Sausage Vegetable Casserole Recipes

SAUSAGE-VEGETABLE EGG BAKE

When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. -Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

Sausage-Vegetable Egg Bake image

Steps:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 248 calories, Fat 15g fat (6g saturated fat), Cholesterol 253mg cholesterol, Sodium 640mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

SAUSAGE & BEAN CASSEROLE

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 1h15m

Number Of Ingredients 17

Sausage & bean casserole image

Steps:

Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
Add 1 finely chopped onion and cook gently for 5 minutes.
Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium

Ingredients

2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 400g)
3 fat garlic cloves, chopped
1 ½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g cans cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g can aduki beans, drained and rinsed
1 bunch chives, snipped (optional)