Hawaiian Sausage Casserole Recipes

Steps:

• Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
• Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.

Steps:

• Brown the sausage and drain. Add the sausage back to the skillet and add the cream cheese. Stir until it melts. Set aside. Saute' the chopped peppers in the butter. Add the pico and stir well. Drain. Add the pepper mixture to the sausage mixture and stir well. Add 1 cup of the shredded cheese and combine. Tear the rolls into large hunks and place in a large bowl. Whisk the eggs with the heavy cream and pour over the rolls. Add the sausage mixture to the roll mixture and stir. Stir in 1 cup of the shredded cheese. Pour into 13 x 9 baking dish and add the remaining cup of cheese. Cover with foil and bake 45 minutes at 350 degrees.

Steps:

• In a large bowl, whisk eggs, milk, Worcestershire sauce and mustard until blended. Stir in cheeses, bacon, ham and pineapple. Gently stir in cubed rolls. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting.

Steps:

• Heat oven to 375°F. In small saucepan, bring water and butter to a boil.
• In ungreased 2 1/2-quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well. Cover.
• Bake at 375°F. for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.

Steps:

• Drain pineapple, saving juice.
• Add enough water to juice to measure 1 and 1/4 cups. Set aside.
• Place pineapple, sweet potatoes, and sausage in 8x8x2 inch casserole dish.
• Combine sugar, cornstarch, and salt in saucepan. Gradually add pineapple juice/water, and stir until blended.
• Cook, stirring constantly, on med/low heat until it thickens and comes to a boil.
• Boil for 1 minute, stirring constantly.
• Remove from heat and add butter until melted.
• Pour over sausage mixture in casserole dish.
• Cover and bake 35-40 minutes at 350°F.
• Serve over rice.

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.