Sausage Squash Casserole (Tim the Younger’s Version)

(Granny said that while my father was in college, he would call and ask her to make her version anytime he would be coming home. I also love this recipe, but I’ve made a few tweaks to suit my family’s tastes. Still all the love to Granny for giving me a framework to start from.)

  • 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.

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