Pork and Zucchini Casserole

This is a terrific zucchini stuffing casserole. Everyone we make it for just loves it! It uses yellow squash in addition to the zucchini, and has yummy sausage and stuffing in it too. It's a good, hearty meal that's really easy to prepare.

Notes

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Cooking MethodCasserole

Ingredients

1 pound bulk pork sausage
1 cup dressing mix
3 cups zucchini and/or yellow squash, cut into cubes
1 medium onion, cut in strips
1 can Campbell's condensed tomato soup
1/2 cup fresh grated Parmesan cheese

Instructions

Preheat oven to 375F degrees.
In a large skillet, brown the sausage.
Prepare the dressing per package directions, and add browned sausage to it, leaving the sausage fat in the skillet.
Sauté the onions in the pan with the sausage fat for about 3 minutes.
Add the zucchini and yellow squash and sauté together until lightly browned.
Put the zucchini and onions into a 9x13-inch casserole dish.
Mix the soup with 1 cup water, then pour over the zucchini mixture so that it is almost covered with soup.
Put the stuffing and sausage mix on top of the zucchini.
Sprinkle fresh Parmesan on top.
Cover the casserole and cook at 375F degrees for 20 minutes.