Squash and Sausage Casserole

Mixed squash with Kelbasa sausage, cheese, and lots of veggies that's good for special diets, It's especially yummy when turkey Kelbasa is used; even when forced to change from standard north American diet to mostly vegetarian, which is what I've had to do of late for health reasons. It is extremely cost effective if you have your own garden, but not very expensive if you have to buy it all.


  • 1 large eggplant
  • 1 (10 inch) zucchini
  • 1 (10 inch) crook neck/yellow squash
  • 1 small Shitake mushroom
  • 3 inches of Kielbasa sausage, heated and chopped into very small pieces (or cook and crumble ground sausage)
  • 4 slices sharp cheese
  • 1-2 Tbsp. Worcestershire sauce
  • 2-3 Tbsp. Mrs. Dash Garlic and Herb
  • 3-4 Tbsp. virgin olive oil
  • 2 cups water


Use other squashes, or larger mushrooms as available. Cook pasta or rice and scoop over pasta or rice. Can be served with a chunk of sour dough.


Cut all squash and mushroom into smaller cubes. Put everything except cheese and sausage in casserole dish. Stir lightly, microwave for 17 minutes mountain time, less for sea level.

Remove from microwave. Add sausage cover everything with cheese, return to microwave and cook for 1:45 or until cheese has melted.

It is best hot, but pretty good cold, too.


Servings: 2 as a meal or 4 as a side dish
Prep Time: about 30-45 Minutes
Cooking Time: about 30-45 Minutes

Source: Threw it together last night. What I wanted was quick and easy variation of stuffed zucchini.

By Cornelia from OR

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