Easy Italian Sausage & Broccoli Casserole
Easy Italian Sausage & Broccoli Casserole

I had a box of Bisquick in the pantry and decided I needed to try it out. I don’t normally have it in the house, but back in the 70’s my mom would make all kinds of “Impossible Pies” with the stuff, and they were often some of my favorite meals. I sometimes am called to purchase items when shopping based on old food memories. Most recently was the deviled chicken in the can. I was excited to get home and spread some on a Saltine, but unfortunately the taste was not as I had remembered. I digress. Anyway, what I also had on hand was some local Big Creek Farms sausage that I highly recommend. You can read an article I wrote about the farm and the folks behind the products here. Good stuff. I put all of the ingredients below in a casserole dish, baked at 400 degrees for 35 minutes, and had a nice, light early dinner.

Easy Italian Sausage & Broccoli Casserole

Easy Italian Sausage & Broccoli Casserole
Ingredients

1 pound Italian sausage cooked and drained
1 large steamed bag chopped broccoli, drained
1 small onion finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/2 cup 2 % cottage cheese
1/2 cup Original Bisquick™ mix
1 cup buttermilk
3 eggs

Big Creek Farm
Big Creek Farm

Directions

Heat oven to 400°F. Spray 9-inch glass 9×12 casserole dish with cooking spray.
In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt and garlic powder.
Spread mixture in a 9×12 casserole dish. Add broccoli. Sprinkle with cottage and cheddar cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into casserole dish.
Bake about 35 minutes or until knife inserted in center comes out clean.

Note: Can top with additional grated cheddar cheese and cook on broil for 3-5 more minutes to melt.
Tip: Use 2 packs of steamed chopped spinach fully drained for a different take on a quick #WeekdayMeal.
Note: I used Italian sausage removed from the casings before browning from a local purveyor Big Creek Farm out of Laurel Hill, Florida.

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