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

Directions:

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.