Zucchini Sausage Casserole

• 8 cups zucchini, coarsely shredded (do not squeeze out juice!!)
• 8 links sweet Italian sausage (removed from casings or use bulk, approx 1.5 lbs)
• 1/2 cup butter
• 10 ounces carrots, shredded (appprox 2 cups)
• 2 medium onions, chopped
• 12 ounces herb seasoned stuffing mix (2 boxes, I used Pork Stove Top)
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (10 3/4 ounce) can condensed cream of mushroom soup (can also use cream of celery or broccoli)
• 2 cups sour cream
• 2 cups cheddar cheese, shredded (optional)

1. Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
2. Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
3. Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
4. To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
5. Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
6. You may make this ahead and freeze, or freeze in portions after it is already baked.

zucchini, sausage, butter, carrots, onions, stuffing mix, condensed cream, condensed cream, sour cream, cheddar cheese

Taken from www.food.com/recipe/zucchini-sausage-casserole-472482 (may not work)