Monday, February 15, 2010

Sausage-Broccoli Puff

I got this recipe from a cookbook handed down to me by my grandmother-in-law. My grandmothers have both passed away, but Grandma Pete's memory lives on in my kitchen, thanks to her Broccoli-Cheese Soup. Not having my grandmas makes me that more appreciative of my grandmothers-in-law and their recipes!

Back to the recipe. It's super-easy, looks fancy, and makes a light, fluffy crust that the kids (and Jay) fight over.

Sausage-Broccoli Puff

  • 1/4 cup butter, cubed
  • 3/4 cup milk
  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 cups sliced fresh mushrooms, or 1 small can of mushroom stems and pieces (optiona)
  • 1 small onion, sliced into rings
  • 2 tablespoons butter
  • 1 pound bulk pork sausage
  • 3 cups frozen chopped broccoli
  • 1/3 cup uncooked instant rice, or 1 cup cooked white rice
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Place butter in a glass 9-in. pie plate; place in a 400° oven for 2-3 minutes or until butter is melted. Remove from the oven.
  2. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate.
  3. Bake at 400° for 25 minutes or until puffed and golden.
  4. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside.
  5. In the same skillet, cook sausage over medium heat until no longer pink; drain.
  6. Stir in broccoli and rice. Cook until tender. (If using cooked rice, cook the broccoli tender before adding the rice.)
  7. Stir in mushroom mixture and cheese. Cover and keep warm.
  8. When pancake is removed from oven, immediately spoon filling into center and serve.

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