Zuppa Toscana Casserole
Zuppa Toscana Casserole turns the rustic Italian soup into a hearty meat and potatoes casserole perfect for the hungriest appetites.
Equipment
- 9x13 baking dish
- large skillet
Ingredients
Meat
- 8 oz bacon cooked crisp & crumbled (reserve ¼ cup bacon grease)
- 1 lb ground Italian sausage cooked, crumbled & drained
Vegetables
- 7 cups russet potatoes thinly sliced
- 1 small white onion peeled & diced
- 2 tablespoon garlic paste
- 6 cups kale leaves washed and chopped, stems removed
Dairy and Sauces
- ½ cup flour
- 4 cups chicken broth
- 1 ½ cups heavy whipping cream or 1-½ cups
- 1 large egg beaten & tempered
- to taste salt
- to taste pepper
- 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 you cooked the sausage and bacon in set over medium heat.
- Add the onions and garlic, stirring to combine, and saute 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 sauce 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
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