There are a few ways I can gauge if my family likes what I have made.  Number one, they are honest to a certain degree, if it is downright gross they will say so and will not choke it down (we order pizza).  No matter how much it hurts I ask, beg, and plead for this honesty.  I do not want to be like one of those people on American Idol who think they can sing just because they belt out Tim McGraw or Faith Hill songs every weekend at the bar while their drunk friends tell them how amazing they are.  Then one day they think they should enter a singing contest because of these blurry beer based compliments.  Number two, if the dish is just OK, my 15 year old will pick at it and say he is not very hungry and my husband will eat it and say it’s different but pretty good.  Number three, if the dish is actually pretty good, my 15 year old will eat one serving and my husband will have two servings but the leftovers will probably sit in the fridge for a week and then get tossed out.  Lastly, if what I made was amazing, my son and husband will both have seconds and if there are any leftovers they will be fought over the very next day just as soon as hunger strikes (for breakfast even).

This casserole turned out pretty good.  It was one of my recent attempts at trying to appear inventive when it comes to fall comfort food.  There are a few things (explained below) that I will change in order to make it amazing but overall it was a successful attempt.

Ingredients:

-1 bag sweet potato tots

-1 box Stove Top Stuffing mix (I used savory herbs)

-2 c. shredded cheese (I used an Italian mix but I think straight mozzarella would be better)

-3.5 oz. crumbled Goat cheese

-12 oz. mild Italian sausage

-1 head Broccoli (washed, trimmed, and cut into ½ in. florets)

-2 tsp. minced garlic

-1 small yellow onion (diced)

-2 Tbsp. butter

Get sweet potatoes cooking in the oven, according to package directions, first. Next, in a microwave safe bowl, cook the broccoli in the microwave for 5 to 6 minutes. Then, in a large pot, melt butter and saute onions until translucent.  Add sausage and garlic to the pot. Brown sausage until it is cooked through, do not drain. Next add 1 & ½ cups water to the pot.  Bring to a boil and add the bread/seasoning packet. Stir to combine, put a lid on the pot and remove from heat. Let stand for 5 minutes to absorb water. (I mostly followed the package directions for the stuffing barring adding fat. (I figured the fat from the sausage and the 2 original Tbsp. of butter were plenty). Coat a large (~9” X 13”) casserole dish with cooking spray.

To assemble the casserole, cover the bottom of the dish with ½ of the sweet potatoes. Evenly cover the first layer of sweet potatoes with ½ of the stuffing mixture. Top these two layers with the goat cheese crumbles, all of the broccoli, and 1/3 rd. of the shredded cheese. Repeat layers of sweet potatoes and stuffing mixture (you will use up the rest of each of these in this layer). Top evenly with the rest of the shredded cheese. Bake casserole at 350° until cheese is melted and casserole is warmed through (~ 30 minutes). Remove from oven, let rest for ~10 minutes. EAT!!!

Compelling Calorie Clue: ~ 100 calories worth of cubed cantaloupe = 2 cups (1 cup shown). 1 cup cantaloupe actually = ~54 calories.  I took this photo as I was feeding cantaloupe to my little boy, he loves watermelon and cantaloupe.  I personally am not a huge melon fan.  I can really take it or leave it. I am more of a fan of fruits you can bake with (like: apples, plumbs, and berries).  I guess I also like citrus fruits too. I suppose I am a flip-flopping politician of fruits!