Hot Italian Sausage Casserole Recipes

Steps:

• Brown sausage in saute pan, then place in 9x13 baking dish.
• Place potatoes, peppers, onion and garlic on top of sausage.
• Pour crushed tomatoes over and sprinkle with basil, salt and pepper to taste.
• Cover and bake at 350 degrees for 50 minutes or until done.
• Remove cover and bake 20 minutes more.

Steps:

• In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.
• Sprinkle Romano cheese on top.
• Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

Steps:

• Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

Steps:

• In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13x9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage. , Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45 min. , Sprinkle with the mozzarella and cheddar cheeses. Place tomato slices over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• cut up sausage abd brown'.
• put in large casserole.
• brown onions and peppers with sausages chopped.
• peel and chop potatoes.
• add to caserole.
• salt and pepper lightly.
• cover with pizza sauce.
• cover and bake at 325 for 1 1/2 to 2 hours.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 inch baking pan with a non-stick cooking spray. Boil potatoes in salted water for 10 minutes drain, cool and chop. Chop, slice, dice or shred the remaining ingredients. Put the first eight ingredients into a large bowl and mix well. Season with freshly ground sea salt and black pepper. Next mix in the shredded Swiss and Cheddar Cheese. In a small bowl mix the sour cream, wine, butter, basil and oregano together, mixing well. Pour over the vegetable and sausage mixture. Spread the mixture evenly into the prepared pan and sprinkle the parmesan cheese on top. Bake 40 - 50 minutes or until lightly browned, then remove from oven and let stand 5 minutes before serving.

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.

Steps:

• In large skillet or Dutch oven, cook sausage and onion until sausage is brown and onion is tender Drain fat, stir in apples, sauerkraut, water, sugar and caraway.
• Put in a 21/2 quart covered baking dish and bake one hour.
• (I sometimes put this in the slow cooker on low for 3 0r 4 hours).

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

Steps:

• Preheat oven to 400°F.
• Lightly grease 13x19-inch baking dish.
• Place bread in single layer over bottom of prepared baking dish.
• Mix cream cheese mayonnaise basil and oregano in small bowl.
• Spread over bread slices.
• Combine sauce garlic and sausage in medium bowl.
• Spoon over cream cheese mixture; top with mozzarella cheese and parmesan cheese.
• Bake for 25 to 30 minutes or until hot and cheese is melted.

Steps:

• Preheat oven to 400.
• Add hot water to stuffing mix; stir just until moistened. Set aside.
• Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned.
• Place in a 13x9 baking dish.
• Pour tomato sauce over sausage mixture and then sprinkle spices over top.
• Top with stuffing.
• Bake 25min.