Italian Sausage Casserole Recipe
Ingredients
| 1 pound bulk pork sausage | ||
| Bulk italian sausage | 1 pound | |
| Green pepper | 1 Medium, chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 2-1/2 cups onion and garlic croutons | ||
| Eggs | 8 | |
| Milk | 1/2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Roma tomatoes | 4 , 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
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
Chef
