Name: Italian Sausage Casserole
Yield: 4 servings
Ingredients: 1 pound bulk pork sausage; 1 pound bulk Italian sausage; 1 medium green pepper, chopped; 1 cup sliced fresh mushrooms; 1/2 cup chopped onion; 2-1/2 cups onion and garlic croutons; 8 large eggs; 1-1/2 cups whole milk; 1 cup shredded part-skim mozzarella cheese; 1 cup shredded cheddar cheese; 3 to 4 plum tomatoes, thinly sliced; 1/2 cup shredded Parmesan cheese

Servings: 4 persons

1 pound bulk pork sausage
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2-1/2 cups onion and garlic croutons
8 large eggs
1-1/2 cups whole milk
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
3 to 4 plum tomatoes, thinly sliced
1/2 cup shredded Parmesan cheese

1
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 13x9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage.
2
Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350u00b0 for 45 min.
3
Sprinkle with the mozzarella and cheddar cheeses. Place tomato slices over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Italian Sausage Casserole

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