Sausage-Rice Phyllo Casserole

Name: Sausage-Rice Phyllo Casserole
Prep time: 60 min
Cook time: 35 min
Total time: 1 h 35 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 1 hour Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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

TEST KITCHEN APPROVED

Sausage-Rice Phyllo Casserole

1 Reviews Add your review

Yield:8 servings

Prep:1 hour

Cook:35 min

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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

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Directions

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.