Description
This creamy Zuppa Toscana Casserole is the ultimate comfort food! Made with tender sliced potatoes, savory Italian sausage, crispy bacon, fresh kale, and a rich Parmesan cream sauce, this hearty casserole is baked until golden and bubbly. Perfect for cozy family dinners, busy weeknights, and delicious make-ahead meals!
Ingredients
Scale
- 1 cup cooked and crumbled bacon (about 8 ounces)
- 1 pound cooked and crumbled Italian sausage
- 2 tablespoons reserved bacon grease
- 1½ cups diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 5 cups chopped kale, stems removed
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1½ cups heavy whipping cream
- 2 cups shredded Parmesan cheese, divided
- 1 teaspoon salt, plus more for seasoning the potatoes
- ½ teaspoon ground black pepper, plus more for seasoning the potatoes
- 4 cups peeled and sliced russet potatoes (about ¼-inch thick)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Sauté the Aromatics: Heat 2 tablespoons of reserved bacon grease in a large skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and cook for another minute.
- Cook the Kale: Add the chopped kale to the skillet and cook for 2–3 minutes, stirring occasionally, until wilted.
- Prepare the Cream Sauce: Stir in the flour and cook for 2–3 minutes. Slowly pour in the chicken broth, stirring continuously until smooth.
- Add Cream and Cheese: Stir in the heavy whipping cream, 1 cup of shredded Parmesan cheese, salt, and black pepper. Continue stirring until the cheese melts and the sauce becomes creamy.
- Add Bacon and Sausage: Stir the cooked and crumbled bacon and Italian sausage into the sauce until evenly combined.
- Assemble the Casserole: Arrange half of the sliced potatoes evenly in the prepared baking dish. Season lightly with salt and pepper. Pour the creamy sausage mixture over the potatoes. Arrange the remaining potatoes on top and sprinkle with the remaining 1 cup of Parmesan cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- Bake Uncovered: Remove the foil and bake for another 15–20 minutes, until the potatoes are fork-tender, the sauce is bubbling, and the cheese is golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes before serving. Enjoy warm!
Notes
- Potatoes: Slice potatoes evenly, about ¼-inch thick, for consistent cooking.
- Italian Sausage: Use mild sausage for a family-friendly version or spicy Italian sausage for extra heat.
- Cheese: Freshly shredded Parmesan melts more smoothly than pre-shredded varieties.
- Kale Substitute: Fresh spinach works well as an alternative to kale.
- Make Ahead: Assemble the casserole ahead of time, cover, and refrigerate until ready to bake. Allow additional baking time if refrigerated.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze cooked portions for up to 2–3 months for best quality. The cream sauce may change texture after thawing.
- Reheating: Reheat covered in a 350°F oven until hot throughout, reaching 165°F.
- Serving Suggestion: Serve with a fresh green salad, roasted vegetables, or crusty garlic bread.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 740 kcal
- Sugar: 5 g
- Sodium: 1850 mg
- Fat: 58 g
- Saturated Fat: 28 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 165 mg