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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 601.7
  • Total Fat: 48.1 g
  • Cholesterol: 34.9 mg
  • Sodium: 713.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 26.0 g

View full nutritional breakdown of Sausage Casserole - Low Carb, Grain free calories by ingredient
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Sausage Casserole - Low Carb, Grain free

Submitted by: BFRG1513

Introduction

This was originally titled Sausage Noodle Casserole, and was in the Memphis Commercial Appeal around 1970. It's not exactly a diet dish, no matter what diet you're on, but it's so tasty and has been one of my family's favorites all these years. I keep trying to "fix" it so I can eat it on a low carb diet.

The original recipe is as below except replace the squash with 3 cups cooked noodles. Also, the topping in the original was 2 Tbsp butter and 1 cup Corn Chex (or 1/2 cup bread crumbs), along with the garlic salt and paprika. Here's what I do these days.
This was originally titled Sausage Noodle Casserole, and was in the Memphis Commercial Appeal around 1970. It's not exactly a diet dish, no matter what diet you're on, but it's so tasty and has been one of my family's favorites all these years. I keep trying to "fix" it so I can eat it on a low carb diet.

The original recipe is as below except replace the squash with 3 cups cooked noodles. Also, the topping in the original was 2 Tbsp butter and 1 cup Corn Chex (or 1/2 cup bread crumbs), along with the garlic salt and paprika. Here's what I do these days.

Number of Servings: 4

Ingredients

    1 lb bulk breakfast sausage (mild or hot for a spicier dish)
    1/2 c chopped onion
    1 can cream of mushroom soup (or celery or chicken)
    1/4 lb shredded cheese (Cheddar, Jack, American, or Colby)
    2/3 c reconstituted nonfat dry milk
    1/2 tsp oregano
    1/2 tsp salt
    1/4 tsp pepper
    about 3 c cooked spaghetti squash

    topping:
    1 c well-crushed pork rinds
    2 tsp butter
    1/2 tsp garlic salt
    1/4 tsp paprika

Tips

This isn't a quick dish to make, since you cook everything separately, then mix it all together and cook it again. But the flavor, if you like sausage, garlic, and cheese, is wonderful. I must say that it still tastes better made with noodles and Corn Chex, but since I gain weight when I eat carbs, I make a double batch, one with noodles for my skinny family and one with squash (and I have leftovers!).


Directions

Brown sausage, breaking it apart. Add onions and cook until soft.
Add soup, milk, cheese, oregano, salt, and pepper and stir well.
Add spaghetti squash. (Sliced, sauted summer squash or zucchini will work, also. Saute to get some of the water out, or possibly reduce the amount of water used to reconstitute the milk. You don't want it to be too watery. It won't reduce any water in the short baking time.)
Pour into a 3 qt. deep baking dish that has been buttered or oil-sprayed.
Melt butter in small pot. Add remaining topping ingredients and mix well. Sprinkle over casserole.
Bake at 350 for about 45 minutes, until bubbling and slightly browned.

Serving Size: Makes 4 servings if served with a vegetable and salad.

Number of Servings: 4

Recipe submitted by SparkPeople user BFRG1513.






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