Sausage-rice Phyllo Casse­role

Taste of Home - - RECIPE INDEX -

This is the per­fect cross be­tween flaky pot­pie and clas­sic casse­role. I cre­ated it to use up in­gre­di­ents I had stocked in my kitchen. Mix up the herbs and spices to fit any taste. Jenn Tid­well, Fair Oaks, CA

Prep: 1 hour

• Bake: 35 min. Makes: 8 serv­ings

1 lb. bulk Ital­ian sausage 2 gar­lic cloves, minced 1 tsp. dried basil 1 tsp. dried oregano 1/3 cup chardon­nay or chicken broth

6 medium to­ma­toes,

peeled and crushed

1 medium car­rot, peeled

and grated

41/2 tsp. tomato paste

1 bay leaf 1/2 tsp. salt 1/4 tsp. gar­lic pow­der 1/4 tsp. pa­prika

11/2 cups frozen peas

3 cups cooked rice

2 green onions, sliced

1 Tbsp. minced fresh pars­ley 11/2 cups grated Parme­san cheese

3/4 cup grated Ro­mano cheese 10 sheets phyllo dough

(14x9-in. size) 1/4 cup olive oil

1. In a 6-qt. stock­pot, cook sausage over medium heat un­til no longer pink, 6-8 min­utes, break­ing into crum­bles. Re­move with a slot­ted spoon; drain. Add gar­lic, basil and oregano to skil­let; cook and stir for 30 sec­onds. Add the chardon­nay, stir­ring to loosen browned bits from pan. Cook un­til the liq­uid is al­most evap­o­rated, 1-2 min­utes.

2. Stir in to­ma­toes, car­rot, tomato paste, bay leaf, salt, gar­lic pow­der, pa­prika and sausage. Bring to a boil. Re­duce heat; sim­mer, cov­ered, for 20 min­utes. Cool.

3. Pre­heat oven to 350°. Stir peas into sausage mix­ture. In a small bowl, com­bine rice, green onions and pars­ley. In a greased 13x9-in. bak­ing dish, layer half of the rice mix­ture,

¹₂ cup Parme­san cheese, ¹₄ cup Ro­mano cheese, sausage mix­ture,

¹₂ cup Parme­san cheese and ¹₄ cup Ro­mano cheese. Top with re­main­ing rice and cheeses.

4. Un­roll phyllo dough. Layer five sheets of phyllo on top of fill­ing, brush­ing each with oil. Brush the re­main­ing five phyllo sheets with oil, crum­ple gen­tly and place on top of the casse­role.

5. Bake un­til crust is golden and crisp and fill­ing is bub­bly, 35-40 min­utes. Let stand 5 min­utes be­fore serv­ing.

Test Kitchen tip: To make ahead, as­sem­ble casse­role a day in ad­vance of serv­ing. Cover and re­frig­er­ate. Re­move from re­frig­er­a­tor 30 min­utes be­fore bak­ing. Bake as di­rected.

1 piece: 451 cal., 21g fat (8g sat. fat), 46mg chol., 1085mg sod., 45g carb. (6g sug­ars, 4g fiber), 22g pro.

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