SAUSAGE & VEGETABLE CASSEROLE
An economical casserole for the family. It's quick and easy. I learnt to make this when I was a beginner cook. (I also ate meat and wheat then)
Provided by Jubes
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180°C.
- Fry the sausages until browned. Chop into chunky pieces and set aside.
- Fry the onion and bacon until the onion is soft.
- Into a large casserole combine all of the ingredients and mix until well combined.
- Bake uncovered for 30 minutes.
- Stir in the parsley and serve.
Nutrition Facts : Calories 1271.2, Fat 105.4, SaturatedFat 34.8, Cholesterol 278.2, Sodium 3333, Carbohydrate 16.7, Fiber 3.4, Sugar 3.2, Protein 60.8
SAUSAGE VEGGIE BREAKFAST CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
- In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
- Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.
VEGGIE SAUSAGE STRATA
Steps:
- In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini. , Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 501 calories, Fat 34g fat (14g saturated fat), Cholesterol 204mg cholesterol, Sodium 1236mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
VEGETARIAN SAUSAGE CASSEROLE
A quick and easy heart warming veggie recipe
Provided by robtsen
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add the oil to a large frying pan or wok, then add your chopped mushrooms, peppers, onions and potatoes, fry for 5 minutes.
- In the meantime preheat the oven to 190C
- Once the veg starts to soften add your hot veg stock and a tbsp of basil along with some salt and pepper. Stir in all ingredients and simmer for 3 minutes
- Now add your sausages in the oven for 5 minutes then turn the sausages and cook for a further 5 minutes
- Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper. Take out sausages and chopped into small chunks and add to the pan.
- Add a dash of lemon juice and stir all the mix to ensure sauce is mixed in with veg and sausages. Reduce heat and simmer for 10 minutes
- I had this on its own but due to the lovely sauce that this creates I believe it would be lovely with a choice of rice, mash potato or a nice French stick. Enjoy
VEGAN SAUSAGE CASSEROLE
A warming bowl of this comforting vegan sausage casserole is the perfect antidote to chilly nights. This easy family dinner is great for feeding a crowd
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
- Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
- Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.
Nutrition Facts : Calories 504 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 2.07 milligram of sodium
SAUSAGE VEGGIE CORNBREAD CASSEROLE
I don't now where I got this recipe but I'm sure I saved it because it puts a combination of some of my favorite ingredients in my favorite presentation - a one pot meal!
Provided by SusieQusie
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425ºF. Grease a 9-inch by 13-inch baking pan.
- In a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. Pour off excess fat, leaving a scant amount (1 teaspoon or so).
- Add onion, bell pepper and garlic to browned sausage. Cook until tender, stirring often.
- Stir in peas, tomatoes and thyme. Cook just until heated through, about 2 minutes.
- Gently stir in okra.
- Pour into baking pan.
- Make topping:.
- Either: Mix up 2 packages of your favorite packaged brand.
- Or: Combine the listed topping ingredients in a medium boml. Stir until smooth. Don't overbeat.
- Spoon topping into pan around edges of sausage mixture.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 441.4, Fat 21.1, SaturatedFat 5.9, Cholesterol 77.7, Sodium 690.7, Carbohydrate 39.6, Fiber 7.2, Sugar 5.2, Protein 24.8
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