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.