Patty Pan Squash and Rice Casserole recipe

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Ingredients

2 patty pan squash
1 tablespoon olive oil
1 pound bulk pork sausage
1 medium onion, diced
1 cup uncooked white rice
40 ounces diced tomatoes with juice
1 cup water
salt and ground black pepper to taste

Nutrition Info

186.6 calories
carbohydrate: 16.8 g
cholesterol: 21.6 mg
fat: 9.4 g
fiber: 1.1 g
protein: 7.2 g
saturatedFat: 3 g
servingSize: -
sodium: 488 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Peel squash and cut into 1-inch cubes.

  3. Heat olive oil in a large skillet over medium heat. Add sausage and onion, cook and stir until onion is translucent and sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  4. Stir in rice, saute until rice is lightly browned, 2 to 3 minutes. Transfer to a Dutch oven, add tomatoes and water, and season with salt and pepper.

  5. Bake, covered, until bubbly and rice is cooked through, about 1 hour.

Recipe Yield

12 servings

Recipe Note

This patty pan squash casserole recipe was inspired by my sister-in-law's mother's recipe. She lives on a farm and they make their own sausage and grow their own vegetables. It can be changed up very easily.

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