1 lb. bulk pork sausage
1 clove garlic, crushed
4 c. sliced yellow squash
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. whole oregano
2 eggs, beaten

Saute sausage and garlic until sausage is lightly browned; drain. Cook squash in small amount of salted water until tender; drain. Combine sausage, squash and remaining ingredients; blend well.

Spoon mixture into a lightly greased 10 x 6 x 1 1/2-inch baking dish. Bake at 325 degrees for 20 minutes. Yield: 6 servings.