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Zuppa Toscana Casserole Recipe

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★★★★★

4.7 from 139 reviews

This hearty Zuppa Toscana Casserole is a comforting dish inspired by the classic Italian soup, featuring layers of seasoned sausage, crispy bacon, kale, and tender sliced potatoes baked with creamy parmesan cheese. Perfect for family dinners, this casserole combines savory flavors with a rich, creamy texture.

Ingredients

Scale

Meat and Fat

  • 1 cup cooked and crumbled bacon (about 8 ounces)
  • 1 pound cooked and crumbled Italian sausage
  • 2 tablespoons reserved bacon grease

Vegetables and Aromatics

  • 1 ½ cups diced onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 5 cups chopped kale (stems removed)
  • 4 pounds peeled and sliced russet potatoes (sliced thin, about ¼-inch thick)

Liquids and Dairy

  • 4 cups chicken broth
  • 1 ½ cups heavy whipping cream
  • 2 cups shredded parmesan cheese

Other Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon salt (plus additional for topping the potatoes)
  • ½ teaspoon ground black pepper (plus additional for topping the potatoes)

Instructions

  1. Prepare the Baking Dish: Preheat the oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
  2. Sauté Aromatics: Add 2 tablespoons reserved bacon grease to a large skillet and heat over medium-high heat. Add 1 ½ cups diced onion and cook for 2-3 minutes until translucent. Then add 1 tablespoon minced garlic and cook for an additional minute.
  3. Cook Kale: Add 5 cups chopped kale to the skillet, stir, and cook for 2-3 minutes until wilted.
  4. Make Roux and Add Broth: Stir in ¼ cup all-purpose flour and cook for 2-3 minutes to form a roux. Slowly stir in 4 cups chicken broth, mixing well to avoid lumps.
  5. Add Cream and Cheese: Mix in 1 ½ cups heavy whipping cream, half of the 2 cups shredded parmesan cheese, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir continuously until the cheese is fully melted and the sauce is creamy.
  6. Combine Meats: Stir in 1 cup cooked and crumbled bacon and 1 pound cooked and crumbled Italian sausage.
  7. Layer the Casserole: Lay half of the sliced russet potatoes evenly on the bottom of the baking dish. Pour the creamy meat and kale mixture over the potatoes. Layer the remaining potato slices evenly over the top, then sprinkle the remaining shredded parmesan cheese over the casserole.
  8. Bake the Casserole: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender, the casserole is bubbling, and the cheese is browned and slightly crisp.
  9. Rest and Serve: Let the casserole rest for 10 minutes before serving to allow it to set and for easier slicing.

Notes

  • Storage: Store any leftovers tightly covered or in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat individual portions in the microwave or reheat the whole casserole in a preheated oven at 350℉ until warmed through.
  • Make Ahead: You can assemble the casserole a day ahead, keep it refrigerated, then bake it fresh when ready to serve.
  • Potato Slicing: Use a mandoline or sharp knife to slice potatoes evenly for uniform baking.
  • Kale Tip: Stemming the kale is important to prevent toughness in the casserole.

Keywords: Zuppa Toscana casserole, Italian casserole, creamy potato bake, kale casserole, sausage and bacon casserole, comfort food

Find it online: https://deliciousdishspot.com/zuppa-toscana-casserole-recipe/