Squash Attack Casserole

• 6 medium yellow squash, peeled and sliced
• Cajun Land, to taste
• ¼ tsp tarragon leaves
• ¼ tsp thyme leaves
• 2 tsp minced garlic
• 8 oz Guidry's Creole Seasoning
• 1 can Hunt's Diced Tomatoes - Basil, Garlic and Oregano
• 1 can Seasoned Butter Beans, drained
• ⅓ cup Kraft Three Cheese Blend
• 2 smoked sausage links
• 3 eggs, beaten
• dried parsley
• Panko bread crumbs
• 3 cups brown rice, cooked

1. Set the oven at 425°
2. Boil the squash in a large non-stick pot, seasoned with Cajun Land, until tender. Drain.
3. In the same pot, brown the sausage, then add Guidry's and garlic and cook till the onions are clear.
4. Add the tomatoes and butter beans. Add thyme and tarragon, stir.
5. Add the squash back to the pot and add the rice. Cook for about 5 minutes, stirring gently so as not to bust up the butter beans.
6. Pour the mixture into a large casserole dish, coated with margarine. Pour the beaten eggs over the top. Cover evenly with Panko bread crumbs and sprinkle with the grated cheese.
7. Cook uncovered for 30-45 minutes... until bread crumbs are browned.
8. Remove from oven and allow to cool for 15 minutes.
9. Enjoy!

Serves 8-10. Note: There is a no salt added version of the tomatoes out there, but it can be hard to find.

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