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Print this Recipe    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.

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