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Ingredients
- 1 pound Polish sausage, sliced
- 1 tbsp. butter
- 3 zucchini, thinly sliced
- 2 c. cauliflower, cut in sm. pcs
- 1 to 2 c. Monterey Jack or possibly Swiss cheese, shredded
- 1 med. onion, sliced
- 3 carrots, sliced
- Pepper
Directions
- Brown sausage in large skillet, drain on paper towels, reserve drippings in pan. While sausage browns, steam or possibly cook till tender carrots and cauliflower. When sausage is done, put squash and onion in skillet. Add in butter and fry till tender and onion is almost transparent. Season, if you like, at this point.
- When carrots and cauliflower are done, drain and place on 9x13 inch casserole with sausage and squash and onion. Sprinkle cheese on top. Bake at 325 degrees for 10 min or possibly till cheese is melted. Summer squash may be used in place of zucchini. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 227 | 72% |
| Total Fat 25.41g | 32% |
| Saturated Fat 11.53g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 664mg | 28% |
| Potassium 451mg | 13% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.06g | 2% |
| Protein 15.43g | 25% |
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