Sausage and Potato Casserole
Servings: 8 servings
Calories: 328cal
Equipment
Ingredients
- 1 pound Italian sausage bulk, or 5 links, casings removed
- 1 cup mushrooms minced
- ¼ cup fresh Italian parsley (flat leaf), minced
- 1 ½ cups chicken broth
- 3 cups cubed red potatoes
- 3 Tablespoons olive oil divided
- 1 medium yellow bell pepper cubed (about 1 cup)
- 1 medium red bell pepper cubed (about 1 cup)
- 1 leek white part cleaned and sliced
- 4 cloves garlic smashed and coarsely chopped
- 14 ounces diced fire roasted tomatoes drained
- Kosher salt and freshly ground pepper to taste
- ¾ cup shredded garlic cheese or mozzarella
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.1 pound Italian sausage, 1 cup mushrooms
- Add parsley to the chicken broth and set aside.1/4 cup fresh Italian parsley, 1 1/2 cups chicken broth
- 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 to saute for 2-3 minutes, until peppers are tender crisp. Remove potato and pepper mixture from skillet and set aside.3 cups cubed red potatoes, 1 medium red bell pepper, 1 medium yellow bell pepper
- Add the remaining 1 tablespoon of olive oil to the skillet and saute the leeks until tender, about 2-3 minutes, stirring often. Add garlic and saute another minute or so.1 leek, 4 cloves garlic
- Add the drained tomatoes to the skillet and stir everything together.14 ounces diced fire roasted tomatoes
- 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.3/4 cup shredded garlic cheese
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. I highly recommend draining your tomatoes before beginning which will help with the excess liquid. If you prefer it to be even less liquidy, you can cut the broth down to 3/4 cup.
- We love the flavor of garlic cheese, but if you can't find it, Mozzarella is a great substitution.
Nutrition
Serving: 1portion | Calories: 328cal | Carbohydrates: 12g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 52mg | Sodium: 730mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1111IU | Vitamin C: 55mg | Calcium: 98mg | Iron: 2mg
