Sausage doesn’t have to be heavy! Sausage casseroles are family favorites here at Papa Cantella’s…they’re make-ahead, they feed a crowd, and they’re endlessly forgiving. What are some of our favorite sausage casserole recipes that are light enough to eat often?
Here are two we can’t live without.
Light enough for breakfast or brunch but hearty enough to feed a crowd, this dish is perfect because you can incorporate just about any vegetables to happen to have on hand. Start the day before!
- 1/2 pound of fresh Italian sausage or breakfast sausage (removed from the casings)
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 4 slices of whole grain bread (crust removed)
- 6 eggs
- 1/2 cup of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of crushed red pepper
- 1/2 cup of fresh, ripe tomatoes (diced)
- 4 ounces of fresh mushrooms (sliced)
- 1/2 cup of fresh zucchini (diced)
- 1/2 cup of Monterey jack cheese (grated)
- 1/2 cup of cheddar cheese (grated)
The day before:
In a small frying pan, cook the sausage in the olive oil over medium heat for about ten to twelve minutes, stirring occasionally with a wooden spoon to crumble the sausage. Spray the bottom and sides of a two-quart baking dish. Line the bottom of the dish with sliced of whole grain bread. Spread the sausage evenly over the bread.
In a medium-sized bowl, beat the eggs, milk, salt, pepper, and crushed red pepper. Stir into the eggs the tomatoes, mushrooms, and zucchini. Pour the mixture over the sausage. Top with the cheeses.Cover the mixture and refrigerate overnight.
The Next Day:
Allow the casserole to sit at room temperature for about 20 minutes. Do NOT preheat the oven - place the casserole in the oven and turn to 350 degrees. Cook for fifty-five to sixty minutes, until the edges are lightly browned and the center is set. Serve hot.
Sausage, Broccoli, Quinoa Casserole
Did you know quinoa is a superfood? Pair it with savory sausage and fresh broccoli for a delicious, nutritious main dish. This one is great for make-ahead lunches all week!
- 2 1/2 cups water
- 2 cups uncooked quinoa, rinsed and drained
- 1 1/2 tablespoons olive oil, divided
- 1/2 cup chopped sweet onion
- 1/2 cup chopped carrot
- 4 links sweet Italian sausage, casings removed
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 2 cups low-fat milk
- 2 cups unsalted chicken stock
- 6 cups chopped fresh broccoli florets
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper
- 1/2 cup whole-wheat panko (Japanese breadcrumbs)
- 4 ounces mozzarella cheese, shredded (about 1 cup)
Preheat oven to 400°F. Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 13 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes covered.
Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan, then add onion, carrot, and sausage. Cook until the sausage is fully browned, stirring often to crumble the sausage. Remove sausage mixture to a bowl with a slotted spoon.
Add flour, butter, and garlic to drippings in pan and cook for two minutes, stirring frequently. Add milk and stock, then bring to a boil, cooking for about two minutes while whisking. Reduce heat then stir in broccoli florets, salt, black pepper, and red pepper. Stir in quinoa and sausage mixture.
Coat a large baking dish with cooking spray, then fill the dish with the quinoa mixture. Combine remaining 1 1/2 teaspoons oil and panko in a bowl, then add a sprinkle of salt and pepper and the mozzarella. Sprinkle cheese mixture evenly over casserole. Bake at 400°F for 18 minutes or until browned. Serve hot.
What’s going on your table tonight?
Remember, it doesn’t have to be hard to be delicious.
Look for Papa Cantella’s premium sausage in your grocer’s meat section!