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Zuppa Toscana Casserole

Creamy Zuppa Toscana Casserole: Cozy Comfort in Every Bite

Experience the heartwarming flavors of Zuppa Toscana in a comforting casserole that satisfies and warms the soul.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Layer
  • 8 oz Bacon Reserve 1/4 cup bacon grease for sautéing.
  • 1 lb Ground Italian Sausage Cooked, crumbled & drained before layering.
  • 7 cups Russet Potatoes Thinly sliced for even cooking; parboiling is an option for softer texture.
  • 1 small White Onion Diced; can substitute with yellow or red onion if needed.
  • 2 tbsp Garlic Paste Fresh minced garlic can be used instead; 1 clove equals about 1 teaspoon.
  • 6 cups Kale Chopped; stems should be removed; can substitute with spinach.
For the Sauce
  • 1/2 cup Flour Gluten-free flour can be used as a substitute.
  • 4 cups Chicken Broth Vegetable broth can be a substitute for a vegetarian version.
  • 1 to 1 1/2 cups Heavy Whipping Cream Can substitute with half-and-half or milk for a lighter version.
  • 1 large Egg Beaten; ensure to temper it to avoid scrambling.
  • Salt & Pepper Adjust based on personal preference.
For the Topping
  • 1 1/2 cups Parmesan Cheese Shredded; mix in mozzarella for a gooey texture.

Equipment

  • 9x13-inch baking dish
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your baking dish.
  2. In a greased 9x13-inch baking dish, layer the thinly sliced russet potatoes evenly across the bottom.
  3. Top the potatoes with the cooked and crumbled Italian sausage and crispy bacon pieces.
  4. In the skillet used for cooking the meat, heat the reserved bacon grease over medium heat. Add the diced onion and garlic paste, and sauté for 2-3 minutes.
  5. Stir in the chopped kale and cook for a few minutes until it wilts down.
  6. Sprinkle flour into the skillet, cooking briefly while stirring until just golden.
  7. Gradually pour in the chicken broth while whisking until smooth and simmer for about 5 minutes until slightly thickened.
  8. Stir in the heavy whipping cream and cook for another minute until combined.
  9. Beat the egg in a small bowl, temper it with some hot sauce, and whisk it back into the skillet.
  10. Mix in half of the shredded Parmesan cheese until melted and combined.
  11. Pour the sauce evenly over the layered ingredients in the baking dish.
  12. Cover tightly with aluminum foil and bake for 50-60 minutes until the potatoes are tender.
  13. Remove foil, sprinkle remaining Parmesan cheese on top, and bake uncovered for 25-30 more minutes.
  14. Let the casserole rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Tip: Parboil potatoes for even cooking, temper the egg to avoid scrambling, and use reserved bacon grease for added flavor.

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