Nothing better than enjoying a comforting casserole on any night of the week with your feet kicked up and a favorite tv show. Sausage and Broccoli Cheese Casserole delivers a quick fix for relaxation. No excess cooking and it doesn’t fall short on flavor. Let’s sit and talk about this Sausage and Broccoli Cheese Casserole and what makes this perfect for your next meal.
Casseroles are one-dish meals that I bake and serve which consists of a mixture of ingredients. There are rice dishes, pasta dishes and vegetable dishes to name a few. It doesn’t have a set recipe and whatever you choose to incorporate is the recipe for that moment. Perfect opportunity to use up the leftover rice in the refrigerator, the frozen broccoli and a package of Italian Sausage you bought and never used. With the addition of some pantry items and a little bit of this and a little bit of that. You can have dinner done in no time and leftovers for lunch the next day. It is a win win situation no matter how you look at it.
Sausage and Broccoli Cheese Casserole brings a creamy cheesy base filled with rice, broccoli, cheese and mild heat. It isn’t the healthiest of all meals, but they are delicious ones that I enjoy and worth a little guilt from time to time. There is no fun in food if you cannot enjoy the good and the bad at times. There is room for substitution to make this casserole your own version. Can also be enjoyed using Turkey, Chicken, Vegan Sausage, Kielbasa or no sausage, just add in extra vegetables or whatever your soul desires. I don’t know about you but I’m ready to enjoy my evening and meal so I will let you get to your cooking so you can enjoy yours!
Sausage and Broccoli Cheese Casserole
Equipment
- Large Deep Skillet
- Knife
- Casserole Dish
Ingredients
Protein
- 4-6 Mild Italian Sausage Links Slice into bite size pieces.
Produce
- 2-3 cups Broccoli Cooked and chopped to small pieces. May use Steamed Package if preferred.
- 1-2 Poblano Peppers Diced
- 1 small Yellow Onion Diced
- 1 tsp Minced Garlic
Pantry
- 4 cups Rice Prepared/Cooked
Dairy
- 16 oz Shredded Mexican Blend Cheese May substitute for your favorite cheese.
- 2 cups Heavy Cream
- 1/2 cup Milk
- 1/2 cup Sour Cream
Canned Goods
- 10 oz Cream of Mushroom
- 10 oz Cream of Chicken
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt.
- t tsp Onion Powder
- Salt To taste.
- Black Pepper To taste.
Oil
- Olive Oil
Instructions
Preparation
- Preheat oven to 350℉
- Heat Skillet on Medium/High. Drizzle a light coating of Olive Oil.
- Add sliced Italian Sausage and begin sautéing until browned on all sides. Remove and set aside.
- Place chopped Onion, Poblano Peppers, Minced Garlic into skillet and begin sautéing 3-5 minutes or until vegetables soften and becomes fragrant.
- Add Cream of Mushroom, Cream of Chicken, Heavy Cream, Milk, Sour Cream, Garlic Herb Seasoning, Onion Powder and a couple generous pinches of Salt & Pepper.
- Stir until all ingredients are incorporated and creamy.
- Gently add the cooked Rice, Broccoli, 1/2 of Shredded Cheese and mix together. Lower cooking temperature and let it simmer for 5 minutes or so until the cheese is melted. Taste at this point to see if additional seasonings are needed.
- Add the cooked Sausage and stir into mixture.
- Pour into casserole dish sprayed with nonstick spray.
- Top off with remaining Shredded Cheese, cover with lid or foil and bake for 20-30 minutes or until cheese is melted and lightly browned and bubbly.
- Remove and let casserole rest for 10 minutes prior to serving to allow it to set.
- Enjoy!
