Description
This hearty Zuppa Toscana Casserole is a comforting twist on the classic Italian soup, combining crispy bacon, flavorful Italian sausage, tender sliced Russet potatoes, and nutritious kale all baked in a creamy Parmesan sauce. Perfect for a family meal or meal prep, this casserole offers rich flavors and satisfying textures in every bite.
Ingredients
Scale
Meat
- 8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled and drained
Vegetables
- 7 cups thinly sliced russet potatoes
- 1 small white onion, peeled and diced
- 2 tbsp garlic paste
- 6 packed cups washed and chopped kale leaves, stems removed
Liquids & Dairy
- 4 cups chicken broth
- 1 to 1 1/2 cups heavy whipping cream
- 1 large egg, beaten and tempered
- 1 1/2 cups shredded Parmesan cheese, divided
Other
- 1/4 cup reserved bacon grease
- 1/2 cup flour
- Salt and pepper, to taste
Instructions
- Layer Potatoes and Meats: Spread the thinly sliced potatoes evenly in the bottom of a 9×13-inch baking dish. Then, evenly distribute the cooked, crumbled Italian sausage and crispy bacon over the potatoes.
- Prepare Bacon Grease Base: Return the reserved bacon grease to the large skillet that was used to cook the meats, and set it over medium heat to prepare for the sauce.
- Sauté Onions, Garlic, and Kale: Add the diced onion and garlic paste to the skillet, stirring to combine. Sauté for 2-3 minutes until the onions are softened. Then stir in the chopped kale leaves and cook just until wilted.
- Make a Flour Roux: Sprinkle the flour evenly over the sautéed vegetables, stirring constantly to coat all ingredients. Cook this mixture for 60 seconds to remove the raw flour taste.
- Add Liquids and Simmer: Gradually whisk in the chicken broth into the skillet to form a sauce. Let it simmer until the liquid thickens slightly. Stir in the heavy whipping cream until the sauce is smooth and evenly incorporated.
- Temper and Incorporate Egg: Transfer a tablespoon of the hot sauce to a small bowl and whisk in the beaten egg to temper it. Gradually add two more tablespoons of hot sauce while stirring. Pour this egg mixture back into the skillet, whisking continuously to combine without curdling.
- Add Parmesan Cheese: Stir in half of the shredded Parmesan cheese into the sauce until melted and smooth. Pour the creamy sauce evenly over the layered potatoes and meats in the baking dish.
- Bake Covered: Tightly cover the baking dish with aluminum foil and bake in a preheated oven at 400°F (204°C) for 50-60 minutes.
- Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the casserole. Return the dish to the oven and bake uncovered for an additional 25-30 minutes until bubbly and golden on top.
- Rest and Serve: Carefully remove the hot casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy!
Notes
- Any kind of onion can be used if white onion is not available.
- Sausage and bacon can be cooked ahead of time; reserve the bacon grease refrigerated until ready to make the sauce.
- For extra cheesiness, mix shredded mozzarella with the Parmesan cheese.
Keywords: Zuppa Toscana casserole, Italian sausage casserole, creamy potato kale bake, bacon and sausage casserole, creamy Italian casserole, comfort food casserole