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.
Ingredients:
- Hot ground Sausage
- 2 cups of Mozzarella Cheese
- Zucchini
- Kale
- Butter
- Onion
- Veggies! (red bell pepper, mushrooms, tomatoes…)
Instructions:
- Preheat oven to 350. Cook the ground sausage in a large skillet on medium high heat.
- One no longer pink, remove sausage and add butter and onion.
- Saute until onion tender and then add all veggies except the kale.
- Add sausage and saute for 5-7 minutes keeping veggies tender-crisp.
- Add kale.
- Layer half in a casserole dish and cover with 1 cup of cheese.
- Layer the rest of the cooked sausage and veggies and cover with remaining cheese.
- Bake for 10-15 minutes until the cheese is bubbly.
- Enjoy!
