We had a massive abundance of zucchini and yellow squash this year! In truth, I’m questioning my sanity in planting FIVE (yes…5) summer squash plants. We’re near the end of our summer and I’m relishing the slowing harvest before our long winter months.
If you’re like me, and you are over all the sweet treat uses for prolific zucchini….zucchini bread, muffins, brownies, I have a gem for you today.
This casserole is the perfect early fall treat. Since the casserole has dressing and sausage, it is excellent as a side for Thanksgiving. Still, we are loving it right now. I like to heat up a small serving of the leftovers of this casserole with some scrambled eggs for breakfast. Delish!!
In fact, I just brought this casserole to a brunch with friends and it was a massive hit!
NOTE: You’ll see that the recipe calls for cream of mushroom soup or prepared mushroom soup cubes. Nearly 10 years ago, I came across Gwen’s Nest’s concentrated mushroom soup cubes. I have faithfully used these soup cubes since and I always keep a batch in my freezer. Gwen’s cubes are far superior to the canned cream of mushroom soup available in the store. However, if you are in a pinch, the canned version works as well.
To see how easily these concentrated cubes are to make for recipes, I have this short video.