Sausage Blue Cheese Casserole Food

SAUSAGE NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper., Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

CHEESY SAUSAGE BREAKFAST CASSEROLE

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
• Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
• Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
• Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
• Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
• Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

SAUSAGE-AND-CHEESE PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
• Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.

CHEESE AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Grease 9x13 inch glass baking dish.
• Place bread cubes in prepared dish.
• Top with sausage and cheese.
• Beat together eggs, milk, mustard and salt.
• Season with pepper.
• Pour egg mixture over sausage mixture.
• Preheat oven to 350 degrees.
• Bake casserole until puffed and center is set, about 50 minutes.
• Cut into squares and serve.

SIMPLE SAUSAGE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

STICKY SAUSAGE BURGERS WITH BLUE CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
• Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

SAUSAGE-BLUE CHEESE CASSEROLE

Steps:

• Cook noodles according to package directions and drain.
• In large skillet cook sausage over medium heat until no longer pink; drain.
• In Dutch oven, combine soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in noodles, sausage, mushrooms, pimientos and green pepper.
• Transfer to two greased 3-qt baking dishes. Toss bread crumbs and butter; sprinkle over top.
• Bake uncovered at 350 F for 30-35 minutes, until edges are bubbly.