Rigatoni & Spicy Sausage Casserole
Mushrooms have the perfect meaty texture to complement a modest amount of spicy Italian sausage in this baked rigatoni that has less than one-quarter the fat of the original. Whole-wheat pasta rather than white pasta makes our version a fiber powerhouse with 7 grams per serving. This delicious and cheesy pasta casserole freezes well so you might want to make an extra to have on hand for a ready-to-heat-and-eat meal.
Baked Cod with Chorizo & White Beans
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage--just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
Egg & Sausage Casserole
A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.
Slow-Cooker White Bean & Sausage Cassoulet
This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Slow-Cooker Sausage & Apple Stuffing
This sausage and apple stuffing is extra-moist and full of classic fall flavors. Using a slow cooker makes this side dish even easier and saves on oven space.
Sunday Sausage Strata
The “strata” in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.
Sausage & Lentil Casserole
Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however, it takes only about 10 minutes to assemble. While it bakes, you can put together a salad, or simply enjoy a glass of wine. If you want to make it vegetarian, substitute soy “sausage” for the Italian sausage and vegetable broth for the chicken broth.