SAUSAGE-RICE PHYLLO CASSEROLE

Sausage-Rice Phyllo Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 20

Previous Next

Ingredients

1 pound bulk Italian sausage
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/3 cup chardonnay or chicken broth
6 medium tomatoes, peeled and crushed
1 medium carrot, peeled and grated
4-1/2 teaspoons tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 cups frozen peas
3 cups cooked rice
2 green onions, sliced
1 tablespoon minced fresh parsley
1-1/2 cups grated Parmesan cheese
3/4 cup grated Romano cheese
10 sheets phyllo dough (14x9-inch size)
1/4 cup olive oil

Steps:

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., 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., 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. , 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. , 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 : Calories 451 calories, Fat 21g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1085mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.