Casserole Recipes: Squash 24 by Recipe Cottage

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	Squash 24

		Yellow Squash Casserole Makes 12 servings. 8 cups sliced yellow squash (about 2 pounds) 1 tablespoon water 6 ounces hot Italian sausage (about 2 links) 1/2 cup chopped onion 2 garlic cloves, minced 2 (1-ounce) slices day-old white bread 1/2 cup sour cream 1/3 cup (1 1/2 ounces) diced provolone cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (10 3 /4-ounce) can condensed cream of mushroom soup butter or margarine Preheat oven to 350 degrees. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at high 6 minutes or until tender. Drain well. Remove casings from sausage. Cook sausage, onion and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper and soup. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Top with remaining 1/2 cup breadcrumbs. Dot breadcrumbs with butter or margarine. Bake at 350 degrees for 30 minutes.