NUTTY BROCCOLI GRATINS
2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts
- Heat oven to 325°.
- Oil ramekins and set aside.
- In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
- In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
- Reduce heat to low and simmer until thickened.
- Remove from heat.
- Add egg and cheese, whisking until smooth.
- Divide sausage, mushrooms and broccoli between ramekins or baking dish.
- Pour sauce over top.
- Top with nuts.
- Bake 25 minutes until bubbly.