Golden Squash and Sausage Casserole

Name: Golden Squash and Sausage Casserole
Yield: 4 - 6 servings
Ingredients: 2 cups (500 mL) diced squash; 1 tbsp (15 mL) butter; 1 onion sliced; 2 cooked spicy sausages halved and sliced; 1 red bell pepper thinly sliced; 12 eggs beaten; 1/2 cup (125 mL) 2 % evaporated milk; 1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper

This is the Golden Squash and Sausage Casserole recipe.

Prep: 10 min - 15 min
Cooking: 40 min - 45 min

Yields 4 - 6 servings

Ingredients

2 cups (500 mL) diced squash
1 tbsp (15 mL) butter
1 onion sliced
2 cooked spicy sausages halved and sliced
1 red bell pepper thinly sliced
12 eggs beaten
1/2 cup (125 mL) 2 % evaporated milk
1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

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Preparation

Place squash in a saucepan with cold, salted water. Bring to a boil and simmer for 5 minutes. Drain well. Preheat oven to 350 °F (180 °C).

Melt butter in a skillet over medium heat. Add onion and cook, stirring often, for 5 minutes. Increase heat to medium-high and add squash. Cook, turning occasionally, until golden brown. Remove squash mixture from skillet; add sausage and red pepper to skillet and sauté until browned. Drain on paper towel and add to squash mixture.

Butter a 9 x 13-inch (23 x 33 cm) baking dish and spread evenly with sausages and vegetables. Whisk eggs with evaporated milk and lemon juice. Stir in salt and pepper. Pour evenly over sausages and vegetables. Bake for 30 minutes or until set.