Italian Sausage and Potato Casserole
Indulge in the comforting flavors of this Italian Sausage and Potato Casserole, a one-pan wonder that's perfect for busy weeknights or cozy family dinners. Juicy Italian sausage, tender golden potatoes, and vibrant bell peppers are baked together with savory seasonings and a hint of chicken broth for a dish that's both hearty and flavorful. Topped with melted mozzarella cheese and garnished with fresh parsley, this casserole offers a satisfying blend of creamy, cheesy goodness and rustic Italian flair. With just 20 minutes of prep time, this easy-to-make recipe serves up to six and is sure to become a household favorite. Perfect for lovers of casseroles, Italian-inspired dishes, and quick comfort meals, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, to taste)
- 5 pieces Yellow potatoes (medium-sized, diced)
- 2 pieces Bell peppers (mixed colors, diced)
- 1 piece Yellow onion (diced)
- 3 pieces Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausage to the skillet and cook, breaking it into small pieces with a spoon, until fully browned. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Stir in the diced potatoes and cook for about 5-7 minutes until they start to brown.
Add the bell peppers, diced onion, and minced garlic to the skillet with the potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the Italian seasoning, salt, and black pepper over the vegetable mixture. Stir well to combine.
Transfer the cooked sausage and vegetable mixture into a greased 9x13-inch casserole dish.
Pour the chicken broth evenly over the mixture in the dish.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes, or until the potatoes are tender.
Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Return the casserole to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 852 mg | 18% | |
*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.
