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Zuppa Toscana Casserole Recipe

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★★★★★

4.4 from 229 reviews

This hearty Zuppa Toscana Casserole is a comforting twist on the classic Italian soup, layering crisp bacon, savory Italian sausage, thinly sliced russet potatoes, sautéed onions, garlic, and kale in a creamy Parmesan sauce. Baked to golden perfection, it makes a satisfying meal perfect for family dinners or cozy gatherings.

Ingredients

Scale

Meats

  • 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

Other Ingredients

  • 1/4 cup bacon grease (reserved)
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1 – 1 1/2 cups heavy whipping cream
  • 1 large egg, beaten and tempered
  • Salt and pepper to taste
  • 1 1/2 cups shredded Parmesan cheese, divided

Instructions

  1. Layer Potatoes and Meats: Spread the thinly sliced potatoes evenly in the bottom of a 9×13″ baking dish. Then layer the cooked, crumbled Italian sausage and crispy bacon evenly over the potatoes.
  2. Sauté Aromatics and Kale: Return the reserved bacon grease to the large skillet used for cooking the meats and set over medium heat. Add diced onion and garlic paste, stirring to combine. Sauté for 2-3 minutes until softened. Add the chopped kale and cook just until wilted.
  3. Add Flour to Create Roux: Sprinkle the flour evenly over the skillet contents, stirring constantly to coat the vegetables and cook for 60 seconds. This will help thicken the sauce later.
  4. Incorporate Broth and Cream: Gradually whisk in the chicken broth and simmer the mixture until it slightly thickens. Stir in the heavy whipping cream until the sauce is smooth and well combined.
  5. Temper and Add Egg: Transfer a tablespoon of the hot sauce to a small bowl, then add the beaten egg and stir to combine. Repeat twice more with additional tablespoons of hot liquid to temper the egg. Pour the tempered egg mixture back into the skillet, whisking constantly to incorporate and prevent curdling.
  6. Add Parmesan Cheese: Stir in half of the shredded Parmesan cheese until melted and smooth. Pour this creamy sauce evenly over the layered potatoes, sausage, and bacon in the baking dish.
  7. Bake Covered: Cover the dish tightly with aluminum foil and bake in a preheated 400°F (204°C) oven for 50-60 minutes, allowing the potatoes to cook through and flavors to meld.
  8. Add Remaining Cheese and Finish Baking: Remove the foil, sprinkle the remaining Parmesan cheese evenly over the top, and bake uncovered for another 25-30 minutes until the cheese is melted and golden brown.
  9. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 10 minutes to allow the sauce to set. Serve warm and enjoy this comforting dish.

Notes

  • Any kind of onion can be substituted if you don’t have a white onion handy.
  • You can cook the sausage and bacon ahead of time and refrigerate the bacon grease separately until ready to make the sauce.
  • For extra cheesiness, mix shredded mozzarella with the Parmesan cheese before adding to the casserole.

Keywords: Zuppa Toscana casserole, Italian casserole, creamy bacon sausage bake, potato kale casserole, Parmesan cheese casserole

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