Zuppa Toscana Casserole
A comforting casserole featuring creamy sausage, crispy bacon, thinly sliced potatoes, kale, and Parmesan cheese baked to golden perfection in one pan.
Equipment
- 1 9x13-inch baking dish
- 1 skillet
Ingredients
- 8 oz uncooked bacon
- 1 lb ground Italian sausage mild or spicy
- 4-5 medium russet potatoes peeled and thinly sliced
- 1 yellow onion diced
- 1 tbsp minced garlic
- 4 cups chopped kale stems removed
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ¾ cup shredded Parmesan cheese
- Nonstick cooking spray
Instructions
- Preheat oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- Peel and thinly slice the potatoes, then arrange them evenly in the baking dish.
- Cook bacon in a skillet until crispy, then drain on paper towels and reserve 1 tablespoon of bacon grease in the skillet.
- Add ground sausage, diced onion, and minced garlic to the skillet; cook until the sausage is browned and fully cooked.
- Sprinkle flour over the sausage mixture, stir and cook for 1–2 minutes.
- Gradually whisk in chicken broth and then heavy cream; simmer for 3–5 minutes until the sauce slightly thickens.
- Crumble the cooked bacon and sprinkle it along with the chopped kale evenly over the potatoes.
- Pour the sausage and cream mixture evenly over the potatoes and gently spread to coat all ingredients.
- Top with shredded Parmesan cheese, cover tightly with foil, and bake for 50 minutes.
- Remove foil and bake an additional 10 minutes until potatoes are tender and the top is golden.
- Allow the casserole to rest for 5–10 minutes before serving.
Notes
- Substitute turkey sausage or spinach for kale for variation.
- Refrigerate leftovers up to 4 days or freeze up to 2 months.
- Reheat covered at 350 °F; add broth if needed to loosen sauce.