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Cheesy Sausage Casserole(Adapted from CL)
1 pound hot turkey Italian sausage
5 cups herb-seasoned stuffing mix
Cooking spray
1/2 cup chicken broth
2 tablespoons butter, melted
1 1/2 cups shredded sharp white cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 Eggs, lightly beaten
10 oz egg substitute
Preheat oven to 325°.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.
Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.
Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.
1 pound hot turkey Italian sausage
5 cups herb-seasoned stuffing mix
Cooking spray
1/2 cup chicken broth
2 tablespoons butter, melted
1 1/2 cups shredded sharp white cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 Eggs, lightly beaten
10 oz egg substitute
Preheat oven to 325°.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.
Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.
Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.
Yum, that sounds good.
ReplyDeleteCan you please clarify the chicken broth quantity? It currently lists "1/2 chicken broth".. I made it assuming "1/2 C".. Is that correct?
ReplyDeleteSorry I missed that - you are correct it is 1/2 cup!
ReplyDeleteThanks for the clarification.. I tried it this evening and modified it a little.. I use 1 box of stove top stuffing mix (chicken flavor) and then used the food processor to make some more similar dried bread -- took some locally made sheepherders bread out of the freezer, thawed it a little, ran it through the food processor to get large crumbs. I then took the crumbs and layed them out on a deep cookie sheet and drizzled it with olive oil and italian herb mix (dried herbs) and put it in a 200 degree oven for about 15 minutes. That made the remainder of my 5 cups. I also didn't have any egg substitute on hand and just doubled the eggs (used 6) and added 1/3C of water in the liquid mix. It came out quite tasty but was a bit crumbly due to probably not using enough eggs and perhaps not quite enough water. Still had a nice flavor, but my wife thought it was a little salty -- probably from the combination of the sausage and the stove top stuffing mix..
ReplyDeleteThanks Rick for the update! Glad to hear it came out well - I didn't notice it being too salty but we use homemade chicken stock so I can control the salt level there. But I can see it coming from the stuffing mix!
ReplyDeleteCan you tell me how many this serves?
ReplyDeleteAlso I was wondering if you have an egg,spinach and turkey casserole recipe or have substituted this recipe with spinach and turkey?
Betty - Probably around 6 to 8 servings. I haven't played around with this recipe much other than the one time we made it!
ReplyDelete