Zuppa Toscana Casserole
Directions
- 1Cook 9 ounces of chopped bacon until done, remove and set aside on a paper towel-lined plate.
- 2Cook 16 ounces of mild Italian sausage, remove, and set aside on a paper towel-lined plate.
- 3Chop 5 medium russet potatoes into half-moon bite-sized pieces.
- 4In the same pot the meat was cooked in, start sautéing 1 small onion.
- 5Add in 1 tablespoon of minced garlic.
- 6Add 4 cups of kale and remove any bitter pieces.
- 7Once the vegetables have sweated down, add in 0.5 cup of flour and cook for a couple of minutes.
- 8Add 4 cups of chicken broth and bring to a boil, then add 1.5 cups of heavy whipping cream and stir.
- 9Add seasoning: 1.5 teaspoons of chicken bouillon powder, 0.5 teaspoon of black pepper, and 1 teaspoon of salt.
- 10In a baking dish, add the cooked sausage and bacon to the chopped potatoes.
- 11Pour the sauce over the potatoes, sausage, and bacon.
- 12Cover the dish with foil and bake at 400°F for 30 minutes.
- 13Remove the foil, add parmesan cheese, and bake for another 20 minutes uncovered.
Ingredients
- 9 ounces chopped bacon
- 16 ounces mild Italian sausage
- 5 medium russet potatoes
- 1 tablespoon olive oil
- 1 small onion
- 1 tablespoon minced garlic
- 4 cups kale
- 0.5 cup flour
- 4 cups chicken broth
- 1.5 cups heavy whipping cream
- 1.5 teaspoons chicken bouillon powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup parmesan cheese
Equipment
potcutting boardknifebaking dishoven