Italian Sausage Casserole Recipe

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Italian Sausage Casserole Recipe
Italian Sausage Casserole Recipe photo by Taste of Home
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Italian Sausage Casserole Recipe

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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. —Nancy Robinson, Kansas City, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large eggs
  • 1-1/2 cups whole milk
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 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 13x9-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 in the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Italian Sausage Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p10

Nutritional Facts

1 piece: 329 calories, 24g fat (10g saturated fat), 195mg cholesterol, 643mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.

  • 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 large eggs
  • 1-1/2 cups whole milk
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 3 to 4 plum tomatoes, thinly sliced
  • 1/2 cup shredded Parmesan cheese
  1. 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 13x9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage.
  2. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45 min.
  3. 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 in the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Italian Sausage Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p10

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loleyour User ID: 3869039 42962
Reviewed Dec. 27, 2010

"Made this for Christmas. I try something different every year, this I would make again"

MY REVIEW
donnaebec User ID: 3483385 44089
Reviewed Oct. 20, 2009

"This was very good!!!!!!"

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