Creamy Collards and Sausage Bake
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15-20 minutes
Cook time: 15-20 minutes
Servings: 6-8
Ingredients
- 1 pound ground mild Italian sausage
- ¼ cup unsalted Butter
- ¼ cup all purpose flour
- 4 cups whole milk
- 1 (8-ounce) block mozzarella cheese, grated
- 1 (7-ounce) block gouda cheese, grated
- ½ pound chopped fresh collard greens
- 1 (16-ounce) package penne pasta, cooked according to package directions for al dente
- 1 (4-ounce) jar diced pimientos, drained
- 1½ teaspoons Kosher salt, divided
- ¾ cup panko
- 2 tablespoons unsalted Butter, melted
Directions
Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with cooking spray.
Shape sausage into small balls (about 2 teaspoons each).
In a large saucepan, cook sausage balls over medium heat, turning occasionally, until golden brown, 5 to 6 minutes. Remove from pan.
In same pan, melt butter over medium heat. Gradually whisk in flour, and cook, stirring frequently, for 2 minutes. Slowly whisk in milk, and cook, stirring frequently, until mixture is thickened, about 5 minutes. Gradually add cheeses, stirring until melted and well combined. Fold in greens, penne, pimientos, and 1 teaspoon salt. Transfer to prepared pan.
In a small bowl, combine bread crumbs, melted butter, and remaining 1⁄2 teaspoon salt. Sprinkle over casserole.
Bake until golden brown and bubbly, 15 to 20 minutes. Serve immediately.