Sausage Squash Casserole (Tim the Younger’s Version)

  • 1 (or 2) lbs Tennessee Pride Hot Country Sausage, browned and drained
  • 2 tablespoons garlic, minced
  • 8 oz shredded Colby Jack or Cheddar
  • 2 (qty) 12 oz cans evaporated milk
  • 2 tablespoons dried chives
  • 1 teaspoon salt
  • 8 medium yellow squash, cut in chunks, sauteed in butter or oil, drained
  • 4 large eggs
  • 1 to 2 cups grated Parmesan


  1. Mix all ingredients except eggs and evaporated milk.
  2. Beat eggs and milk; fold into mixture.
  3. Pour into sprayed or greased 9×13-inch (or bigger) dish.
  4. Top with Parmesan cheese. (I try to get a nice, fairly complete layer of parm.)
  5. Bake at 400 F for 20 min, then reduce to 350 F for 25 minutes or until parmesan begins to brown and bubble.

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