Name: Sausage-Rice Phyllo Casserole
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 2 garlic cloves, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/3 cup chardonnay or chicken broth; 6 medium tomatoes, peeled and crushed; 1 medium carrot, peeled and grated; 4-1/2 teaspoons tomato paste; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1-1/2 cups frozen peas; 3 cups cooked rice; 2 green onions, sliced; 1 tablespoon minced fresh parsley; 1-1/2 cups grated Parmesan cheese; 3/4 cup grated Romano cheese; 10 sheets phyllo dough (14x9-inch size); 1/4 cup olive oil

I created this recipe to use up the ingredients I had stocked in my cupboards. You can mix up the herbs and spices to fit any taste. Add rosemary or cayenne to give it a little more kick. —Jenn Tidwell, Fair Oaks, California

Ingredients

1 pound bulk Italian sausage

2 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/3 cup chardonnay or chicken broth

6 medium tomatoes, peeled and crushed

1 medium carrot, peeled and grated

4-1/2 teaspoons tomato paste

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1-1/2 cups frozen peas

3 cups cooked rice

2 green onions, sliced

1 tablespoon minced fresh parsley

1-1/2 cups grated Parmesan cheese

3/4 cup grated Romano cheese

10 sheets phyllo dough (14x9-inch size)

1/4 cup olive oil

Instructions

1 In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 1-2 minutes.

2 Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool. Discard bay leaf.

3 Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses.

4 Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole.

5 Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving. To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.