Sausage and Broccoli Bake

Name: Sausage and Broccoli Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: 3 cups frozen chopped broccoli; 1 pound bulk Italian sausage; 3 cups seasoned salad croutons; 2 cups shredded sharp cheddar cheese; 4 large eggs, lightly beaten; 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted; 1-1/3 cups whole milk; 1 can (2.8 ounces) french-fried onions

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.

Ingredients

3 cups frozen chopped broccoli
1 pound bulk Italian sausage
3 cups seasoned salad croutons
2 cups shredded sharp cheddar cheese
4 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/3 cups whole 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 in the center comes out clean.

Nutrition Facts

1 cup: 532 calories, 39g fat (17g saturated fat), 187mg cholesterol, 1152mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 22g protein.

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

Reviews

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menicki

Aug 22, 2013

this is fast and easy, I have made it several times, I usually don't make it for breakfast though I make it for lunch or dinner
HarvesterGirl

Oct 12, 2012

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!