Zucchini-Sausage Casserole | Midwest Living

Zucchini-Sausage Casserole

Zucchini-Sausage Casserole

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  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Bake 35 mins

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This homey casserole takes only 25 minutes of prep, making it a perfect pick for a weeknight dinner.


  • Nonstick cooking spray
  • 12 ounces uncooked turkey sausage
  • 4 medium zucchini (2 pounds total)
  • 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8 - ounce carton light sour cream
  • 4 cups herb-seasoned stuffing mix
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with cooking spray; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
  2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. Cover and cook over medium heat for 2 minutes; remove from heat. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and broth to moisten.
  3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Drizzle with butter. Bake, covered for 15 minutes. Uncover and bake for 20 minutes more or until heated through and top is golden.

Nutrition Facts

(Zucchini-Sausage Casserole)

Servings Per Recipe 8, Potassium (mg) 711, Fat, total (g) 11, chol. (mg) 51, sat. fat (g) 5, fiber (g) 3, sugar (g) 6, pro. (g) 15, calcium (mg) 95, cal. (kcal) 289, vit. A (IU) 594, iron (mg) 2, carb. (g) 32, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 33, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 868, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4

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