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Sausage Pie

When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. —Sally Holbrook, Pasadena, California
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6-8 servings

Ingredients

  • 16 fresh pork sausage links (about 1 pound)
  • 1/2 medium green pepper, chopped
  • 1/2 medium sweet red pepper, chopped
  • 1 tablespoon canola oil
  • 3 cups cooked long grain rice
  • 4 to 5 medium tomatoes, peeled and chopped
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
  • In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients.
  • Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts
1 piece: 336 calories, 18g fat (8g saturated fat), 46mg cholesterol, 813mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 12g protein.

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