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- Y'all know, I think Casseroles
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are so wonderful for families.
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I know I kind of complain a little bit Thanksgiving,
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but in Thanksgiving and everybody's bringing something
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you gonna find a lot of casseroles
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but this casseroles is your main meal casserole.
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It's got everything you need.
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It's got your meat, your veggies and your bread.
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So I have started scrambling my sausage
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and my onions together, and they have really...
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they have really cooked enough
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and I'm using two boxes of frozen spinach.
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Now the secret to success
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on this is you must...
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pick your broccoli up
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and squeeze it just as hard as you can
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and then I'm going throw it in my colander.
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But this step is really-
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This is really, really important.
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Otherwise, all that water is gonna be
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in your casserole and you don't want that.
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So I'm just making sure
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that our sausage and our onion is done,
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and it is but it's really gonna go into the oven at the end.
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So it'll be cooking even more and Teresa jumped in
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and squeezed all the water out of our broccoli.
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So now I'm going to add garlic salt
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And I'm gonna add some flour.
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there is a link that you can go to
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after the video and get all the proper measurements.
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Now we're gonna add our cream cheese
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And I'm gonna kind of break this up in pieces.
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So it won't take so long.
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And cream cheese does so much to a dish Y'all.
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You know, I think I make some of the most wonderful lasagna.
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to my lasagna is I put cream cheese in it too.
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To me, you can't get enough cheeses in lasagna
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you bite into a chunk of that.
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honey hush It's so good.
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And you'll wanna make sure
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that your cream cheese is at room temperature like this.
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Now I'm adding in some milk.
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Can I tell you to start with like 2/3 or 3/4 a cup of milk
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and then add more if you need more.
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speaking of adding more.
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I threw a whole eight ounce packet of cream cheese in there
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and it called for six ounces.
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I kind of messed up and I'm so happy I did.
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Okay. So I'm gonna let our sausage
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and cream cheese and milk mixture.
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I'm gonna let it cool down some
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and then I'll be adding a beaten egg to it.
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So while that's cooling down, I'm gonna come in here.
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Cause remember at the start of the video,
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I said it's got your whole, everything you need in it?
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Oh, I do love a crescent role.
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Do y'all love a Crescent role.
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- [Off-Screen Voice] Def.
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- You know, they're so good as a dessert.
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I mean, you can do anything
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with these little roll that you want to.
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So I'm gonna place this...
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and I'm gonna make sure the seams are put together
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really nicely and I'm gonna stretch it out
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so it can start coming up the sides of the dish
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so I might bring a piece of this down and up.
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Yes. That looks perfect.
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So I would love to hear from y'all
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On casseroles that y'all put together that y'all make
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I'd love to know your feelings about a casserole.
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Some people love them, some people don't.
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But when I say-when I see it says
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put it in a 13 by 9 by 2,
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it's good chance I'm gonna love it.
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Cause that means my life
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is going be a little more towards the easy side.
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But like I said, I'd really like to hear from y'all
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so I will know What I need to bring to the table.
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Our mixture has cooled off.
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So I'm gonna add our egg.
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I just didn't want...
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the sausage to be too hot
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because I didn't want this egg scrambled.
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I wanted it to just...
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run through that sausage and cream
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Just like silt without lumping up.
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And remember I'm using two-
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- Why did I say spinach?
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Thank you. Thank you.
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Thank you so much, Kinsey, to keep me straight.
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I think I've been calling it spinach now for about an hour
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just walking around the kitchen.
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So that is chopped frozen broccoli
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that I put in the microwave for just a couple of minutes
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just to make sure it's melted
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so I could squeeze all the water out of it.
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And then we got one other good thing that's gonna go in it.
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So I've got that nice and even, and spread out
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and now some mozzarella cheese
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and I do love mozzarella.
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You know, some cheese don't melt out so good
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Okay now for the finale,
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you know what I did forget.
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I forgot to prick the bottom, of that pie crust
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but I don't think I'm gonna have to worry
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about it breaking through,
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but I should have, I should have pricked the bottom
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once I got it laying in there but...
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I'm gonna just kind of...
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mash those seams together,
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and I'm gonna mash it out a little bit right here
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So hopefully I can just lay it down.
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I'm not so worried about the perforated part.
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I think that'll just kind of make it kind of interesting
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with it bubbling through that crust.
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What y'all think kiddies?
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- [Kinsey] It'd be pretty.
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- [Deep Off-Screen Voice] It'd be like a pot-pie.
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- [Kinsey] You gonna prick holes
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I always prick or cut actually
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I put little slits in my crust
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But I don't think we're gonna need to now.
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Because we've got all those nice kind of natural slits.
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Oh, this is gonna be so good.
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I think I need to brush the top of this
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with some kind of milk or cream
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so I'm gonna brush the top
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with some half & half or heavy cream
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and we're gonna put it in the oven
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and we're gonna bake it for about 45 minutes at 350.
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Y'all look at this wonderful,
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it's like pie and look at that mozzarella cheese.
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we got our crust on the bottom,
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and our meat and veggies in the center.
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Grandchildren are gonna love this.
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See that cheese in there.
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I love mozzarella cheese.
