Come in! Have a seat! Get comfy! Have a slice of Welcome Casserole! That always makes anyone at the table feel right at home! Atop a buttery, flaky crust are layers of refreshing green peas, spicy, savory sausage, and summery squash and zucchini: its comfort food designed to make you feel comfortable wherever you are and whoever you’re with! Welcome Casserole beckons you to come and take a load off, because you deserve a break! Sit back and enjoy!
Ingredients
- 1 pound mild Italian sausage, casing 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
Directions
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 heat, add the sausage and cook, stirring to crumble, until browned, about 8 minutes.
Step 4 –Drain the sausage well and set the skillet aside.
Step 5 –Transfer the sausage to a large bowl.
Step 6 –Stir the peas, the chiles, the garlic powder, the cumin, the oregano, the pepper, and the salt, into the sausage.
Step 7 –Melt the butter in the same skillet over medium heat.
Step 8 –Add the squash, the zucchini, and the onion to the melted butter and cook, stirring occasionally, until softened, about 8-10 minutes.
Step 9 –Drain the skillet well and allow it to cool for 5 minutes.
Step 10 –Stir together the eggs, the mozzarella, and the cheddar in a separate bowl.
Step 11 –Fold the squash mixture into the egg mixture.
Step 12 –Separate the crescent roll dough into two long rectangles, pinching the dough seams together.
Step 13 –Place the dough into the prepared baking dish, pressing it onto the bottom and up the sides to form the crust and cutting away the excess dough.
Step 14 –Blind bake the crust until it begins to set, about 10 minutes.
Step 15 –Transfer the crust from the oven.
Step 16 –Layer the sausage mixture and then the squash mixture into the crust.
Step 17 –Bake until the casserole is set, about 25-30 minutes.
Step 18 –Let stand for 15 minutes.
Step 19 –Serve.
