Tuesday, September 4, 2012

Miranda’s Italian Sausage Charlotte


Meat Mixture

1 1/2 lbs mild Italian sausage links
1 medium zucchini, sliced
8 oz mushrooms, sliced (I leave this out)
1 medium red or green bell pepper
1 jar (16 oz) white Alfredo pasta sauce, divided

1/2 cup milk
2 eggs
1 garlic clove, pressed
2 tsp Italian seasoning, divided
1/8 tsp salt
16 slices firm white bread (give or take)
1 can (14 1/2 oz) diced tomatoes, drained
2 Tbls fresh Parmesan cheese, grated

Preheat oven to 400'. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in a skillet over medium heat until well browned and no longer pink, turning as meat browns.

Meanwhile, slice zucchini and mushrooms. Cut bell pepper into 1/4-inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out skillet with paper towels and add 1 cup of the Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into a baking pan, mounding slightly in the center.

For topping, in a small bowl, whisk together remaining Alfredo sauce, milk, and eggs using a whisk. Add pressed garlic, 1 tsp if the Italian seasoning, and the salt. Cut crusts off of bread. Dip bread into egg mixture, coating lightly; overlap in a circular pattern over sausage mixture, leaving center open.

Drain tomatoes; transfer into a small bowl. Add remaining 1 tsp seasoning mix, mix well. Spoon tomato mixture into opening. Grate cheese over top. Bake 25-30 minutes or until edges of bread are deep golden brown.

Haylee’s Note:
Well played Miranda!  This recipe was a hit for the whole family!  And summer is the PERFECT time for this recipe!  I gave some to my neighbor to try and she loved it too!  This recipe is definitely a keeper!  We were all fighting over the few leftovers that remained!  Thanks Miranda!

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