Recipe By : Taste of Home Magazine, Aug/Sep, 1994
Serving Size : 8 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Summer squash -- cubed
1 lb Bulk pork sausage -- cooked,
- drained
1 c Dry bread crumbs
1/4 c Green pepper -- chopped
1/4 c Onions -- chopped
1/2 c Parmesan cheese -- grated
2 Eggs -- beaten
1/2 c Milk
1/2 ts Salt
Place squash and a small amount of water in a large saucepan; cover
and cook for 8 to 10 minutes or until tender. Drain. Add all
remaining ingredients; mix well. Transfer to a greased 11x7x2" baking
dish. Bake, uncovered, at 325°F for 30 to 35 minutes.
Yield: 8 Servings
"Can use any squash you have, served with a salad and hot rolls or
homemade bread, it makes a meal my family enjoys" June Mullins
