SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
SAUSAGE, SUN-DRIED TOMATO AND POTATO CASSEROLE
Make and share this Sausage, Sun-Dried Tomato and Potato Casserole recipe from Food.com.
Provided by drozga
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Sauté sausage, breaking into small pieces. Add onions and garlic & sauté 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top.
- Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 511.3, Fat 42, SaturatedFat 20, Cholesterol 356.6, Sodium 1149.7, Carbohydrate 8.7, Fiber 0.7, Sugar 2.9, Protein 24.6
ITALIAN SAUSAGE AND POTATO CASSEROLE
Another one of my easy ones! But also another good one. If you leave out the potatoes, this is also very good served over egg noodles.
Provided by Kayne
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Grease large casserole.
- Cut precooked sausages into 2" pieces, and both peppers into 1/4" slices.
- Cut precooked potatoes into fourths, lengthwise, then into halves.
- Combine sausage, peppers, potatoes, onion, undrained tomatoes,and basil into large bowl.
- Mix very gently.
- Spoon mixture into casserole.
- Cover with foil with slit cut into center.
- Bake until done, about 50 minutes.
Nutrition Facts : Calories 728.7, Fat 47.1, SaturatedFat 16.4, Cholesterol 97, Sodium 2073.6, Carbohydrate 39.6, Fiber 6.4, Sugar 10.7, Protein 37.3
SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE
Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.
Provided by Aimless
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 13x9x2 glass baking dish.
- Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
- Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
- Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
- Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
- Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5
POTATO SAUSAGE CASSEROLE
The subtle spices in this sausage potato casserole give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. -Mrs. Fred Osborn, Thayer, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.
Nutrition Facts : Calories 430 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1130mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
SAUSAGE-POTATO CASSEROLE
A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.
Provided by Sue Lauderbaugh
Categories Meat and Poultry Recipes Pork Sausage
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
- Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
- Bake at 375 degrees F (190 degrees) for 1 hour.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 35.1 g, Cholesterol 74.9 mg, Fat 28.7 g, Fiber 4.1 g, Protein 20 g, SaturatedFat 12.2 g, Sodium 802.2 mg, Sugar 2.8 g
TASTY SAUSAGE CASSEROLE
Tomato based sausage casserole, a healthy(ish!) cheap family meal.
Provided by ferrittmerritt
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
- Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
- turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
- Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
- Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.
FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE
Make and share this Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce recipe from Food.com.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- You will need a deep saute pan that can hold the sauce, and the pasta.
- Have all your ingredients ready to go before beginning to cook.
- Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
- Add the sundried tomatoes and toss to combine.
- Season with the salt and pepper.
- Let cook about a minute, then add the sage, toss, and cook another minute.
- Add the Vermouth to the pan and toss with the other ingredients.
- Let reduce about half (about 2-3 minutes), then add the chicken stock.
- Toss and let this reduce about half (about 2 to 3 minutes).
- Add the cream, then let this mixture reduce slightly.
- Taste, adjust for pepper and salt.
- Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
- Serve with the remaining cheese.
BAKED PORK SAUSAGES WITH POTATOES AND TOMATOES
Make and share this Baked Pork Sausages With Potatoes and Tomatoes recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all the ingredients from the sausages up to and including the potatoes into an oiled baking dish or pan. Season well with salt and pepper, and drizzle with the olive oil.
- Turn the oven to 350ºF and cook for 30 minutes, stirring occasionally.
- Add the tomatoes, pecorino or provolone, and oregano, stir, and cook for about 10 minutes.
- Serve hot with bread.
Nutrition Facts : Calories 629.8, Fat 43.4, SaturatedFat 12.6, Cholesterol 64.7, Sodium 1380, Carbohydrate 35.6, Fiber 4.5, Sugar 5.9, Protein 25.1
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