Sausage Stuffed Casserole

Bake at 350 degrees for 30 minutes

1 lb breakfast sausage
4 medium zucchinis peeled and diced
3/4 Cup shredded carrots
1/2 Cup chopped onion
6 Tbsp butter (divided in 1/2)
1 1/2 Cups herb stuffing
1 Cup sour cream
1 can cream of onion soup

Brown the sausage, drain and set aside. In a separate pan cook the zucchini in water till tender and then drain, really well. Add the zucchini to the sausage pan and set aside. Saute the carrots and onion in 3 Tbsp of butter. Cook until tender and set aside.

To the sausage mixture, add the stuffing, sour cream and soup and stir all together. Gently fold in the vegetable mix. Spray an 8x 8 cooking dish with a PAM type spray. Spoon your mixture into an 8×8 cooking dish. Melt 3 Tbsp of butter and pour it over the top and bake at 350 degrees for 30 minutes.

I am going to make this recipe this week but use one of my other colorful squash.

This is a super zummy recipe. Serve it up with a warm loaf of homemade bread.

60 Minute Rolls

Bake at 400 degrees for 10 minutes

2 pkg of fast rising yeast
3 Tbsp sugar
1 tsp salt
1/2 Cup powdered milk
2 1/2 Tbsp butter
1 1/2 Cups Hot tap water
4 Cups flour

Mix together the 1st 4 ingredients together with 1 cup of flour. Add in the butter and hot water. Then you will add in the 3 cups of flour and mix it well. Let it rise for 15 minutes, add a little flour and knead until it is not sticky. Place the rolls on a buttered pan and let them rise for 15-30 minutes then bake. Once done butter the tops of the rolls while they are still hot.