Cooking is a priority of mine. I’m usually out and about during the day so I eat out often so dinner time at my house is always the opposite. I almost always cook an all organic meal from scratch. It’s all about balance, right? I have a few dishes that I make often but I love finding recipes online and making them my own. Since it gets so darn hot here in Texas, I don’t always like to cook heavy meals. I’ve fallen in love with a Garden Veggie Summer Casserole that is super easy to make and it contains ingredients that you probably already have you in your kitchen or they are easily accessible.
Now let’s get to cooking!
Garden Veggie Summer Casserole Recipe
INGREDIENTS
- 2-3 Medium to Small Zucchini Squash, Sliced
- 1 lb Ground Pork Sausage
- 1 Package Stove Top Stuffing
- 8 oz Sliced Mushrooms
- 1 can Cream of Mushroom Soup
- 1 c. Sour Cream
- 1 small Onion, Diced
- 2 T. Butter, Melted
- 1/2 t. Garlic Powder
- 1/2 t. Black Pepper
- Salt to Taste
INSTRUCTIONS:
Brown sausage in a skillet and drain with slotted spoon, reserving renderings in skillet. Saute sliced zucchini, diced onions, and sliced mushrooms in sausage renderings until slightly tender.
Mix sauteed veggies, cooked sausage. 3/4 of stuffing, and remaining ingredients.
Place in casserole dish. Mix remaining 1/4 of stuffing with melted butter and sprinkle on top of casserole. Bake at 350 degrees Fahrenheit for 30 minutes.
Additional Information:
Yield = 8 Servings
Serving Size = 1/8th of Casserole
Prep Time = 30 Minutes
Cook Time = 30 Minutes
Cook Time = 30 Minutes
Per Serving Nutrition:
Calories = 395
Fat = 22 g
Cholesterol = 56 mg
Cholesterol = 56 mg
Sodium = 708 mg
Carbs = 22 g
Fiber = 2 g
Sugars = 3 g
Protein = 16 g
Weight Watcher’s Smart Points = 13
Weight Watcher’s Points Plus = 9
Weight Watcher’s Points = 9
Everybody in your household will love this recipe. It’s simple to make and very filling. Your kids will be asking or seconds!
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