Sausage-Rice Phyllo Casserole Recipe photo by Taste of Home
Sausage-Rice Phyllo Casserole
TOTAL TIME: Prep: 1 hour Bake: 35 min.
YIELD: 8 servings.
I created this recipe to use ingredients I had stocked in my kitchen. 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
Ingredients
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1 pound bulk Italian sausage
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2 garlic cloves, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/3 cup chardonnay or chicken broth
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6 medium tomatoes, peeled and crushed
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1 medium carrot, peeled and grated
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4-1/2 teaspoons tomato paste
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1 bay leaf
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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1-1/2 cups frozen peas
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3 cups cooked rice
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2 green onions, sliced
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1 tablespoon minced fresh parsley
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1-1/2 cups grated Parmesan cheese
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3/4 cup grated Romano cheese
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10 sheets phyllo dough (14x9-inch size)
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1/4 cup olive oil
Directions
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1.
In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, 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 until liquid is almost evaporated, 1-2 minutes.
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2.
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. Discard bay leaf.
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3.
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 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.
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4.
Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole.
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5.
Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving.
To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
1 piece: 451 calories, 21g fat (8g saturated fat), 46mg cholesterol, 1085mg sodium, 45g carbohydrate (6g sugars, 4g fiber), 22g protein.
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