Recipe Background
The Healthy Farmhouse Casserole wants to help you eat better while still filling you up and making your taste buds happy. Is such a thing possible? It turns out, yes, it is! By combining protein packed mushrooms, lean yet savory sausage, sweet bell peppers, and creamy mozzarella, Healthy Farmhouse Casserole brings together some bold country flavors that get you ready for anything without adding in guilt! This is the dish you need to keep those New Year's resolutions throughout the year!
The Healthy Farmhouse Casserole wants to help you eat better while still filling you up and making your taste buds happy. Is such a thing possible? It turns out, yes, it is! By combining protein packed mushrooms, lean yet savory sausage, sweet bell peppers, and creamy mozzarella, Healthy Farmhouse Casserole brings together some bold country flavors that get you ready for anything without adding in guilt! This is the dish you need to keep those New Year's resolutions throughout the year!
Ingredients
- 2 tablespoons plus 2 teaspoons olive oil divided
- 1 (16-ounce) package cremini mushrooms cleaned and thickly sliced
- 1 (19.5-ounce) package hot or mild turkey or pork Italian sausage links
- 2 red bell peppers cut into thick strips
- 2 green bell peppers cut into thick strips
- 1/2 teaspoon Italian herb blend
- 1/2 teaspoon all-purpose seasoning blend
- freshly ground black pepper to taste
- 1 1/2 cups mozzarella cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a large, nonstick pan over medium-high heat, add 1 tablespoon of the olive oil.
- Add the mushrooms to the hot oil and cook, while stirring, until the mushrooms release their liquids, the liquids have evaporated, and the mushrooms are lightly browned, about 5 minutes.
- Transfer the mushrooms to the bottom of the prepared baking dish, spreading them out evenly.
- In a separate, large, nonstick pan over medium-high heat, add 1 tablespoon of the remaining olive oil.
- Add the sausages to the hot oil and cook, while turning the sausages occasionally, until they are browned on all sides, about 2-3 minutes per side.
- Transfer the sausages to a cutting board and allow them to cool slightly.
- Slice the sausages in half lengthwise, then cut the sausages into thick half-moons.
- Return the sausage pieces to the pan over medium-high heat and cook, while stirring them occasionally, until the cut sides of the sausages are browned and the sausage pieces reach an internal temperature of 145 degrees F, about 2 minutes per side.
- Transfer the sausage pieces to a plate and set them aside.
- In the same pan used to cook the mushrooms, over medium-high heat, add the remaining olive oil.
- Add the red bell peppers and the green bell peppers to the hot oil and cook, while stirring, until they just begin to soften, about 4 minutes.
- Add the pepper mixture over the mushrooms in the baking dish.
- Season the mushrooms and the pepper mixture in the baking dish with the Italian herb blend, the all-purpose seasoning, and the black pepper
- Layer the sausage pieces over the pepper mixture in the baking dish.
- Sprinkle the sausage layer evenly with the mozzarella cheese.
- Bake until the casserole is sizzling hot and the cheese is melted and browned, about 25 minutes.
- Serve hot.
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