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Garden Sausage Casserole

Servings: 6


1 pound bulk Italian sausage
1/4 cup flour, divided
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter
5 cups sliced zucchini (1/4 inch thick)
1 1/2 cups thinly sliced fresh mushrooms
2 cups cream-style cottage cheese
1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
2 eggs
1 cup (4 ounces) Wisconsin cheddar or colby cheese, shredded

Cooking Directions:

In large skillet, brown sausage and drain. Toss with 1 tablespoon of the flour and place in bottom of buttered 2 quart baking dish. Sauté onion and garlic in butter until almost tender. Add zucchini and mushrooms; sauté 2 to 3 additional minutes. Remove from heat, toss with remaining flour. Spoon half the mixture over meat.

In medium bowl, blend cottage cheese, parmesan, and eggs until well-blended. Pour over zucchini layer. Top with remaining zucchini mixture. Bake at 350°F for 30 to 35 minutes. Top with cheddar or colby and bake 5 minutes longer.

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