Sausage, Corn and Broccoli Bake

Enjoy this cheesy sausage and veggie casserole that's made using Pillsbury® crescent rolls and Green Giant® vegetables - perfect for dinner.

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Servings 6

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( 23 ) Ratings

23 Ratings

5 Stars 11%

4 Stars

3 Stars

2 Stars 22%

1 Stars 19%

Member Reviews ( 8 )

574943b5-f95b-4e74-9b83-c6c1e6c90548

ingredients 8
Prep Time 15 min
Total Time 1 hr 20 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

8: oz spicy or mild bulk pork sausage

2: cups Green Giant® Select® frozen broccoli florets, thawed

3: eggs

1: tablespoon all-purpose flour

1: teaspoon seasoned salt

1: can (14.75 oz) Green Giant® cream style sweet corn

1: cup shredded Cheddar cheese (4 oz)

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Directions

1 Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press on bottom and 1/2 inch up sides of dish. Press edges and perforations to seal.
2 In 10-inch skillet, cook pork over medium-high heat, stirring occasionally, until no longer pink; drain. Spoon evenly over dough in dish. Top with broccoli. In large bowl, beat eggs, flour and seasoned salt until well blended. Stir in corn. Pour over broccoli; sprinkle with cheese.
3 Cover with foil; bake 30 minutes. Uncover; bake 25 to 35 minutes longer or until knife inserted in center comes out clean.

EXPERT TIPS

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Expert Tips

Serve with a leafy green salad topped with tomato wedges.

Four ounces of American or Colby cheese can be substituted for Cheddar cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 9g, 9% Trans Fat 2g 2% ),
Cholesterol: 140mg; 140%;
Sodium: 1010mg; 1010%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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P3smom

report Posted Jun. 26, 2012 6:03 AM

I made this for the first time last night for dinner. I used an 8x8 glass pan rather than the larger one recommended,and since I was out of foil, baked it uncovered. Didn't work out so well; after almost an hour in the oven, the edges of the crust were close to being burned, but the middle was still very liquid-y. Despite all that, I liked the flavor of it. Will try again, following the recipe more closely. May leave out the corn, though; I didn't find that it added much flavor, and was more liquid than necessary. Perhaps whole corn would work better. For now, it's a keeper.

buggemom

report Posted Jun. 15, 2012 10:55 AM

I really like this. Like RainyCityLady I have tried it with different meats and vegetables. It always comes out good and makes a great all in one meal!

RainyCityLady

report Posted Jun. 12, 2012 11:57 AM

This recipe is very versatile. I have made it with turkey sausage and there's less fat. I have made it with ground beef and half a cup of tomato soup or leftover spaghetti sauce and it's a great quick super. Sometimes I use leftover ham or chicken, a bag of frozen mixed veggies and half a can of mushroom soup. Get creative!

donnasgulfcoastin

report Posted Jun. 10, 2012 4:36 PM

I've made a similar recipe but will try this one as soon as I purchase a can of cream corn. I noticed on review from Michelle21s - asking if should drain corn or not. The recipe says to use cream corn which you would not drain.

djk45

report Posted Jun. 10, 2012 4:26 PM

I would guess you wouldn't drain as the recipe calls for cream style corn not the stuff with the liquid.