Italian Sausage Charlotte
This contemporary casserole, is a savory twist on a French classic. It pairs custard-dipped bread slices that bake up crispy over a zesty filling.
- Meat Mixture
- 1 1/2 pounds mild Italian sausage links
- 1 medium zucchini, sliced
- 8 ounces mushrooms, sliced
- 1 medium red or green bell pepper
- 1 jar (16 ounces) white Alfredo pasta sauce, divided
- 1/2 cup milk
- 2 eggs
- 1 garlic clove, pressed
- 2 teaspoons Italian Seasoning Mix, divided
- 1/8 teaspoon salt
- 16 slices firm white bread
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 2 tablespoons fresh Parmesan cheese, grated
Preheat oven to 400°F. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in Stir-Fry Skillet over medium heat until well browned and no longer pink, turning with Nylon Turner as meat browns.
Meanwhile, using Ultimate Mandoline, slice zucchini using v-shaped blade. Slice mushrooms with Egg Slicer Plus®. Cut red 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 Oval Baker, mounding slightly in the center.
For topping, in Small Batter Bowl, whisk together remaining Alfredo sauce, milk and eggs using Stainless Whisk. Add garlic pressed with Garlic Press, 1 teaspoon of the Seasoning Mix and salt. Cut crusts off bread using Bread Knife. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open.
Drain tomatoes in small Stainless Mesh Colander; transfer to small Bamboo Fiber Mixing Bowl. Add remaining 1 teaspoon Seasoning Mix; mix with Mix 'N Scraper®. Spoon tomato mixture into opening. Using Rotary Grater, grate cheese over top. Bake 25-30 minutes or until edges are deep golden brown.
- 8 servings
Nutrients per serving:
Calories 640, Total Fat 42 g, Sodium 1460 mg, Fiber 3 g