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Before you jump to Quick Sausage Casserole recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not other beverages. Having a soda or a cup of coffee every occasionally isn’t a terrible idea. Getting all your hydration from them is a terrible idea. Ingesting water instead of other forms of drinks is a good way to aid your body in its health and hydration. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat gross diet foods. Water is ordinarily one of the keys to really reducing your weight and leading a healthful lifestyle.

There are lots of things you can go after to become healthy. Intensive gym visits and directly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and getting healthy. Being clever when you choose your food and routines is where it begins. Wanting to get in as much physical activity as possible is another. Don’t ignore that health isn’t only about how much you weigh. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to quick sausage casserole recipe. To cook quick sausage casserole you need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Quick Sausage Casserole:

1. Provide 6 Italian Style Sausages
2. Use 2 Red Onion
3. You need 2 Garlic Cloves
4. Get 1 Glass Red Wine
5. Use 1 tbsp Tomato Puree
6. You need Rosemary
7. Provide Thyme
8. You need 1 Ltr Beef Stock
9. Prepare 1/2 Butternut Squash

Instructions to make Quick Sausage Casserole:

1. Preheat oven to 180 degrees. In a heavy bottomed casserole dish, add a little vegetable/olive oil and seal your sausages all over
2. Meanwhile, finely slice your onions and garlic. When the sausages are browned all over, remove from the pan and set aside. Add the onions and fry on a low heat for around five minutes until they are starting to caramelise
3. At this stage, add salt to draw any remaining liquid out and your garlic. Continue to fry until they start sticking to the pan. Add the red wine to deglaze the pan and reduce until its nearly evaporated
4. Add the tomato puree and chopped herbs, and cook out for two minutes. Meanwhile peel and slice the butternut squash, removing the seeds and cut into thin wedges.
5. Add the beef stock and bring to the boil. When simmering add back the sausages and the sliced squash
6. Put in the oven for 30 minutes or until the squash is tender, with a caramelised outer and serve with a side of your choice

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