1 lb. bulk Italian sausage
1 medium onion, chopped
1/4 c. green pepper, chopped
2 Tbsp. plus 1 c. all-purpose flour
1/2 tsp. dried basil
1/2 tsp. fennel seed, crushed
1 (15 oz.) can tomato sauce
2 c. Mozzarella cheese, shredded
2 eggs
1 c. milk
1 Tbsp. vegetable oil
1/2 tsp. salt
2 Tbsp. Parmesan cheese, grated (optional)

In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons of flour, basil and fennel. Mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. Transfer to an ungreased 13 x 9 x 2-inch pan. 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° for 25 to 30 minutes or until browned. Serves 8.