Cheap and Easy Sausage Casserole
Whip up a comforting, budget-friendly dinner with this Cheap and Easy Sausage Casserole, a one-pot wonder that's perfect for busy weeknights! This hearty recipe combines juicy sausages—choose from pork, chicken, or vegetarian options—with a medley of tender vegetables like carrots, potatoes, and red bell pepper, all simmered in a rich tomato and herb-infused sauce. With just 15 minutes of prep and simple ingredients like pantry-friendly canned tomatoes and dried herbs, this casserole is as low-cost as it is satisfying. Baked to perfection in the oven for a cozy, hands-off meal, it's an ideal choice for feeding the whole family on a budget. Serve it hot with crusty bread for soaking up the flavorful sauce, and enjoy a wholesome, rustic dish that feels like a warm hug!
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Recipe Information
Ingredients
- 6 pieces sausages (pork, chicken, or vegetarian)
- 1 large onion
- 2 medium carrots
- 3 medium potatoes
- 1 large red bell pepper
- 2 cloves garlic
- 400 grams canned crushed tomatoes
- 250 ml chicken or vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large ovenproof skillet or casserole dish over medium heat.
Add the sausages and fry them for 5–7 minutes, turning occasionally, until browned on all sides. Remove the sausages and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion for 2–3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the chopped carrots, potatoes, and red bell pepper. Cook for 5 minutes, stirring occasionally.
Pour in the canned crushed tomatoes and chicken or vegetable stock. Stir well to combine.
Season with dried parsley, dried thyme, salt, and black pepper. Mix thoroughly.
Return the sausages to the skillet, nestling them into the vegetable mixture.
Bring the mixture to a simmer, then transfer the skillet to the preheated oven.
Bake uncovered for 35–40 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Serve hot, optionally garnished with fresh parsley or a side of crusty bread.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6954 mg | 302% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 51.4 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6918 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
