Italian Sausage Gouda Broccoli Bake

Small Town Woman


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7.00 (in)
7.00 (in)
7.00 (in)
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Italian Sausage Gouda Broccoli Bake


  • 1 lb ground Italian pork sausage
  • 1 medium sweet onion chopped
  • 1 yellow bell pepper seeded & chopped
  • 2 large cloves garlic minced
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups low sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 6 cups fresh broccoli florets
  • 1 cup minute rice (instant rice)
  • 2 cups Gouda cheese shredded
  • 2 cups seasoned croutons


  1. In dutch oven or large oven safe skillet over medium heat brown ground Italian sausage. When almost brown add onion and bell pepper and cook an additional 2-3 minutes. Add garlic and cook for 1 additional minute. With slotted spoon remove sausage mixture from skillet and plate.
  2. Melt butter in skillet over medium low heat, Whisk in flour and cook for 2 minutes; whisking continuously. Slowly whisk in milk and chicken broth alternating between the two. Bring to low boil for two minutes; whisking very frequently. Whisk in oregano, onion powder, crushed red pepper, salt and black pepper. Stir in broccoli and minute rice. Cook for two minutes over a low boil. Remove from heat and allow to cool for ten minutes. Add sausage mixture back to pan and 1 cup shredded Gouda.
  3. Crush croutons in large plastic bag with rolling pin. You can either transfer to a 9 x 11 casserole dish sprayed with nonstick cooking spray or bake in ovenproof skillet or dutch oven, Top with croutons and remaining Gouda cheese. Bake uncovered at 400 degrees for 25 minutes.
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