Sausage Broccoli Casserole Recipes

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SAUSAGE AND BROCCOLI CASSEROLE



Sausage and Broccoli Casserole image

This Sausage and Broccoli Casserole recipe is such a comforting dinner idea! This broccoli rice casserole recipe is great for potlucks, holidays or dinner at home!

Provided by Dan

Categories     DInner

Time 45m

Number Of Ingredients 16

2 pounds Italian sausage, casings removed
2 tablespoons butter
10 ounces mushrooms, cleaned & sliced
1/2 cup onion, diced
1 teaspoon kosher salt
Fresh black pepper to taste
2 teaspoons fresh thyme, chopped (can also substitute dried thyme or other dried herbs like basil & oregano)
1 tablespoon chopped garlic
2 tablespoons flour
1/3 cup white wine
1 1/2 cups chicken broth
1/2 cup cream
2 1/2 cups cooked, chopped fresh broccoli (fresh or frozen)
1/2 cup grated parmesan cheese (divided)
2 (10 ounce) bags frozen brown rice
1/2 cup panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees.
  • Add the sausage to a large skillet over medium heat. Brown the sausage, breaking up as it cooks. Once the sausage has browned, remove it from the skillet and add to a large bowl, leaving any drippings in the pan.
  • Add the butter to the skillet. Once the butter is melted, add mushrooms and onions, salt, pepper and thyme. Cook until the mushrooms have browned and the onions have softened, about 5-7 minutes.
  • Add the garlic and cook 1 minute longer, then sprinkle the flour over the mushrooms and onions. Stir to combine the flour completely, cooking for about 1 minute.
  • Pour the wine into the skillet mixing into the mushrooms and onions, then let the wine reduce for 1 minute. Pour in the chicken broth and heavy cream and stir. Let the sauce come to a simmer and cook for 5 minutes to thicken.
  • Add the chopped broccoli, 1/4 cup of parmesan cheese and the frozen rice to the bowl with the sausage. Pour in the sauce from the skillet and stir to combine the ingredients together.
  • Pour into a 9″ x 13″ baking dish, cover with foil and bake for 20 minutes.
  • Remove the casserole from oven, take off the foil and top with remaining 1/4 cup of parmesan cheese and the panko bread crumbs.
  • Return the dish to the oven and bake for another 10 minutes, or you can place the casserole under your broiler for 5 minutes for an extra crispy topping!

Nutrition Facts : Calories 446 calories, Sugar 2.1 g, Sodium 801.8 mg, Fat 33.2 g, SaturatedFat 14.4 g, TransFat 0.8 g, Carbohydrate 23.3 g, Fiber 2.6 g, Protein 15.3 g, Cholesterol 81.9 mg

SAUSAGE BROCCOLI EGG CASSEROLE



Sausage Broccoli Egg Casserole image

This is great for a light dinner or a weekend brunch! You can use the small breakfast pork sausages in place of the Italian sausages if you are making this for brunch, also a 10-ounce package frozen broccoli cuts, thawed may be subbed for the fresh broccoli.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 lb Italian sausage, casings removed
3 green onions, chopped (or use a small yellow onion)
2 cups fresh broccoli florets, cooked and drained
1 1/2 cups cheddar cheese, shredded and divided
8 large eggs, lightly beaten
1 pinch cayenne pepper
1 cup ricotta cheese
1/4 cup milk
seasoning salt (or use white salt)
black pepper
1/3 cup grated parmesan cheese
2 firm plum tomatoes, thinly sliced

Steps:

  • Set oven to 350 degrees.
  • Butter an 11 x 7-inch baking dish or a medium-size oval casserole dish.
  • In a skillet cook the sausage meat with onions over medium-high heat, stirring until the sausage is browned; drain fat and transfer to a large bowl.
  • Add in cooked broccoli and 3/4 cup shredded cheese; toss to combine, transfer and spread into bottom of prepared baking dish.
  • In another bowl combine the eggs with 3/4 cup shredded cheddar cheese, cayenne, ricotta cheese and milk, then season with salt and pepper; pour over the broccoli/sausage mixture.
  • Sprinkle with grated Parmesan cheese (or you can use cheddar in place of the Parmesan) then arrange the tomato slices over the top.
  • Bake covered for about 30 minutes; remove from oven and uncover.
  • Bake for another 15 minutes.
  • Let stand for 10 minutes before serving.

SAUSAGE AND BROCCOLI BAKE



Sausage and Broccoli Bake image

I make this easy meat and veggie bake often because it provides plenty of delicious leftovers for later. My fiance and I love broccoli, so this hearty recipe pleases us both. it would go over big as a featured entree for a brunch buffet.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

3 cups frozen chopped broccoli
1 pound bulk Italian sausage
3 cups seasoned salad croutons
2 cups shredded sharp cheddar cheese
4 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/3 cups whole milk
1 can (2.8 ounces) french-fried onions

Steps:

  • Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 532 calories, Fat 39g fat (17g saturated fat), Cholesterol 187mg cholesterol, Sodium 1152mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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