Squash Skillet Casserole

I love casseroles, but sometimes I'm in just too much of a hurry for dinner to wait for one to bake in the oven. This recipe is quick and very tasty. You can substitute your favorite vegetables or use chicken instead of polish sausage. I like it alone, but it would also be good with noodles or rice. Try it the next time you want a quick dinner.

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Squash Skillet Casserole

1 pkg frozen yellow squash (16 oz)

1 pkg frozen garden vegetables (16 oz) - broccoli, cauliflower & carrot mix

1 medium onion, sliced

1 tablespoon olive oil

1/2 pound polish sausage, diced

1 can cream of chicken soup

1/2 cup water

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

cheddar cheese for topping (optional)

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Cook squash and vegetables according to package directions. In a large skillet, cook onion in olive oil over medium heat until tender. Add sausage, garlic and pepper. Cook another 2-3 minutes. Drain vegetables and add to skillet. Add soup and water. Cook another 2 minutes or until heated thru. Top with shredded cheddar cheese if desired.