Ingredients for Sausage Broccoli Ricotta Casserole
- Pork Sausage
- Onion
- 2 cloves minced garlic
- Frozen Broccoli Florets
- Old Cheddar Cheese
- 3 large eggs
- 15 oz ricotta cheese
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper (optional)
- Seasoning Salt
- 1/2 teaspoon black pepper
- Plum Tomatoes
- Cheese
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How to Make Sausage Broccoli Ricotta Casserole
- Preheat oven to 350°F (175°C).
- Grease an 11x7-inch baking dish with butter.
- In a large skillet, brown 1 lb Italian sausage (removed from casings), 1/2 cup chopped onion, and 2 cloves minced garlic over medium heat. Break sausage into crumbles while cooking.
- Drain off excess grease and transfer sausage mixture to a large bowl. Let cool slightly.
- Add 4 cups cooked broccoli florets (fresh or frozen, thawed) and 1 cup shredded cheddar cheese to the bowl with the sausage. Mix well.
- Pour the sausage and broccoli mixture into the prepared baking dish.
- In a separate bowl, whisk together 3 large eggs, 1/2 cup shredded cheddar cheese, 15 oz ricotta cheese, 1/2 cup heavy cream, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper.
- Pour the egg mixture evenly over the broccoli and sausage mixture in the baking dish.
- Sprinkle the top with 1/2 cup additional shredded cheddar cheese and arrange 8-10 tomato slices on top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until golden brown and bubbly.
- Let the casserole stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
10g
Fat
90g
Carbs
2g
