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Sausage and Broccoli Bake Recipe

Sausage and Broccoli Bake Recipe photo by Taste of Home

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I make this easy meat and veggie bake often because it provides plenty of delicious leftovers for later. My fiance and I love broccoli, so this hearty recipe pleases us both. it would go over big as a featured entree for a brunch buffet.

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Sausage and Broccoli Bake Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

3 cups frozen chopped broccoli
1 pound Johnsonville® Ground Sausage
3 cups seasoned salad croutons
2 cups (8 ounces) shredded sharp cheddar cheese
4 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/3 cups milk
1 can (2.8 ounces) french-fried onions

Directions

Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese.
Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture.
Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 532 calories, 39 g fat (17 g saturated fat), 187 mg cholesterol, 1,152 mg sodium, 22 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Sausage And Broccoli Bake in Country Woman January/February 2004, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Sausage and Broccoli Bake

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(1-1) of 1 reviews

Reviewed on Oct. 12, 2012 by HarvesterGirl

I cook for a harvest crew and this is one that they ask for on a regular basis. It's an easy one dish meal that fills their tummy and keeps them going. I end up multiplying the recipe so I can serve 16 guys but it still turns out great! The only adjustment I had to make is the cooking time and temp. This is a keeper!