Cheesy Sausage Casserole Recipes

CHEESY SAUSAGE ZUCCHINI CASSEROLE

Steps:

• Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
• Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

SAUSAGE AND CHEESE GRITS CASSEROLE

Steps:

• Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
• Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
• Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
• Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

CHEESY SAUSAGE AND PENNE CASSEROLE

Steps:

• Heat oven to 350°. Cook and drain pasta as directed on package.
• While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.
• Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.

CHEESY SAUSAGE BREAKFAST CASSEROLE

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
• Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
• Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

CHEESY SAUSAGE CASSEROLE

Steps:

• Cook sausages, drain fat. Cut into bite sized chunks and place in large pot.
• Add pasta sauce and water, bring to a boil. Add pasta and bring to a boil again. Reduce heat to medium-low and cover.
• Cook for 10 minutes, add vegetables. Cover and cook for another 10 minutes.
• Stir in cheeses and serve immediately.

CHEESY SAUSAGE, EGG, AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 425°F with oven rack about 6 inches from heat. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add sausage. Cook, breaking up sausage into pieces with a wooden spoon, until golden brown and just cooked through, about 4 minutes. Remove sausage to a medium bowl with a slotted spoon; set aside. Do not wipe skillet clean.
• Add sweet onion, poblano chile, red bell pepper, and ½ teaspoon of the salt to skillet. Cook over medium-high, stirring occasionally, until onion is tender and peppers have charred in spots, about 8 minutes. Remove with slotted spoon to bowl with sausage. Wipe skillet clean.
• Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add diced potatoes to skillet in an even layer. Cook, undisturbed, until browned on bottom, about 5 minutes. Add ½ teaspoon of the salt. Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes. Remove from heat. Return sausage and pepper mixture to skillet, and add garlic powder. Stir to combine. Stir in ½ cup each of the Gruyère and Cheddar cheeses until just combined.
• Whisk together eggs, cream, and remaining ½ teaspoon salt in a medium bowl. Pour over mixture in skillet, and tilt pan to allow eggs to distribute. Top with remaining ½ cup each Gruyère and Cheddar cheeses. Bake in preheated oven until eggs have set and cheeses have melted, about 8 minutes. Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes. Remove; let stand 5 minutes. Sprinkle with chives. Slice and serve immediately.