Creamy Zuppa Toscana Casserole for Cozy Nights In

This Zuppa Toscana Casserole combines crispy bacon, savory sausage, and creamy sauce for a comforting dinner.

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Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

6 slices Bacon Adds flavor and crunch; substitute with turkey bacon for a leaner option.
1 lb Ground Italian Sausage Provides protein and a savory base; swap for ground turkey or chicken for a lighter version.
2 large Russet Potatoes Contributes heartiness and structure; use Yukon Gold for a buttery flavor or parboil for quicker cooking.
1 medium White Onion Enhances flavor depth; any onion variety can work in a pinch.
1 tbsp Garlic Paste Offers rich garlicky aroma; fresh minced garlic can be substituted if preferred.
2 cups Kale Leaves Adds nutrition and color; spinach can be used as an alternative for a milder taste.

For the Sauce

1 tbsp Flour Thickens the sauce; gluten-free flour can be used as a substitute.
3 cups Chicken Broth Provides flavor base; vegetable broth can replace it for vegetarian options.
1 cup Heavy Whipping Cream Creates creaminess; for a lighter version, opt for half-and-half or a plant-based cream.
1 large Egg Acts as a binder; omit if desired, but the casserole might be less cohesive.
1 cup Parmesan Cheese Adds richness and flavor; use Pecorino Romano or a vegan cheese substitute as alternatives.

Equipment

9x13 inch baking dish
Skillet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Grease a 9x13-inch baking dish and layer thinly sliced Russet potatoes.
Cook bacon in a skillet until crispy; chop and scatter over the potatoes. Add cooked ground sausage.
Sauté chopped onion and garlic paste in reserved bacon grease for 2-3 minutes.
Incorporate kale leaves and cook until just wilted, about 2 minutes.
Sprinkle flour over the kale mixture, then whisk in chicken broth and cook until thickened, about 3-5 minutes. Stir in heavy whipping cream.
Beat the egg and temper it with hot sauce, then mix into the sauce with half of the Parmesan.
Pour the sauce over the layered mixture, cover with foil, and bake for 50-60 minutes.
Remove foil, sprinkle remaining Parmesan over top, and bake for an additional 25-30 minutes.
Let the casserole rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 10mg

Notes

For best flavor, consider adding a splash of cream or broth before reheating leftovers.

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