Italian Sausage Charlotte
Posted by BJ

Meat Mixture
1 1/2 pounds mild Italian sausage links
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 jar (16 ounce) white Alfredo pasta sauce, divided

Topping
1/2 cup milk
2 eggs
1 garlic clove, pressed
2 teaspoon Italian seasoning mix, divided
1/8 teaspoon salt
16 slices firm white bread
1 can (14 1.2 ounces) diced tomatoes, drained
2 tablespoons fresh Parmesan cheese, grated

1. Preheat oven to 400 degrees. For meat mixture, remove casing from sausage links; discard. Cut sausage into 1/2 inch pieces. Cook sausage in a stir fry skillet over medium heat until well browned and no longer pink. Turning as meat browns.

2. Meanwhile, slice zucchini. Slice mushrooms. Cut red bell pepper into 1/4 inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out the skillet, and add 1 cup Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into a oval baker, mounding slightly in center.

3. For topping, whisk together remaining Alfredo sauce, milk and eggs. Add garlic pressed, 1 teaspoon of the seasoning mix and salt. Cut crusts off the bread. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open.

4. Drain tomatoes in a small colander; transfer to small a bowl. Add remaining 1 teaspoon seasoning mix. Spoon tomato mixture into opening. Grate cheese over top. Bake 25 to 30 minutes or till edges of bread are deep golden brown.

Yield: 8 servings