A1 Sausage Casserole
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| 1 lb. | fresh (hot) boudin sausage (skinned and sliced) |
| 2 can | diced tomatoes (drained) |
| 2 large | baking potatoes (peeled and chopped) |
| 1 large | white onion (chopped) |
| 3 | green onions with the tops (peeled, chopped and set aside) |
| 1/2 | green bell pepper (seeded and sliced) |
| 1/2 | red bell pepper (seeded and sliced) |
| 1 | habanero pepper (seeded and chopped) |
| 2 large | yellow summer squash (peeled and sliced thin) |
| 4 medium | zucchini squash (peeled and sliced thin) |
| 1 tsp | cayenne chili powder |
| | salt and pepper to taste |
| | parmesan cheese |
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| brown sausage in large frying pan. add the rest of the ingredients, |
| except the green onions. smother down, then transfer to a greased |
| casserole dish, in layers. sprinkle parmesan cheese between the layers. |
| cover the top with a lot of parmesan cheese. bake at 350f for 30-40 |
| minutes. remove and top the casserole off with the green onions. serve |
| with steamed asparagus and warm french bread. |
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| william barfieldsr |
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| (ID: 10520) Mirror: rec.food.recipes: Sat, Oct 11, 2003 |