Fall Harvest Sage Sausage Supper

• 1 cup Sliced Mushrooms
• 1 each Red Onion
• 1 packages Sage Ground Sausage
• 1 stick Margerine
• 1 can Crushed Tomatoes
• 1 packages Sliced Provolone Cheese
• 1 dash Garlic Salt
• 3 each Zucchini

1. Preheat oven to 400
2. Slice zuchini into rounds.
3. Chop Red Onion
4. Slice mushrooms if not presliced.
5. In a large deep pot melt one stick of margerine.
6. (You CAN use less if desired to make it healthier).
7. Add tube of ground sage sausage.
8. You can typically find this in the refridgerated section with the breakfast sausage.
9. If not get regular ground pork sausage and add probably 2tsp of ground sage.
10. Brown until almost fully cooked.
11. Add in sliced mushrooms onions and zuchini.
12. Cook until completely soft.
13. Pour the mixture into a large rectangular casserole dish.
14. Pour one large can of crushed tomatoes over the top.
15. Do not stir!
16. Sprinkle liberally with garlic salt.
17. Add layer of provolone slices all across the top.
18. Bake until cheese starts to brown.
19. Aprox 15 to 20 minutes.
20. Serve in a bowl as there will be a lot of beautiful tomato sausage zuchini broth and you will want a crusty loaf of french bread to sop it up with!

mushrooms, red onion, ground sausage, margerine, tomatoes, provolone cheese, garlic salt, zucchini

Taken from cookpad.com/us/recipes/353469-fall-harvest-sage-sausage-supper (may not work)