Italian Sausage Casserole Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 1 pound bulk pork sausage
 Bulk italian sausage1 pound
 Green pepper1 Medium, chopped
 Mushrooms1 Cup (16 tbs), sliced
 Onion1/2 Cup (16 tbs), chopped
 2-1/2 cups onion and garlic croutons
 Eggs8
 Milk1/2 Cup (16 tbs)
 Shredded mozzarella cheese1 Cup (16 tbs)
 Shredded Cheddar cheese1 Cup (16 tbs)
 Roma tomatoes4 , thinly sliced
 Parmesan cheese 1/2 Cup (16 tbs), shredded

Directions

In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain.
Place croutons in a greased 13-in.x 9-in.x 2-in.baking dish; top with sausage mixture.
Beat eggs and milk; pour over sausage.
Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 300° for 1 hour.
Sprinkle with the mozzarella and Cheddar cheeses.
Place tomato slices over top; sprinkle with Parmesan cheese.
Bake 20 minutes longer or until a knife inserted near the center comes out clean.
Let stand 5 minutes before cutting
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