Sausage And Mushroom Casserole Recipes

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
• Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella.
• Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley.

Steps:

• Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
• Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
• Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

Steps:

• Cook the sausage in an 8-inch nonstick skillet over medium heat. Turn it a couple of times so that it browns evenly. Remove the sausage from the skillet and cut into 2-inch pieces.
• Lightly butter a 9 x 13 x 2-inch baking pan. Pour the bread cubes over the bottom of the pan. Sprinkle evenly with the sausage and Cheddar cheese.
• Whisk together the eggs, milk, and dry mustard in a large bowl. Pour the egg mixture over the sausage mixture. Cover tightly with aluminum foil and refrigerate overnight.
• Preheat the oven to 300°F.
• Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.
• Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top. Let stand for 5 minutes. Serve warm.