Italian Sausage Charlotte - cooking recipe

Ingredients

1 1/2 lbs mild Italian sausage
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 medium green bell pepper
1 (16 ounce) jar white alfredo sauce, divided
1/2 cup milk
1 egg
1 garlic clove, pressed
2 teaspoons italian seasoning, divided
1/8 teaspoon salt
16 slices firm white Italian bread
1 (14 1/2 ounce) can diced tomatoes, drained
2 tablespoons parmesan cheese, grated

Preparation

Preheat oven to 400 degrees.
Spray oven proof casserole dish with non stick spray.
Remove sausage links from casings, the casings are not used, so throw them out.
Cut sausage into 1/2\" pieces and cook over medium high heat in skillet, until well browned. Make sure there is NO pink left in the meat.
Slice zucchini and mushrooms.
Cut pepper into 1/4\" strips.
Remove meat from skillet, drain. Before adding 1 cup of the Alfredo Sauce wipe the pan out thoroughly with paper towels, it should be dry, then bring the Alfredo Sauce to a boil. Stir in sausage and vegetables.
Pour mixture into large casserole dish, mounding a bit in the center.
TOPPING.
In a bowl whisk remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon of the Italian seasoning mix, and salt.
Cut crusts off the bread, and dip bread into egg mixture, coating lightly.
Place the bread, slightly overlapped around the edge of the casserole dish on top of the meat mixture, leaving the middle open.
Place drained tomatoes into a bowl, add remaining Italian seasoning. Carefully, spoon mixture into opening of casserole, sprinkle with Parmesan cheese.
Bake for 25 - 30 minutes, or till edges of the bread are deep golden brown.