KETO TWICE BAKED BRUSSELS AND SAUSAGE CASSEROLE

KETO TWICE BAKED BRUSSELS AND SAUSAGE CASSEROLE


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WHAT YOU WILL NEED

– 3/4 STICK OF SOFTENED CREAM CHEESE
– 9 OZ SOUR CREAM
– 1LB GROUND SAUSAGE
– 1/4 RED ONION DICED
– 1/2 GREEN PEPPER DICED
– 1 BAG OF SHREDDED MOZZARELLA CHEESE
– 1 BAG OF SHREDDED CHEDDAR CHEESE
– 3 (12 OZ) BAGS OF FROZEN BRUSSELS SPROUTS
– 2 TBSP NATURES SEASONING
– 2 TBSP TONY CHACHERES CREOLE SEASONING
– 2 TBSP GARLIC POWDER



THE PROCESS

– PRE HEAT OVEN TO 375 F
– ON A COOKIE SHEET – LINE WITH ALUMINUM FOIL – SPRAY WITH NON COOKING STICK COOKING SPRAY
– PLACE BRUSSELS SPROUTS ON COOKIE SHEET – COAT THE BRUSSELS SPROUTS WITH THE TONY CHACHERES SEASONING & GARLIC POWDER
– PLACE IN OVEN ON THE TOP RACK FOR 15-20 MINS OR UNTIL WELL DONE – SET ASIDE WHEN DONE TO COOL
– IN A BOWL, STIR SOFTENED CREAM CHEESE, SOUR CREAM, ONIONS & GREEN PEPPER, AND NATURES SEASONING UNTIL WELL BLENDED – SET ASIDE
– IN A WOK (OR SKILLET) COOK THE SAUSAGE, SCRAMBLE UNTIL WELL DONE – SET ASIDE WHEN DONE
– MIX THE SOUR CREAM/ CREAM CHEESE MIXTURE WITH COOKED BRUSSELS SPROUTS ON THE COOKIE SHEET – YOU WANT ALL OF THAT SEASONING THAT THE TRAY HAS
– IN A CASSEROLE DISH, SPRAY WITH NON STICK COOKING SPRAY
– EVENLY SPREAD HALF OF THE BRUSSELS/ CREAM CHEESE MIXTURE IN THE DISH
– EVENLY SPREAD HALF OF THE SHREDDED CHEDDAR CHEESE
– EVENLY SPREAD HALF OF THE COOKED GROUND SAUSAGE
– EVENLY SPREAD HALF OF THE SHREDDED MOZZARELLA CHEESE
– REPEAT THE PREVIOUS 4 STEPS
– PLACE LAYERED CASSEROLE DISH INTO THE OVEN FOR AN ADDITIONAL 10-15 MINUTES OR UNTIL CHEESE IS GOLDEN AND MELTED
– LET COOL FOR 5 MINUTES
– SERVE AND ENJOY!

PLEASE LET ME KNOW HOW THIS DISH TURNS OUT FOR YOU!


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