Sausage Pie Recipe

Sausage Pie Recipe photo by Taste of Home

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When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. —Sally Holbrook, Pasadena, California

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Sausage Pie Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

16 fresh pork sausage links (about 1 pound)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 tablespoon canola oil
3 cups cooked long grain rice
4 to 5 medium tomatoes, peeled and chopped
1 package (10 ounces) frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
1 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients.
Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Sausage Pie in Taste of Home June/July 1994, p37