Total Time
55mins
Prep 20 mins
Cook 35 mins

This is a casserole that tastes like a cross between a lasagna and a pizza, yet there is no flour or pasta in this at all! Like most casseroles, it is super easy to make, and a very easy take-along for lunch the next day!

Ingredients Nutrition

  • 8 ounces white mushrooms, washed and sliced
  • 12 green bell pepper, washed, seeded, and diced
  • 1 cup marinated artichoke hearts, drained and cut into 1/2 inch pieces
  • 1 pre-cooked sweet Italian sausage, cut into 1/4 inch pieces (like Niman Ranch's)
  • 10 -15 black olives, sliced into small rings (optional)
  • 8 ounces tomato sauce
  • 12 teaspoon no-salt italian seasoning
  • 1 cup shredded pizza cheese (like Crystal Farms Pizzeria cheese, alternatively, 1 cup shredded part-skim Mozzarella cheese)
  • 6 eggs
  • 12 cup 2% milk
  • 1 tablespoon olive oil

Directions

  1. Pre-heat oven to 375 degrees F.
  2. Cut the pre-washed and pre-sliced mushrooms into 1/2 inch pieces, and cut the pre-cooked Sweet Italian Sausage into small pieces, about 1/4 inch thick.
  3. Heat a non-stick skillet on medium-high heat on the stovetop, and add 1 tablespoons olive oil, the mushrooms, and sausage. Cook until mushrooms are soft, stirring occasionally.
  4. Meanwhile, wash, seed, and dice 1/2 of a green bell pepper.
  5. When mushrooms are soft, add the green bell pepper, and cook an additional 30 seconds. Remove from heat and leave in skillet.
  6. Drain the marinated artichoke hearts, and cut into 1/2 inch pieces. If desired, add the sliced black olives to the artichoke hearts in a small bowl until evenly mixed.
  7. In a large mixing bowl, beat 6 eggs and 1/2 cup milk until yolks are well blended.
  8. Add 1/2 teaspoons Italian Seasoning, and 4 ounces of the tomato sauce, and blend well with a wire whisk.
  9. Add 1/2 cup of the pizza cheese to the egg, milk, tomato sauce and Italian Seasoning mixture until evenly distributed.
  10. Combine mushrooms, sausage, bell pepper, artichokes and olives together in the skillet. Pour the mixed ingredients into a pre-greased 9" x 13" glass casserole dish.
  11. Pour the egg mixture over these ingredients, and fold with a silicone spatula until evenly distributed in casserole dish.
  12. Pour the remaining 4 ounces of tomato sauce over the top of the casserole, and spread evenly with the silicone spatula.
  13. Sprinkle 1/2 cup of the shredded pizza cheese over the top of the casserole so it is evenly distributed.
  14. Bake for 30-35 minutes until the cheese is melted and bubbling.