| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Tasteofhome | 8 | servings | |
INGREDIENTS
| 4 | c | Summer squash; cubed |
| _; (yellow, zucchini, | ||
| ; pattypan and/or, | ||
| ; sunburst) | ||
| 1 | lb | Bulk pork sausage; cooked and drained |
| 1 | c | Dry bread crumbs |
| 1/4 | c | Chopped green pepper |
| 1/4 | c | Chopped onions |
| 1/2 | c | Grated parmesan cheese |
| 2 | Eggs; beaten | |
| 1/2 | c | Milk |
| 1/2 | ts | Salt |
INSTRUCTIONS
Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch baking dish. Bake , uncovered, at 325' for 30-35 minutes Yield: 6-8 servings NOTES : 'Can use any squash you have, served with a salad and hot rolls or homemade bread, it makes a meal my family enjoys __ June Mullins, Livonia, Missouri Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: Taste of Home magazine, 94/08-09 Converted by MM_Buster v2.0l.
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