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Italian Sausage Charlotte
Submitted by: Lindalee S.
Ingredients
Meat Mixture:
1 1/2 lbs. mild Italian sausage links
1 medium zucchini
8 oz. mushrooms
1 medium red or green bell pepper
1 jar (16oz.) white Alfredo pasta sauce
Topping:
1 1/2 cup milk
2 eggs
1 garlic clove
2 tsp Pantry Italian Seasoning Mix*
1/8 tsp salt
16 slices firm white bread
1 can (14 1/2oz.) diced tomatoes
2 oz Parmesan cheese, in block
Preheat oven to 400°F. For meat mixture, remove casings from sausage
links; discard casings. Cut sausages cross wise into 1/2" pieces. Cook
sausage in Stir-Fry Skillet over medium heat until well browned and no
longer pink, keep turning. Meanwhile, slice zucchini and mushrooms.
Chop bell pepper.
Remove
sausage from skillet; drain with paper towels and add 1 cup of the
Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour
mixture into deep dish baker, mounding slightly in the center.
For topping, whisk together remaining Alfredo
sauce, milk and eggs. Add garlic, 1 tsp. Italian Seasoning Mix, and
salt. Cut crusts off bread
and Dip bread into egg mixture, coating
lightly; overlap bread in a circular pattern over sausage mixture,
leaving center open. Drain tomatoes and transfer to bowl, add remaining
1 tsp Italian Seasoning Mix; mix and spoon tomato mixture into opening.
Grate cheese over top.
Bake 25-30 minutes or until edges
of bread are deep golden brown.
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