Sausage-Broccoli Ricotta Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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You can use 4 cups fresh cooked broccoli florets for this in place of frozen. This makes a great evening meal also! Ingredients:
3/4 lb pork sausage, casings removed (or use italian sausages, can use more) |
1 small onion, chopped |
1 tablespoon fresh minced garlic (optional or to taste) |
1 (10 ounce) package frozen broccoli florets, thawed |
1 1/2 cups shredded old cheddar cheese (can use a little more) |
8 large eggs, lightly beaten |
1 cup ricotta cheese |
1/4 cup half-and-half cream (or milk) |
1 pinch cayenne |
1/2-1 teaspoon seasoning salt (or to taste) |
1 teaspoon black pepper (or to taste) |
2 plum tomatoes, thinly sliced |
shredded cheese, for topping |
Directions:
1. Set oven to 350 degrees.
2. Butter an 11 x 7-inch baking dish.
3. in a skillet cook the sausage meat with onions and garlic until the meat is browned; drain fat and place in a large bowl to cool slightly.
4. To the bowl add in frozen thawed broccoli and 1 cup cheddar cheese; pour the mixture into prepared baking dish.
5. in a bowl whisk eggs with 1/2 cup cheese, ricotta cheese, half and half cream, cayenne, seasoned salt and black pepper; pour over the broccoli in the baking dish.
6. Sprinkle with grated cheddar cheese (any amount desired) then arrange tomato slices on top.
7. Cover with foil and bake for 30 minutes.
8. uncover and continue baking for 10-15 minutes more.
9. Let satnd for 10 minutes before serving.
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