Venison Sausage/Squash Casserole

Ridgerunner

Ten Pointer
3 lbs. Yeloow summer squash
2 large onions
1 lb. venison sausage
1 can cream of celery soup
1 can cream of mushroom soup
1 8 oz. package of Pepperridge Farms bread crumbs
1 8 oz. package shredded cheese ( I use the 5 cheese Mexican)

Slice suash and onions into thin (about 1/4 inch) slices into a large pot and cover with water. Cook with lid on pot on med. high heat until, both squash and onions are tender. (About 30-40 minutes) Drain off excess liquid, but save enough to add back to bottom of baking dish later.

Brown the venison sausage in a skillet and drain off any grease. Add to the squash and onions. Combine the bread crumbs, soups, and cheese in a oiled/sprayed/greased baking dish (4 qt. or larger). Add the reserved liquid if needed. Bake at 350 degrees for 30 minutes. Makes 6-8 servings.
 
Top