Sausage-Broccoli Ricotta Casserole

• lb pork sausage, casings removed (or use Italian sausages, can use more)↗3⁄4 lb
• small onion, chopped↗1
• tablespoon fresh minced garlic (optional or to taste)↗1 tablespoon
• (10 ounce) package frozen broccoli florets, thawed↗1 ounce
• cups shredded old cheddar cheese (can use a little more)1 1⁄2 cups
• large eggs, lightly beaten↗8
• cup ricotta cheese↗1 cup
• cup half-and-half cream (or milk)↗1⁄4 cup
• pinch cayenne↗1
• teaspoon seasoning salt (or to taste)↗1⁄2 - 1 teaspoon
• teaspoon black pepper (or to taste)↗1 teaspoon
• plum tomatoes, thinly sliced↗2
• shredded cheese, for topping

Step-by-step instructions

1. 1

   Set oven to 350 degrees.

2. 2

   Butter an 11 x 7-inch baking dish.

3. 3

   in a skillet cook the sausage meat with onions and garlic until the meat is browned; drain fat and place in a large bowl to cool slightly.

4. 4

   To the bowl add in frozen thawed broccoli and 1 cup cheddar cheese; pour the mixture into prepared baking dish.

5. 5

   in a bowl whisk eggs with 1/2 cup cheese, ricotta cheese, half and half cream, cayenne, seasoned salt and black pepper; pour over the broccoli in the baking dish.

6. 6

   Sprinkle with grated cheddar cheese (any amount desired) then arrange tomato slices on top.

7. 7

   Cover with foil and bake for 30 minutes.

8. 8

   uncover and continue baking for 10-15 minutes more.

9. 9

   Let satnd for 10 minutes before serving.