Best Sausage Sun Dried Tomato And Potato Casserole Recipes

SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE

Sausage, Egg and Sun-Dried Tomato Casserole image

Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.

Provided by Aimless

Categories Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb italian sweet sausage
1 tablespoon green onion
1/2 cup chopped sun-dried tomato packed in oil
4 tablespoons chopped fresh parsley
3 large egg yolks, plus
5 large eggs
1 cup half-and-half
1 cup whipping cream
2 cups grated mozzarella cheese

Steps:

Preheat oven to 375.
Butter 13x9x2 glass baking dish.
Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5

POTATO SAUSAGE CASSEROLE

Potato Sausage Casserole image

The subtle spices in this sausage potato casserole give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. -Mrs. Fred Osborn, Thayer, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced peeled potatoes
2 cups shredded cheddar cheese
Minced fresh parsley, optional

Steps:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Nutrition Facts : Calories 430 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1130mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.