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Italian Sausage Casserole

1 lb Bulk pork sausage
1 lb Bulk italian sausage
1 md Green pepper, chopped
1 c Fresh mushrooms, sliced
1/2 c Chopped onion
2 1/2 c Onion and garlic croutons
8 Eggs
1 1/2 c Milk
1 c Shredded mozzarella cheese
1 c Shredded cheddar cheese
3 Roma tomatoes, thinly sliced
1/2 c Shredded parmesan cheese

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 tomatoes 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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