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Italian Sausage Casserole

 Italian Sausage Casserole
At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house.
12 ServingsPrep: 15 min. + chilling Bake: 1 hour

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound bulk Italian sausage
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2-1/2 cups onion and garlic croutons
  • 8 Eggland's Best Eggs
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 to 4 plum tomatoes, thinly sliced
  • 1/2 cup shredded Parmesan cheese

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. 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 350° for 45 min.
  • Sprinkle with the mozzarella and cheddar cheeses. Place tomato slices
  • over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer
  • or until a knife inserted near the center comes out clean. Let stand
  • 5 minutes before cutting. Yield: 12 servings.

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Italian Sausage Casserole (continued)

Nutritional Facts: 1 serving (1 piece) equals 329 calories, 24 g fat (10 g saturated fat), 195 mg cholesterol, 643 mg sodium, 11 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.