This Vegetable Sausage Casserole is my new comfort food for the winter. Potatoes, cheese and sausage? Yes, please. Thanks to my friend (and very good cook) Sarah for sharing the recipe, which I think you will love!
Sarah’s Vegetable Sausage Casserole
6 Tbl olive oil
2 small onions (thinly sliced)
1 pound zucchini (sliced)
2 tsp salt
1 1/2 pounds ground (or link) chicken sausage
2 Tbl tomato paste
1 1/2 cups white wine
2 fresh bay leaves
1 3/4 lbs russet potatoes (peel & thinly slice into cold water)
8 oz. mozzarella, shredded
1 cup grated Parmigiano-Reggiano
2 Tbl butter
Preheat oven to 400 degrees
Heat half of the olive oil in a large skillet. Add the onions and cook until slightly softened. Add in the zucchini a 1 tsp. salt. Cook until the zucchini is soft and remove from pan.
Add another Tbl of oil to the skillet. Add the sausage and cook until crumbled and browned. Drain out the oil, then add tomato paste, wine, and bay leaves. Let simmer until the wine is reduced (about 5 minutes). Next, stir in the onions and zucchini and let heat through.
(Remove the bay leaves before assembling the casserole.)
Drain the potatoes. Toss them with 2 Tbl olive oil and 1 tsp. salt.
In a medium bowl, combine the two cheeses.
To assemble: butter a large baking dish or 9 x 13 pan. Layer the potatoes in the bottom and add 1/3 of the cheese mixture on top. Add all of the sausage mixture, then the remaining 2/3 cheese on top of that. Cover with foil (making sure the foil doesn’t touch the cheese).
Bake until the sides are bubbly (about 20 minutes). Uncover and bake until the top is browned (about 15 more minutes.)
Serve with crusty bread and salad.
Let me know if you try it and like it. I’m predicting that you will!
Sheri and The Loopy Ewe Crew
P.S. I started another new project last night at Knit Night. This one (and I’m doing it with minis instead of the three colors. Although it would be really cute in three colors, too.) What are you working on this weekend?