Ingredients
1 pound bulk Italian sausage1 medium onion, chopped1/4 cup chopped green pepper2 tablespoons plus 1 cup all-purpose flour, divided1/2 teaspoon dried basil1/2 teaspoon fennel seed, crushed1 can (15 ounces) tomato sauce2 cups shredded part-skim mozzarella cheese2 large eggs, room temperature1 cup 2% milk1 tablespoon canola oil1/2 teaspoon salt2 tablespoons grated Parmesan cheese, optional
Preparation
Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink, breaking sausage into crumbles; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes.
Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour mixture until blended; pour over casserole.
Bake, uncovered, until browned, 25-30 minutes.
