Summer Casserole

Ingredients

• 2 cups Summer squash (zucchini, yellow squash, etc)
• 3 Smoked sausages (½ lb of summer sausage is also an option)
• 3 cups cooked rice
• 2 cans condensed cream of chicken soup
• 1 small onion
• 3 cloves garlic (or ½ tsp garlic powder)
• 1 tsp oregano
• 1 tsp basil
• 1 tbsp Olive Oil
• Black pepper to taste

Directions

1. Prepare ingredients
   • Cut squash into cubes (½ inch) or half moons (¼ inch disks cut in half). Peeling is optional for thin skinned squashes like zucchini but necessary if you have a thicker-skinned squash.
   • Cook rice if starting from uncooked rice.
   • Cut sausages into disks ¼ inch thick.
   • Medium dice the onion.
   • Mince garlic if starting from whole cloves.
   • Preheat oven to 375°
2. Saute sausage and onions in olive oil over medium heat for 3-5 minutes. Add garlic for the last 30-60 seconds.
3. Add cut squash and 1 can of soup along with ½ can of water to the skillet with sausage and onions. Also add oregano, bail, and black pepper. Stir and heat on low for 3 minutes to start softening squash.
4. Mix cooked rice and 1 can of soup and spread over the bottom of a 9X13 casserole dish.
5. Pour sausage/squash/soup mixture over the rice base and bake at 375° for 25 minutes. Everything should be bubbling, soft, and fragrant by the time you pull it out.