Italian sausage casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage |
| 1 | pounds | Bulk italian sausage |
| 1 | medium | Green pepper, chopped |
| 1 | cup | Fresh mushrooms, sliced |
| ½ | cup | Chopped onion |
| 2½ | cup | Onion and garlic croutons |
| 8 | Eggs | |
| 1½ | cup | Milk |
| 1 | cup | Shredded mozzarella cheese |
| 1 | cup | Shredded cheddar cheese |
| 3 | Roma tomatoes, thinly sliced | |
| ½ | 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 13-in. x 9-in. x 2-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 300 for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place tomatoes over top; sprinkle with parmesan cheese. Bake 20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997