Prizewinning Plate: Broccoli Sausage Pie

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By Laurie McGovern, PaulaDeen.com User

Need a little help with your weeknight dinners? PaulaDeen.com users, Laurie, sent in this recipe for her Broccoli Sausage Pie to help! It was an instant hit in the Test Kitchen because of it’s so easy to prepare, and slam packed with flavor. Not to mention, who doesn’t love a casserole that you can prepare in advance?

Thanks for your recipe, Laurie!

Broccoli Sausage Pie

Ingredients:
2 pks chopped frozen broccoli
1-2 lbs. sausage (5 links), casing removed and crumbled
1/4 tsp. garlic salt
1 egg beaten
2/3 - 3/4 cup milk
Mozzarella cheese, shredded
2-3 Tbs. flour
1-2 medium onions (finely chopped)
2 pks refrigerated crescent rolls (When ready to line baking dish, pull 1 pack out of refrigerator - do not pull second pack until actual moment of use. Crescent rolls spread best when cold.)
3-6 ozs. cream cheese, softened

Directions:
Preheat oven to 350 degrees F.

Brown sausage & onions until brown, drain fat. When cool, crumble sausage and put back into cooking pan. (A cast iron skillet works well.)

At the same time in a separate pot, cook frozen broccoli. Squeeze and drain really well, pressing out all the moisture.) Add garlic salt, and flour to sausage and mix. Mix in cream cheese, then add milk. (Start with 2/3 cup and add additional as needed.) Mix gradually. Stir in egg and broccoli. Line the bottom of a 13x9 pan with 1 pack of crescent rolls, with fingers gently spread to cover bottom of pan and slightly up sides of dish. Be careful not to spread too thinly. Add mixture then top with shredded mozzarella cheese. Top with second pack of crescent rolls and again, very gently spread to cover and push slightly into sides of dish. Prick the top with fork as you would a pie. Brush the top with milk, and bake 40-45 minutes at 350 degrees.

Remove from oven and let cool 10 minutes. Serve.

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Leave a Comment

Reader Comments:

54321

I made this recipe, and this is what I did...I used 1 pound of mild breakfast sausage and also 1/2 pound ground beef. I used about 3-4 ounces of the cream cheese, and just 1 package of frozen broccoli that I steamed in the microwave. For the mozzerella, I used about 1 cup, but may use more next time. It was really good. My whole family loved it!

By Kammie on December 29, 2012

54321

On Laurie McGovern's Brocolli Sausage Pie....what kind of sausage is used? Sounds good but unclear on type of sausage. Thanx

By Anita Haik on December 08, 2012

54321

Is it italian, or breakfast sausage?

By Jthurm on December 04, 2012

54321

peanut Butter and jelly ice cream sandwiches sound very good to taste. hay yall. coutry lady.

By Donna marie Eichhorn on December 04, 2012

54321

What if you have fresh broccoli? How much would I use? Would I need to cook it or blanch it before use?

By Krystal on December 02, 2012

54321

Are these 8 oz.or 16 oz. of broccoli and what kind of Sausage?

By Anonymous on November 30, 2012

54321

Just a question on the cream cheese, does that mean 3 to 6 ozs of cream cheese? I'm guessing use as much as you like?

By Cherise Morris on November 30, 2012

54321

I make this but I put ground beef and jimmy dean sausage plus I put a little jalapeño cheese in the meat mixture also Along with the trinity

By Brenda on November 30, 2012

54321

How much cream cheese???

By Anonymous on November 30, 2012

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am