Don’t know what to make for dinner? Well, the show must go on, and it will, once Musical Casserole takes center stage! This fluffy, veggie-filled bake will make you randomly break into song and dance with each taste, and is worthy of a standing ovation from everyone around the table. How fun is that?! This combination of fluffy eggs, fresh garden veggies, spicy sausage, and melty cheeses really hits the high note every time! Go ahead and take a bow. This Musical Casserole is your curtain call moment!

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  • 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 tablespoons unsalted butter
  • 2 cups yellow squash, sliced
  • 2 cups zucchini, sliced
  • 1 cup yellow onion, chopped
  • 4 large eggs, well-beaten
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces cheddar cheese, shredded
  • 2 (8-ounce) cans refrigerated crescent rolls


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –In a large skillet over medium, add the sausage and cook, while crumbling, until no longer pink, about 5-7 minutes.

Step 4 –Drain the sausage well and transfer the skillet from the heat.

Step 5 –Pour the sausage into a large bowl and stir in the black-eyed peas, the chiles, the garlic powder, the cumin, the oregano, the pepper, and the salt.

Step 6 –Melt the butter in the same skillet used for the sausage over medium heat.

Step 7 –Add the squash, the zucchini, and the onion to the melted butter and cook, stirring occasionally, until the veggies have softened, about 8-10 minutes.

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Step 8 –Drain the veggies well, then let them cool for 5 minutes.

Step 9 –In another bowl, add the eggs, the mozzarella, and the cheddar cheese and stir to combine.

Step 10 –Fold the egg mixture into the veggie mixture.

Step 11 –Separate the crescent roll dough into two long rectangles, then pinch the dough seams together.

Step 12 –Place the dough in the bottom of the prepared baking dish, then press it down and up the sides to form a crust. Use a knife to cut away any excess.

Step 13 –Bake the crust until it begins to set, about 10 minutes.

Step 14 –Transfer the baking dish from the oven and evenly top with the sausage mixture, then the egg-veggie mixture.

Step 15 –Bake the casserole until it is set, about 25-30 minutes.

Step 16 –Let the casserole stand for 15 minutes.

Step 17 –Serve.