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.
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.
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.