When it’s time again to go to your school reunion, sure, you want to dress to impress and recall all of your amazing accomplishments. But what you should really focus on is what type of food you’ll be bringing, because that’s what they’ll actually remember. If you share this Big-Reunion Casserole with your classmates, you can be confident that the flaky crescent roll crust cradling all of the zesty sausage, the array of tender veggies, and the gooey cheeses will have them voting you “most likely to be the best person ever!” Who doesn’t want that honor?! It feels good to be back to where it all started, yet this Big-Reunion Casserole will create a new and delicious legacy that everyone will be talking about for years to come!
Ingredients
- 2 tablespoons unsalted butter, plus more, to taste, for greasing the baking dish
- 1 pound mild Italian sausage, casings removed
- 2 (16-ounce) cans black-eyed peas, drained
- 1 (4-ounce) can chopped green chiles, drained
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup yellow onion, chopped
- 4 large eggs, well-beaten
- 1 (8-ounce) package mozzarella cheese, shredded
- 1 (8-ounce) package cheddar cheese, shredded
- 2 (8-ounce) cans refrigerated crescent rolls
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to lightly grease a 13×9-inch baking dish.
Step 3 –In a large skillet over medium heat, add the sausage and cook, while crumbling with a wooden spoon, until it is no longer pink, about 8 minutes.
Step 4 –Drain the sausage well, then pour it into a large bowl.
Step 5 –Add the black-eyed peas, the green chiles, the garlic powder, the cumin, the oregano, the pepper, and the salt to the sausage and stir to combine.
Step 6 –In the same skillet over medium heat, melt the remaining 2 tablespoons of butter.
Step 7 –Add the squash, the zucchini, and the onion to the melted butter and cook, stirring occasionally, until they have softened, about 8-10 minutes.
Step 8 –Transfer the skillet from the heat and drain it well. Let the sausage mixture cool, about 5 minutes.
Step 9 –In a second large bowl, add the eggs, the mozzarella, and the cheddar and stir to combine.
Step 10 –Fold the squash mixture into the egg mixture.
Step 11 –Unroll the crescent roll dough sheets into two rectangles, then pinch the seams on the longer sides together to form one large rectangle.
Step 12 –Place the dough rectangle in the prepared baking dish and press it into the bottom and up the sides to form a crust. Use a knife to cut away the excess dough.
Step 13 –Bake the crust until it begins to set, about 10 minutes.
Step 14 –Transfer the baking dish to a wire rack. Pour the sausage mixture over the crust and top with the squash mixture.
Step 15 –Bake the casserole until it is set, about 25-30 minutes.
Step 16 –Transfer the baking dish to a wire rack and let the casserole cool, about 15 minutes.
Step 17 –Serve.
