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Ben Peays
All-In-One Sausage and Zucchini Casserole
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CATEGORY
CUISINE
TAG
YIELD
Grains, Meats, Dairy
Dutch
1
Servings
INGREDIENTS
2
tb
Olive oil; (2 to 3)
1 1/2
lb
Ground chuck
1
lb
Hot or mild Italian sausage
3
Zucchini; cut into 1/2-inch
Cubes
4
Garlic cloves; chopped
1
Onion; sliced
1
c
Long-grain rice
1
cn
Whole tomatoes; (14 1/2 ounce)
Chopped
2
ts
Fennel seed
1/2
ts
Red pepper flakes
1
tb
Finely chopped fresh basil
1
tb
Finely chopped fresh rosemary
Salt and freshly ground black pepper
3
c
Chicken broth or stock
1
c
Freshly grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 375 degrees. Heat the oil in a large 5-quart Dutch oven.
Add the ground chuck and sausage. Brown. Drain and set aside. In the Dutch
oven in the oil, saute the zucchini, garlic, and onion until soft and
translucent. Add the rice and cook until opaque, about 2 minutes. Add the
tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and
chicken broth. Heat through until just to the boil. Stir in the meat.
Transfer to a rectangular baking dish. Top with the Parmesan cheese and
bake 1 hour. Top with additional Parmesan cheese if desired, when served.
May be made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.
Yield: 6 to 8 servings
Posted to EAT-L Digest 27 Sep 96
Date: Fri, 27 Sep 1996 21:27:43 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
NOTES : NATHALIE DUPREE COOKS #ND7111
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
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