth, and headed home to try this (modified) one out.
We really did like this. We ate it as a meal with a side salad. But I think it would make a cool side dish to take to a family gathering (look, out, family, I may be bringing this next time!).
Here’s what else I needed:
- 1 x 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of chicken soup
- 1 x 8 ounce cartonlight sour cream
- 4cups herb-seasoned stuffing mix
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons butter, melted
Here’s what I did: