Zucchini-Sausage Casserole

I am seriously digging this One Pan Recipes magazine I picked up the other day at Publix. I've informed the BF that we might be eating casseroles for the next 2 months. Lucky for us both, he's a big fan of that idea. Last night I decided to tackle this Zucchini Sausage Casserole for 2 reasons, 1) the picture in the magazine looked so yummy, and 2) it had only a few ingredients, all of which I had on hand. Please note that when I pulled mine out of the oven, it didn't look anything like the picture in the magazine but it still tasted great! :)

Zucchini-Sausage Casserole

1 lb ground sausage
3-4 medium zucchini
1 medium onion
1 can cream of chicken soup
8 oz sour cream
4 cups stuffing mix
1/3 cup butter, melted
Salt and Pepper

First things first, I used 1.5 lbs of sausage because it came from Striplings and is amazing and therefore I needed to use more of it. Also, the original recipe didn't call for onion, but I added it in along with some sliced mushrooms. You could easily leave it out if you don't want it.

Preheat your oven to 350. Lightly spray a 3 quart baking dish with cooking spray.
In a large skillet, brown sausage over medium-high heat. While sausage is cooking, cut zucchini in half long ways and then slice into 1/4 inch slices. Peel onion, cut in half, then slice in 1/4 inch slices as well. When sausage is done, drain and return to pan. Add in zucchini and onion. Salt and pepper to taste.
In a separate bowl, mix sour cream and soup. Set aside. In a large bowl, combine stuffing mix and butter.
When zucchini starts to get a little soft (maybe 7-10 mins cooking time), add in sour cream/soup mixture. Stir well. Spread half of stuffing mixture in bottom of casserole dish. Add all of the zucchini/sausage mixture on top of that. Put other half of stuffing mix on top. Bake at 350 for 30 minutes.

Ok, here are a few more notes. I used the Pepperidge Farm Stuffing mix that is cubed and I'm thinking that is why my casserole did not look like the picture. I'm thinking it was because it was cubed. I think next time I make it, I will either use the Pepperidge Farm that isn't cubed or use Stove Top mix. Whatever you use though will work!

I served this up with some more veggies and rolls. (Yeah, we carbed it up) This could definitely be a stand alone dish and it would be great to take to a potluck dinner. Hope you guys enjoy!

Mexican Biscuit Casserole

This post should just be titled AMAZING, because that is what this casserole was. The BF and I made our weekly trip to Publix yesterday and while waiting on the oldest cashier in the world to check us out, I picked up this magazine titled One-Pan Recipes.  After a quick perusal, I decided I'd get it. $9.99 is a lot more than I would normally spend on such an indulgence, but it might be the best money I've spent! This bad boy is full of super easy casseroles, much more than your normal chicken and rice type casseroles. And I was surprised to see that most of the dishes included ingredients that we ate on a regular basis. So without further ado, here is my first attempt into one pan recipes.

Mexican Biscuit Casserole

1.5 lbs ground beef (I used turkey)
1 can black beans, drained
1 can corn, drained
1 can Rotel, drained
1 pack taco seasoning
1 onion, chopped
1 bell pepper, chopped
1 pack mushrooms, sliced
3 cups shredded cheese
1 can Grands Biscuits (the one with 8 big biscuits)

Preheat oven to 350 degrees. In a large saute pan, brown the ground beef. When beef is done, drain off grease. Put back in pan and add onions, peppers, and mushrooms. Let saute until onions are soft. Add in packet of taco seasoning, stirring well. Add in corn, black beans, and Rotel. Mix well. Bring to boil, stirring occasionally.
Pour meat and bean mixture into a 13x9 casserole. Sprinkle 2 cups of the cheese on top. Place biscuits on top of cheese, about an inch apart. Bake for 15 minutes, or until biscuits are almost done. Pull out of oven and sprinkle remaining cheese on top of biscuits. Let bake another 5-10 minutes until biscuits are done.

Of course, you guys know that this recipe is the one with my tweaks in it. The original recipe didn't call for the mushrooms, onions, or peppers, nor did it call for the Rotel. I decided to add those in just to make it more well-rounded. This was so easy and so so good! It took maybe 20 minutes to get it all put together and in the oven and then another 20-25 minutes in the oven. Quick and easy! Hope you guys enjoy!