Toscana Casserole Recipe
The BEST recipe for a Toscana Casserole. This is a copycat from a Crock-Pot Olive Garden Zuppa Toscana soup recipe.
Equipment
- 9 X 13-inch bake dish
- Non-stick spray
- Large Saucepan
- Sink Colander
- Cutting board
- Knife
- Box Shredder
Ingredients
- 16 oz Mild Italian Sausage
- 16 oz Pork Sausage
- 1 Onion diced
- 3-4 Garlic Cloves minced
- 12 Russette Potatoes
- 3 cups Heavy Cream
- 2 cups Water
- 3 tsp Beef Soup Base
- 2 cups Kale chopped
- 1/2 cup Pecorino Romano shredded
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup Mozzarella Cheese shredded
Instructions
- On the stove, warm a medium saucepan and then spray with non-stick spray.
- Add the mild Italian sausage and pork sausage and cook until browned.
- Cut, peel and then dice an onion, adding it to the cooking sausage.
- In a sink colander, rinse the Russett potatoes and then peel the skins off.
- Once the potatoes are peeled, use a mandolin and thinly slice the potatoes.
- Once the meat is cooked, make a hole in the center of the pan and then add 3-4 Tbsp minced garlic and sauté until fragrant, 1-2 minutes.
- In a microwave safe measuring cup, add 2 cups heavy cream and then add 2 cups water, mixing well, then microwave the heavy cream and water for 2 minutes.
- Once the cream and water are out of the microwave, add 1/3 cup flour, 3 tsp beef soup base, and whisk well until no clumps remain, and then set this bowl aside.
- In a sink colander, rinse the kale and also remove any hard stems, then place the kale on a cutting board and use a knife to chop it roughly.
- Spray a baking pan with non-stick spray and then start making the Toscana Casserole layers. Start with the potatoes, in a thin layer, and then add the sausage and sprinkle kale on the top.
- Continue with the layering in the Toscana Casserole, firstly with the potatoes, then the sausage and also the kale.
- Finally, layer the rest of the potatoes on top of the Toscana Casserole.
- Pour the heavy cream mixture from the measuring cup over the entire Toscana Casserole. This does not need to coat all of the potatoes, but it will help to cook the potatoes and provide the delicious cream sauce when serving.
- Using a box shredder, shred any cheese you want to top the Toscana Casserole with.
- Once the cheeses are shredded, top the cheese on the potatoes and gently pat them down.
- Bake the Toscana Casserole at 375 degrees Fahrenheit for 1 hour, then when done, remove the casserole and then let it rest for 5 minutes before serving.
- Serve with vegetables and enjoy!