1 lb. bulk Italian sausage
1 medium onion, chopped
1/4 c. chopped green pepper
2 T. plus 1c. all-purpose flour, divided
1/2 t. dried basil
1/2 t. fennel seed, crushed
15 oz. can tomato sauce
2 c. (8 oz.) shredded mozzarella cheese
1 c. milk
1 T. vegetable oil
1/2 t. salt
2 T. grated parmesan cheese, (optional)
In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel; mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. Transfer to an ungreased 13x9-inch baking dish. Sprinkle with mozzarella cheese. Place the remaining flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth; stir in parmesan cheese if desired. Pour over casserole. Bake uncovered at 425 degrees for 25-30 minutes or until browned.
Notes: I always use extra basil (often replacing it with Italian seasoning) and parmesan. I sometimes skip fennel because there's already some in the sausage. It's easy to make a double batch of the base and then freeze the extra in a quart-sized freezer bag. If we're feeding a larger group, then I make a double base and a single crust.
I've accommodated dairy-free eaters by leaving the parmesan out of the crust, sprinkling the mozzarella and parmesan on only one section of the dish, and using a dairy-free milk.
Linked up at: Eat at Home Ingredient Spotlight - hot dogs & sausage