I created this recipe to use up the ingredients I had stocked in my cupboards. You can mix up the herbs and spices to fit any taste. Add rosemary or cayenne to give it a little more kick. —Jenn Tidwell, Fair Oaks, California
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VERIFIED BY Taste of Home Test Kitchen
- 1 pound bulk Italian sausage
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/3 cup chardonnay or chicken broth
- 6 medium tomatoes, peeled and crushed
- 1 medium carrot, peeled and grated
- 4-1/2 teaspoons tomato paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1-1/2 cups frozen peas
- 3 cups cooked rice
- 2 green onions, sliced
- 1 tablespoon minced fresh parsley
- 1-1/2 cups grated Parmesan cheese
- 3/4 cup grated Romano cheese
- 10 sheets phyllo dough (14x9-inch size)
- 1/4 cup olive oil
- In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook 1-2 minutes or until liquid is almost evaporated.
- Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool.
- Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half of the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses. Unroll phyllo dough. Layer sheets of phyllo in prepared pan, brushing each with oil. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
Bake 35-40 minutes or until golden and crisp. Let stand 5 minutes before slicing.
To Make Ahead: Can be made a day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 8 servings.
Originally published as Sausage-Rice Phyllo Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p193