SAUSAGE, PEPPERS, AND ONIONS HOAGIE CASSEROLE

SAUSAGE, PEPPERS, AND ONIONS HOAGIE CASSEROLE


2 Tbs. olive oil

2 lbs. sweet Italian sausage links

3 onions, peeled and sliced into 1” thick wedges

2 green bell peppers, cored and sliced into strips

2 red bell peppers, cored and sliced into strips

3 tsp. Dish off the Block Ciao Bella Italian Spice Blend, divided

½ tsp. salt

½ tsp. black pepper

3 tsp. corn starch

1 1/2, 12 oz. beers (18 oz. total)

17 slices provolone cheese (or 3 ½ cups shredded cheese)

1 baguette, chopped into 1” chunks (about 7-8 cups)


Preheat oven to 375 degrees


Heat the olive oil in a large deep skillet over medium high heat and add the sausage links.  Sear on all sides and remove from the pan.  They do not need to be completely cooked through.  Slice them into ½” rounds and set aside.


Add the onions and peppers to the skillet and cook, stirring frequently, until begin to get soft and fragrant, about 5-6 minutes.  Add 2 teaspoons of the Italian seasoning, the salt, and pepper to the skillet and cook for 3-4 minutes until peppers are very soft.


Add the cornstarch to the skillet and toss to combine.  Pour the beer into the skillet and add the sausage back into the pan.  Bring to a boil and cook for 3-4 minutes, stirring frequently, until the sauce becomes glossy and thickens to coat the back of a spoon.


Transfer this mixture to a 9” x 13” baking dish that has been coated with non-stick spray.  Rip 10 of the cheese slices into pieces and spread over the top of the casserole.  Spread the bread cubes over the top of the cheese and then the remaining cheese, ripped into pieces over the bread.  Sprinkle the remaining teaspoon of the Italian seasoning over the top.


Bake for 30-35 minutes until the top is browned and the casserole is bubbly.

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