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Italian Sausage Casserole

  Bulk pork sausage 1 Pound
  Bulk italian sausage 1 Pound
  Green pepper 1 Medium, chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic croutons 1 1⁄4 Cup (20 tbs)
  Onion 1 1⁄4 Cup (20 tbs)
  Eggs 8
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Roma tomatoes 4 , thinly sliced
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded

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 tomato slices 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 Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5208 Calories from Fat 3408

% Daily Value*

Total Fat 379 g582.6%

Saturated Fat 160.6 g803.1%

Trans Fat 0 g

Cholesterol 2750.8 mg916.9%

Sodium 8658.2 mg360.8%

Total Carbohydrates 162 g54.1%

Dietary Fiber 22.4 g89.7%

Sugars 81.7 g

Protein 292 g584.1%

Vitamin A 273.7% Vitamin C 365.6%

Calcium 283.5% Iron 119.9%

*Based on a 2000 Calorie diet

Italian Sausage Casserole Recipe