Saturday, February 5, 2011
Broccoli and Sausage Casserole
12 oz of Italian Bread, unsliced
1 large garlic clove, peeled and smashed
1 large red onion, cut into thin wedges
4 cups broccoli florets
1 tsp olive oil
12 oz raw turkey sausage, sweet italian variety
1/2 cup chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
3/4 cup low-fat, shredded, sharp cheddar cheese
Preheat oven to 400 degrees. Slice bread in half lengthwise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15-20 minutes total. Remove pans from oven and cut bread into 1/2 inch cubes, reduce oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7-10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper, and red pepper flakes. (Make sure to scrape up any browned bits of food on the bottom or sides of the skillet and stir into mixture).
Coat a 9 inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.
WW points 6