Zuppa Toscana Casserole
Zuppa Toscana Casserole transforms Italian soup into a hearty meat and potatoes casserole perfect for feeding hungry appetites.
Equipment
- 9x13-inch baking dish
- Large skillet
Ingredients
Meat
- 1 lb ground Italian sausage cooked, crumbled & drained
- 8 oz bacon cooked crisp & crumbled (reserve ¼ cup bacon grease)
Vegetables
- 7 cups thinly sliced russet potatoes
- 1 small white onion peeled & diced
- 6 cups washed and chopped kale leaves stems removed
Pantry Staples
- 2 tablespoon garlic paste
- ½ cup flour
- 4 cups chicken broth
- 1 - 1 ½ cups heavy whipping cream
- 1 large egg beaten & tempered
- salt to taste
- pepper to taste
Cheese
- 1 ½ cups shredded Parmesan cheese divided
Instructions
Preparation
- Spread the potatoes out in an even layer in the bottom of a 9x13" baking dish, then spread the sausage and bacon evenly out overtop.
- Return the bacon grease to the same large skillet, set over medium heat.
- Add the onions and garlic, stirring to combine, and sauté for 2-3 minutes, just until softened. Add the kale, stirring just until wilted.
- Sprinkle the flour out over the skillet, stirring to coat everything, and cook for 60 seconds.
- Add the broth to the skillet and whisk it in, then simmer until slightly thickened. Stir in the cream until evenly incorporated.
- Transfer a tablespoon of the hot liquid to a small bowl, then add the beaten egg and stir to combine. Stir in another tablespoon of the hot liquid, then one more. Pour the egg mixture back into the skillet, whisking to combine.
- Add half the Parmesan cheese to the skillet, stirring, just until melted and smooth. Pour the sauce mixture evenly out over the potatoes.
- Cover the dish tightly with aluminum foil and bake at 400° for 50-60 minutes. Remove the foil and sprinkle the remaining cheese evenly out overtop. Bake for another 25-30 minutes.
- Carefully remove the hot dish from the oven and let it rest for 10 minutes so that sauce sets. Serve & enjoy!
Notes
Any kind of onion will work if you don't have a white onion. You could cook the sausage and bacon ahead of time and just reserve the bacon grease in a refrigerated tin until you are ready to make the cream sauce. Want to up the cheese factor more? Mix in some shredded mozzarella along with the Parmesan.
Nutrition
Serving: 1servingCalories: 924kcalCarbohydrates: 47gProtein: 43gFat: 63gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 210mgSodium: 2147mgPotassium: 1346mgFiber: 4gSugar: 4gVitamin A: 3289IUVitamin C: 33mgCalcium: 447mgIron: 4mg
Tried this recipe?Let us know how it was!