Low Fat Hearty Sausage Casserole
Indulge in the comforting flavors of our Low Fat Hearty Sausage Casserole, a wholesome dish that proves you don't need to sacrifice taste for a healthier meal. Made with lean turkey sausage, a medley of vibrant vegetables like bell peppers and zucchini, and protein-rich cannellini beans, this casserole is packed with nutrients and low in fat. Simmered in a rich blend of crushed tomatoes, low-sodium chicken broth, and aromatic herbs like oregano and thyme, it offers a depth of flavor that will have everyone coming back for seconds. Ready in just an hour and baked to bubbling perfection, this casserole is an ideal weeknight dinner option. Garnished with fresh parsley for a touch of brightness, it’s a hearty, guilt-free comfort food that the whole family will love. Keywords: low fat sausage casserole, healthy dinner recipe, turkey sausage casserole, quick casserole recipes, hearty comfort food.
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Recipe Information
Ingredients
- 4 links lean turkey sausage
- 1 tablespoon olive oil
- 1 large onion
- 3 cloves garlic
- 1 large bell pepper
- 1 medium zucchini
- 1 large carrot
- 1 28-ounce can canned crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 15-ounce can canned cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the turkey sausage links into 1-inch pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sausage pieces and cook for about 5-7 minutes until lightly browned. Remove the sausage from the skillet and set aside.
Dice the onion and mince the garlic cloves. Slice the bell pepper and zucchini into bite-sized pieces. Peel and thinly slice the carrot.
In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
Add the sliced bell pepper, zucchini, and carrot to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Drain and rinse the cannellini beans.
In a large casserole dish, combine the sautéed vegetables, browned sausage, crushed tomatoes, chicken broth, cannellini beans, dried oregano, dried thyme, and black pepper. Stir well to combine.
Cover the casserole dish with its lid or aluminum foil.
Bake in the preheated oven for 25-30 minutes until the casserole is bubbling and the flavors are well combined.
Remove from the oven and let it sit for a few minutes before serving.
Sprinkle chopped fresh parsley over the top before serving for added freshness and flavor.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 64.5 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6405 mg | 136% | |
*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.
