You may also like
Categories:
Italian sausage zucchini mushrooms green bell pepper white alfredo sauce milk egg garlic Italian seasoning salt white Italian bread tomatoes Parmesan cheese
Viewed: 39 - Published at: 8 years agoIngredients
- 1 1/2 lbs mild Italian sausage
- 1 medium zucchini, sliced
- 8 ounces mushrooms, sliced
- 1 medium green bell pepper
- 1 (16 ounce) jar white alfredo sauce, divided
- 1/2 cup milk
- 1 egg
- 1 garlic clove, pressed
- 2 teaspoons italian seasoning, divided
- 1/8 teaspoon salt
- 16 slices firm white Italian bread
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 tablespoons parmesan cheese, grated
Method
- Preheat oven to 400 degrees.
- Spray oven proof casserole dish with non stick spray.
- Remove sausage links from casings, the casings are not used, so throw them out.
- Cut sausage into 1/2" pieces and cook over medium high heat in skillet, until well browned. Make sure there is NO pink left in the meat.
- Slice zucchini and mushrooms.
- Cut pepper into 1/4" strips.
- Remove meat from skillet, drain. Before adding 1 cup of the Alfredo Sauce wipe the pan out thoroughly with paper towels, it should be dry, then bring the Alfredo Sauce to a boil. Stir in sausage and vegetables.
- Pour mixture into large casserole dish, mounding a bit in the center.
- TOPPING.
- In a bowl whisk remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon of the Italian seasoning mix, and salt.
- Cut crusts off the bread, and dip bread into egg mixture, coating lightly.
- Place the bread, slightly overlapped around the edge of the casserole dish on top of the meat mixture, leaving the middle open.
- Place drained tomatoes into a bowl, add remaining Italian seasoning. Carefully, spoon mixture into opening of casserole, sprinkle with Parmesan cheese.
- Bake for 25 - 30 minutes, or till edges of the bread are deep golden brown.
