Sausage and Zucchini Squash Casserole

       
shared by Cris Watson










Makes a 9 x 13 casserole

Ingredients:

1/2 cup of uncooked rice (or 1 1/2 cups cooked rice - SEE NOTE BELOW)
1 lb. Pork sausage (hot, mild, or Italian)
1 tbsp canola oil
3 small or 2 medium zucchini
1 medium onion
1 can diced tomatoes with the juice
1 tesp mustard
½ tesp garlic salt (if using garlic power, add ½ tesp of salt to the dish)
½ tesp oregano
1/4 test pepper
1 cup shredded mild or sharp cheddar cheese
OPTIONAL:  1 stack of Ritz crackers crushed into pieces


Directions:

1. Break up sausage into pieces and cook until done.  Set aside to drain.

2. Slice 1 zucchini into thin slices (these will be placed on the top of the casserole).

3. Cut the other zucchinis into bite size pieces.

4. Chop the onion into small pieces.

5. Heat canola oil and saute the onion and chopped zucchini.  Add in cooked sausage, canned tomatoes, and spices.  Mix well.

6. NOTE: if you are using UNCOOKED rice, add in all of the juice from the tomatoes and 1 cup more water.  The rice will absorb the liquid as it cooks.  HOWEVER, if you are using COOKED rice, do NOT add the extra water.

7. Put the rice on the bottom of the ungreased casserole dish.

8. Put the cooked meat and vegetables evenly over the rice.

9. Evenly place the thin sliced zucchini over the top of the casserole.

10. Cover and cook in a 350 degree oven for 20 minutes.

11. OPTIONAL:  Uncover and evenly spread the crushed Ritz crackers over the top of the casserole. 

12. Cover and bake 10 more minutes.  (Total cook time covered should be about 30 minutes to get the sliced zucchini cooked)

13. Remove the covering and evenly spread the grated cheese over the top of the casserole.

14. Place under the broiler for a couple of minutes to melt the cheese.

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