Last week, I shared a recipe that included kale.  This was a really big bag of kale, folks.  I ended up making 3 meals out of it and this one was so delicious that I had to share.  You have to love finding a favorite meal while just trying to use up ingredients!  While you can use any sausage, I recommend hot sausage.  Specifically, I used Reisbeck’s ground hot italian sausage.  It has so much flavor that the only thing I added was fennel, but that’s because my family uses fennel when we make our homemade sausage and I miss it when it’s not there. 

I made this twice with whatever veggies I had on hand.  This could have been a one pot meal.  I suppose it technically was, but I just transferred it to a casserole dish to bake because I like to throw that in the fridge onces it cools.   These types of casseroles can be very cost effective! This one was made with sausage I got on sale with veggies from Jebbia’s dollar baskets making it a sizable $4 casserole.  I’ll put some recommendation in the recipe, but you can use any veggies you like. 

Mine were all fresh, but if you only have frozen on hand, I would cook them to tender/crisp in the microwave before adding them to pot.

A dish of baked food.
The casserole only needs baked for 15 minutes.

Ingredients:

  • Hot ground Sausage
  • 2 cups of Mozzarella Cheese
  • Zucchini
  • Kale
  • Butter
  • Onion
  • Veggies! (red bell pepper, mushrooms, tomatoes…)

Instructions:

  1. Preheat oven to 350.  Cook the ground sausage in a large skillet on medium high heat.
  2. One no longer pink, remove sausage and add butter and onion.
  3. Saute until onion tender and then add all veggies except the kale.
  4. Add sausage and saute for 5-7 minutes keeping veggies tender-crisp.
  5. Add kale.
  6. Layer half in a casserole dish and cover with 1 cup of cheese.
  7. Layer the rest of the cooked sausage and veggies and cover with remaining cheese.
  8. Bake for 10-15 minutes until the cheese is bubbly.
  9. Enjoy!