Best Sweet Italian Sausage Casserole Recipes

Sweet Italian Sausage Casserole image

Yield makes 4 servings

Number Of Ingredients 13

2 tablespoons margarine
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
1 cup diced (1/2-inch) eggplant
1 cup diced (1/2-inch) zucchini
1 cup diced (1/2-inch) red or green bell pepper
1/4 cup chopped onion
2 cloves of garlic, minced
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
Cayenne or black pepper, to taste
2 ounces grated mozzarella cheese

Steps:

1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.
2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.
3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

Sweet Italian Sausage Casserole image

Provided by Phil Franco

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons extra virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 cup diced eggplant (1/2-inch)
1 cup diced zucchini (1/2-inch)
1 cup diced bell pepper (1/2-inch, red or green)
1/4 cup chopped onion
2 garlic cloves, minced
1 (28 ounce) can Italian plum tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
cayenne or black pepper, to taste
2 ounces grated mozzarella cheese

Steps:

Put olive oil in a nonstick pan over medium-low heat.
Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon.
Remove to a bowl with a slotted spoon; reserve.
To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic.
Stirring occasionally, cook until softened, about 10 to 15 minutes.
Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne.
Reduce the heat and simmer for 15 minutes.
Spoon the mixture into an 8 by 9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese.
Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.
Makes 4 servings.
That's it!