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This is a meal fit for any occasion! Tasty hot or mild Swaggerty’s Farm Sausage mixed with just the right combination of hearty butternut squash, smokey mushrooms, quinoa, and spinach pulled together with the tang of cheddar cheese. What a quick and easy way to bring fall flavors and colors to the table anytime of the year!

Harvest Sausage Casserole


  1. Preheat oven to 350. Spray a casserole dish with vegetable spray.
  2. Using the same skillet you browned the sausage in, over medium heat, sauté the onionsand bell peppers until slightly cooked. About 5 minutes.
  3. Add sliced mushrooms to skillet and sauté 3-4 minutes just until wilted. Remove skillet from heat.
  4. Add sausage, squash, spinach, and quinoa to the skillet and toss ingredients together gently.
  5. Scrape mixture into the casserole dish. Cover top with cheese.
  6. Bake for about 20 minutes or just until mixture is hot and cheese has melted.


This would be perfect as a main dish along with a green salad or cole slaw, or paired with other vegetables such as roasted broccoli or cauliflower or asparagus.
Very flexible as long as you use sausage & quinoa…just toss in whatever you have left over in the vegetable crisper for endless variations.

To Serve

Serve hot.
4 - 6
15 min
prep time
20 min
cook time


½ to 1 lb cooked, crumbled, and drained Swaggerty’s Farm sausage
2 cups loosely packed chopped spinach
2 cups cubes butternut squash
2 cups pre-cooked quinoa (cook according to package directions…it takes a lot less time than rice and is super good for you)
8 ounces button or baby bella mushrooms sliced
½ Red bell pepper cut into slivers (julienned)
1 small or ½ medium onion cut into slivers
4 to 6 ounces of white cheddar cheese slices or shredded if you prefer (you use any kind of cheese you like) 
Level of complexity:
Very easy
Number of ingredients:
Pairs well with:
Green salad, cole slaw
Special Kitchen Tools: