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Sausage Squash Pecan Casserole

2 lb. yellow squash,    

1 lb. cooked, crumbled, sliced 1/2-inch thick     bulk sausage

4 tablespoons butter    4 eggs, lightly beaten

2 med. onions, sliced  1-1/2 C. grated sharp

1 garlic clove, finely chopped    Cheddar

1 C. milk                     1 C. chopped pecans

1 C. bread crumbs       1 tablespoon salt

freshly ground pepper


4 tablespoons butter, melted   1/2 C. chopped pecans

1/2 C. bread crumbs


Preheat oven to 350 degrees.  Grease a 2 quart casserole

and set aside. Cook  squash  until  soft  enough  to mash. Drain squash and mash. Melt butter in pan, add the onion and garlic and cook until soft. Add this to the squash. Heat  milk in the same pan, stir in bread crumbs and add this mixture to the squash. Stir in sausage, eggs, cheese, pecans, salt and pepper and pour the combined mixture into buttered casserole.  For the topping, combine melted butter, additional bread crumbs, and pecans.  Sprinkle on top of squash mixture.  Bake for 30 min.  NOTE:  You may substitute zucchini for yellow squash.  Serves 4.

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