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Sausage-Rice Phyllo Casserole

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

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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Test Kitchen Approved

Sausage-Rice Phyllo Casserole

1 review
Prep Time 1 hour
Cook Time 35 min
Yield 8 servings

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
Text Ingredients

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.

Nutrition Facts

1 piece: 451 calories, 21g fat (8g saturated fat), 46mg cholesterol, 1085mg sodium, 45g carbohydrate (6g sugars, 4g fiber), 22g protein.

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