Hot Italian Sausage Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe was created for RSC 16. I hope that you will enjoy this casserole, it is worth the extra effort. Ingredients:
2 cups fingerling potatoes, partially boiled, skins on, coarsely chopped |
1 large pepper, sweet, yellow, coarsely chopped |
1 cup cherry tomatoes, halved |
1/2 cup portabella mushroom, diced |
1 sweet onion, medium, sweet, coarsely chopped |
1 shallot, finely chopped 2 - 3 garlic cloves, chopped |
1 lb hot italian sausage, thinly sliced |
1/2 teaspoon sea salt, freshly ground |
1/2 teaspoon black pepper, freshly ground |
1 cup swiss cheese, shredded |
1/2 cup cheddar cheese, shredded |
1 cup sour cream |
1/4 cup wine, white |
1/4 cup butter, melted |
2 tablespoons basil, fresh, finely sliced |
1/2 teaspoon oregano, fresh, finely chopped |
1/2 cup parmesan cheese, shredded |
Directions:
1. 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.
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