Zuppa Toscana Casserole Recipe
This comforting Zuppa Toscana Casserole is a hearty, layered dish combining crispy bacon, savory Italian sausage, thinly sliced russet potatoes, sautéed kale, and a rich creamy Parmesan sauce. Baked to perfection, it’s a delicious twist on the classic Italian soup transformed into a satisfying casserole ideal for family dinners.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meat & Dairy
- 8 oz bacon, cooked crisp and crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground Italian sausage, cooked, crumbled and drained
- 1 1/2 cups shredded Parmesan cheese, divided
- 1 – 1 1/2 cups heavy whipping cream
- 1 large egg, beaten and tempered
Vegetables & Pantry
- 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
- 1/2 cup flour
- 4 cups chicken broth
- Salt and pepper, to taste
Instructions
- Layer Potatoes and Meat: Spread the thinly sliced potatoes evenly in the bottom of a 9×13 inch baking dish. Next, distribute the cooked and crumbled Italian sausage and bacon evenly over the potatoes.
- Sauté Aromatics: Return the reserved bacon grease to the large skillet used for cooking the meats and heat over medium. Add the diced onions and garlic paste, stirring to combine, and sauté for 2-3 minutes until softened.
- Cook Kale: Add the chopped kale to the skillet, stirring just until the leaves wilt, about 1-2 minutes.
- Add Flour: Sprinkle the flour evenly over the skillet contents, stirring to coat and cook for about 60 seconds to remove the raw flour taste.
- Make Sauce Base: Whisk in the chicken broth, bringing the mixture to a simmer until it slightly thickens. Stir in the heavy whipping cream, mixing until fully incorporated.
- Temper Egg: Transfer one tablespoon of the hot sauce liquid to a small bowl and stir in the beaten egg. Add another tablespoon of hot liquid to the bowl, stir again, then a third tablespoon. Pour the tempered egg mixture back into the skillet, whisking to combine smoothly.
- Incorporate Cheese: Stir in half of the Parmesan cheese into the skillet sauce, mixing until melted and smooth.
- Assemble and Bake: Pour the creamy sauce evenly over the layered potatoes and meats in the baking dish. Cover tightly with aluminum foil and bake in a preheated 400°F oven for 50-60 minutes.
- Finish Baking: Remove the foil and sprinkle the remaining Parmesan cheese evenly over the top. Return to the oven and bake uncovered for an additional 25-30 minutes until the cheese is golden and bubbly.
- 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 this hearty comfort dish.
Notes
- Be sure to temper the egg before adding it to the hot sauce to prevent scrambling.
- Thinly slicing the potatoes is essential so they cook thoroughly within the baking time.
- You can adjust the amount of cream to your preference for a richer or lighter sauce.
- For an extra crispy top, broil the casserole for 2-3 minutes after baking.
- This casserole can be made a day ahead and refrigerated before baking to enhance flavors.
Keywords: Zuppa Toscana Casserole, Italian casserole, creamy potato casserole, sausage kale casserole, baked casserole recipe
Find it online: https://cookwithruby.com/zuppa-toscana-casserole-recipe/
