Zucchini and Sausage* Cornbread Casserole with Mild Green Chiles

This one will be LOVED by the whole family!!

4 cups grated zucchini (hint: use the large holes of a box grater. Grate zucchini into a colander and
     press with the back of a spoon to remove excess moisture)
1 sweet Walla Walla* onion, chopped
1 lb. Italian-style chicken sausage* (or pork or turkey), cooked, crumbled, and drained
1 small can diced mild green chiles*, drained
2 eggs, beaten
1 (8.5 oz.) package corn muffin mix
1/4 t. sea* salt
1/4 t. freshly ground pepper
8 oz. grated sharp cheddar

Preheat the oven to 350. Grease a 2 qt. baking dish
In a large bowl, mix together zucchini, onion eggs, muffin mix, S&P, and half of the cheese. Spread mixture in prepared dish; top with remaining cheese. Bake one hour. Let cool 10 mins. Serve hot or at room temp. Great for brunches!! I would like cold red seedless grapes with this*.

"A budding friendship warms like a ray of sun and awakens in our hearts the joy of a brand new day."

Have FUN today!!

Love,

MM