1poundItalian sausagebulk, or 5 links, casings removed
1cupmushroomsminced
1 1/2cupschicken broth
1/4cupfresh Italian parsley(flat leaf), minced
3cupsred potatoescubed
3tablespoonsolive oilseparated
1medium red bell peppercubed (about 1 cup)
1medium yellow bell peppercubed (about 1 cup)
1leekwhite part cleaned and sliced
4cloves garlicsmashed and coarsely chopped
14oztomatoescanned
Kosher salt and freshly ground pepper
3/4cupgarlic cheeseshredded
Instructions
Preheat oven to 350 F.
Mix the sausage with the mushrooms until well combined. Brown sausage mixture in a skillet over medium heat until nicely browned. Drain and set aside. Wipe out skillet.
Add parsley to the chicken broth and set aside.
Add 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the potatoes and cook, about 6-8 minutes, creating a nice light brown crust. Add the yellow and red bell peppers and continue and saute for 2-3 minutes, until peppers are tender crisp. Remove potato and pepper mixture from skillet and set aside.
Add remaining tablespoon of olive oil to the skillet and saute leek until tender, about 2-3 minutes, stirring often. Add garlic and saute another minute or so. Add the tomatoes to the pan and stir everything together. Add broth and parsley mixture and bring to a gentle boil. Season with freshly ground pepper and a couple pinches of Kosher salt.
Combine all ingredients except for the cheese and place in a 2 quart casserole dish. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with shredded cheese and bake another 10 minutes.
Notes
This is a very adaptable casserole recipe, so you certainly could use ground beef instead of Italian sausage. In fact, any ground meat will work.
This casserole has almost a stew-type consistency. If you prefer it to be less liquidy, you can drain the can of tomatoes before adding them. Another option is to cut the broth down to 3/4 cup. However, do not do both or you won't have enough liquid!