Recipe Background
Come in! Have a seat! Get comfy! Have a slice of Welcome Casserole! That always makes anyone at the table feel right at home! Atop a buttery, flaky crust are layers of refreshing green peas, spicy, savory sausage, and summery squash and zucchini: its comfort food designed to make you feel comfortable wherever you are and whoever you're with! Welcome Casserole beckons you to come and take a load off, because you deserve a break! Sit back and enjoy!
Come in! Have a seat! Get comfy! Have a slice of Welcome Casserole! That always makes anyone at the table feel right at home! Atop a buttery, flaky crust are layers of refreshing green peas, spicy, savory sausage, and summery squash and zucchini: its comfort food designed to make you feel comfortable wherever you are and whoever you're with! Welcome Casserole beckons you to come and take a load off, because you deserve a break! Sit back and enjoy!
Ingredients
- 1 pound mild Italian sausage casing removed
- 2 (16-ounce) cans black-eyed peas drained
- 1 (4-ounce) can chopped green chiles drained
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 cups yellow squash sliced
- 2 cups zucchini sliced
- 1 cup yellow onion chopped
- 4 large eggs well-beaten
- 8 ounces mozzarella cheese shredded
- 8 ounces cheddar cheese shredded
- 2 (8-ounce) cans refrigerated crescent rolls
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, add the sausage and cook, stirring to crumble, until browned, about 8 minutes.
- Drain the sausage well and set the skillet aside.
- Transfer the sausage to a large bowl.
- Stir the peas, the chiles, the garlic powder, the cumin, the oregano, the pepper, and the salt, into the sausage.
- Melt the butter in the same skillet over medium heat.
- Add the squash, the zucchini, and the onion to the melted butter and cook, stirring occasionally, until softened, about 8-10 minutes.
- Drain the skillet well and allow it to cool for 5 minutes.
- Stir together the eggs, the mozzarella, and the cheddar in a separate bowl.
- Fold the squash mixture into the egg mixture.
- Separate the crescent roll dough into two long rectangles, pinching the dough seams together.
- Place the dough into the prepared baking dish, pressing it onto the bottom and up the sides to form the crust and cutting away the excess dough.
- Blind bake the crust until it begins to set, about 10 minutes.
- Transfer the crust from the oven.
- Layer the sausage mixture and then the squash mixture into the crust.
- Bake until the casserole is set, about 25-30 minutes.
- Let stand for 15 minutes.
- Serve.
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