Fennel provides a slight licorice flavor, ground mustard adds zing and winter vegetables and smoked sausage combine with hearty bread and melted cheese to create a satisfying meal.

Makes 8 (1-cup) servings.

Prep Time: 30 minutes
Cook Time: 50 minutes

Nutritional Information

For 1 serving
Calories: 338
Sodium: 497mg
Fat: 18g
Carbohydrates: 28g
Cholesterol: 146mg
Protein: 16g

Peasant Bread Casserole with Toasted Fennel and Sausage

Ingredients

1 tablespoon McCormick® Gourmet Collection Fennel Seed
1 teaspoon McCormick® Gourmet Collection Mustard, Ground
1/2 teaspoon McCormick® Gourmet Collection White Pepper, Ground
2 tablespoons butter
1 medium onion, chopped
1 cup sliced celery
1/2 pound carrots, peeled, cut into 1/2-inch rounds
1/2 pound cauliflower, cut into small florets
1 pound lean smoked sausage, cut in 1/2-inch slices and halved
1 package (8 ounces) shredded Cheddar and Monterey Jack cheese blend
2 tablespoons flour
3 cups milk
4 eggs, lightly beaten
8 ounces Italian or French bread, cut in 1/2-inch cubes (about 6 cups)

Directions

1. Preheat oven to 350°F. Toast fennel seed in large dry skillet on medium heat 30 seconds. Add mustard and white pepper; continue to stir spices 30 seconds or until aromatic. Remove from pan. Lightly crush seeds with a mortar and pestle or with the back of a skillet. Set spices aside.

2. Melt butter in same skillet on medium heat. Add onion, celery and carrots; cook and stir 7 to 8 minutes. Add cauliflower; cook and stir 5 minutes. Stir in sausage and toasted spices; cook 3 minutes or until heated through. Pour into greased 4-quart casserole.

3. Toss cheese with flour in large bowl. Add milk, eggs and bread cubes; stir gently to moisten bread. Pour into casserole; mix gently with vegetables and sausage.

4. Bake, uncovered, 40 to 50 minutes or until knife inserted into the center comes out clean.

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