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Sausage and Broccoli Bake

 Sausage and Broccoli Bake
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.
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 3 cups frozen chopped broccoli
  • 1 pound Johnsonville® Mild Ground Italian 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


  • 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.

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Sausage and Broccoli Bake (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.