Italian Sausage Casserole

From: Zanni

On May 29, 2007

I really liked this one. I used just one onion, and I threw in some chopped fresh mushrooms that I had in the fridge. Once I put it in the pan I sprinkled some Italian breadcrumbs and Parmesan cheese on top before baking it. That helped soak up some of the juice. I used two 15 oz cans of tomatoes, I drained one and put it the juice of the other. I think next time I'll use about half of the juice of one can. This recipe is great because it's adaptable to whatever veggies you have. I'll be making this again!

From: SammiCat

On May 28, 2007

Really good! I left out the spuds for a lower carb option, used diced italian tomatoes. Even better the next day for lunch. Very easy too. Thanks for a keeper.

From: Bama Chef

On Aug 19, 2005

Very good! I added 1 Tbsp basil and 1 Tbsp Italian Seasoning. I wish I had added more potatoes (I used red-skinned) to make it more of a 1-dish meal. We are excited to have leftovers tonight! Thanks.

From: Venessa

On Dec 4, 2003

This was sooooo Good! This is a definate add to my recipe book. To make this a little more to my tast I added a little more spice. Instead of the simple diced tomatoes I used the same size can of seasoned tomatoes. I couldn't find it already diced so I used the whole ones and cut it up my self. I also added some seasoning salt and cut back on the table salt. To make it more of a meal I used four potatoes. Everything was cooked in 1 hour but it had a lot of liquid. Another 1/2 hour would have reduce the amount of liquid.