Poppin' Squash Casserole

While grocery shopping Saturday, I hit pay dirt.  I found a package of Smithfield's andouille sausage.  The Smithfield products I have tried have been sensational. I am not a sponsor of theirs paid or otherwise, and the andouille, while not authentic tasting to real andouille in the least, was a pretty good spicy sausage.  it lacked the smokiness of real andouille.  Not know the sausage was spicy, I thought it would be good in a sausage casserole I had been thinking about.

Heat a skillet over medium-high heat and add1 tablespoon of extra virgin olive oil and on tablespoon of butter.  Once the butter has melted, add a couple of generous handfuls of baby bella mushrooms.  Don't move them around too much, you want them to sear and turn golden brown very quickly.  Once the mushrooms begin turning golden brown, add 1/2 lb. of sliced andouille sausage or your favorite smoked or spicy sausage.

Allow the sausage to cook for about 5 to 7 minutes then add in 1 medium diced vidala (or yellow) onion and saute until the onion becomes soft.  Add 2 teaspoons of minced garlic, stir to thoroughly combine.

Peel and slice two yellow (summer) squash and two zucchini and add to the skillet.

Saute for another 5 minutes, you want the squash to brown slightly but not turn squishy.

Add in one can of Original Rotel Tomatoes and Green Chilies!

Stir to blend.  Season with salt to taste.

Pour into a buttered casserole dish.

Top with Manchego or Monterrey Jack cheese and some seasoned bread crumbs.  Bake at 350 degrees for 30 minutes.