18 Delicious Sausage Casserole Recipes Easy to Make

Hungry for something hearty and satisfying? Look no further! Our roundup of 18 Delicious Sausage Casserole Recipes Easy to Make is your ticket to comfort food heaven. Perfect for busy weeknights or cozy weekends, these dishes are sure to please the whole family. Dive in and discover your next favorite meal that’s as simple to prepare as it is delicious to devour!

Classic Sausage and Bean Casserole

Evenings like these call for something hearty, something that simmers slowly and fills the kitchen with warmth. A classic sausage and bean casserole does just that, blending simple ingredients into a dish that feels like a hug.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound savory Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1 can (15 ounces) crushed tomatoes, with their juices
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup chicken stock, homemade if possible
• 1/2 teaspoon sea salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Browning the sausage well adds depth to the casserole’s flavor.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes.
4. Sprinkle in the smoked paprika and black pepper, stirring to coat the sausage and onions evenly.
5. Pour in the crushed tomatoes, cannellini beans, and chicken stock, bringing the mixture to a gentle simmer.
6. Season with sea salt, then reduce the heat to low, covering the pot. Let it simmer for 25 minutes, stirring occasionally. Tip: A slow simmer allows the flavors to meld beautifully.
7. Remove from heat and stir in the fresh parsley. Tip: Adding parsley at the end preserves its vibrant color and freshness.

Finished with a sprinkle of parsley, this casserole is a comforting blend of creamy beans and savory sausage, with a hint of smokiness. Serve it with a slice of crusty bread to soak up the rich, tomatoey broth.

Hearty Sausage and Potato Casserole

Comfort comes in many forms, and today, it arrives as a warm, inviting dish that fills the kitchen with its hearty aroma. This casserole, a humble yet satisfying blend of savory sausage and tender potatoes, is a testament to the simple pleasures of home cooking.

Ingredients

• 1 pound of robust, ground Italian sausage
• 4 cups of golden, peeled and diced Yukon Gold potatoes
• 1 cup of finely chopped, sweet yellow onion
• 2 cloves of fragrant, minced garlic
• 1 cup of rich, whole milk
• 1/2 cup of sharp, shredded cheddar cheese
• 1 tablespoon of smooth, Dijon mustard
• 1 teaspoon of earthy, dried thyme
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of vibrant, smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, brown the ground Italian sausage, breaking it into crumbles with a spoon, until no pink remains, about 8 minutes.
3. Add the sweet yellow onion and minced garlic to the skillet, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
4. Stir in the diced Yukon Gold potatoes, ensuring they’re well-coated with the sausage and onion mixture, then cook for an additional 5 minutes to slightly soften the potatoes.
5. Whisk together the whole milk, Dijon mustard, dried thyme, black pepper, and smoked paprika in a small bowl, then pour this mixture over the sausage and potatoes in the skillet.
6. Transfer the skillet mixture to a greased 9×13 inch baking dish, spreading it evenly.
7. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden and the potatoes are tender when pierced with a fork.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Warm from the oven, this casserole offers a delightful contrast of textures, from the creamy potatoes to the crispy edges of cheese. Serve it alongside a crisp green salad or crusty bread for a meal that feels like a hug on a plate.

Spicy Sausage and Lentil Casserole

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with warmth and spice. This casserole, with its hearty lentils and bold sausage, is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 2 cups low-sodium chicken broth, warm
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat until shimmering.
3. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the pan.
4. Stir in the onion and garlic, cooking until softened, about 3 minutes.
5. Add the lentils, chicken broth, diced tomatoes, smoked paprika, black pepper, red pepper flakes, and bay leaf. Bring to a simmer. Tip: Warming the broth before adding helps maintain the cooking temperature.
6. Cover the skillet and transfer to the preheated oven. Bake for 45 minutes, or until the lentils are tender. Tip: Check the casserole at 30 minutes to ensure the liquid hasn’t evaporated too quickly; add a splash of broth if needed.
7. Remove the bay leaf and season with salt to your liking before serving.

With each spoonful, the creamy lentils and spicy sausage offer a delightful contrast, while the smoked paprika adds a whisper of depth. Serve this casserole with a slice of crusty bread to soak up every last bit of its flavorful broth.

Creamy Sausage and Mushroom Casserole

Lazy Sunday mornings call for dishes that warm the soul without demanding too much from the cook. This creamy sausage and mushroom casserole is just that—a comforting embrace of flavors that meld together in the oven, leaving you free to savor the quiet.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 8 oz cremini mushrooms, sliced thickly for earthy depth
• 1 small yellow onion, diced finely for a subtle sweetness
• 2 cloves garlic, minced to release their pungent aroma
• 1 cup heavy cream, rich and velvety
• 1/2 cup chicken stock, homemade for the best flavor
• 1 tbsp fresh thyme leaves, for a hint of lemony freshness
• 1 cup shredded mozzarella cheese, for gooey perfection
• 1/2 cup grated Parmesan cheese, adding a salty sharpness
• 1 tbsp unsalted butter, for sautéing
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, then add the diced onion and minced garlic, sautéing until translucent—about 3 minutes.
3. Add the sweet Italian sausage, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes. Tip: Browning the sausage well adds depth to the dish.
4. Stir in the thickly sliced cremini mushrooms and fresh thyme leaves, cooking until the mushrooms have softened and released their moisture, about 4 minutes.
5. Pour in the heavy cream and chicken stock, stirring to combine, and let the mixture simmer gently for 5 minutes to thicken slightly. Tip: Don’t rush the simmering; it’s key for the sauce’s consistency.
6. Season with salt and freshly ground black pepper, then transfer the mixture to a greased baking dish, sprinkling the shredded mozzarella and grated Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Melted cheeses form a golden crust over a creamy, savory filling, with the mushrooms and sausage offering bites of umami richness. Serve this casserole straight from the oven, with a side of crusty bread to soak up every last drop of sauce.

Cheesy Sausage and Pasta Casserole

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm hug. This cheesy sausage and pasta casserole is just that—a melty, savory delight that brings together simple ingredients in the most satisfying way.

Ingredients

• 1 pound of hearty Italian sausage, casings removed
• 8 ounces of elbow macaroni, uncooked
• 2 cups of sharp cheddar cheese, freshly grated
• 1 cup of whole milk, creamy and rich
• 1/2 cup of sour cream, tangy and smooth
• 1/4 cup of unsalted butter, melted and golden
• 1 teaspoon of garlic powder, aromatic and pungent
• 1/2 teaspoon of smoked paprika, subtly sweet and smoky
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter casserole.
4. In the same pot used for pasta, combine the cooked macaroni, browned sausage, cheddar cheese, milk, sour cream, melted butter, garlic powder, and smoked paprika. Stir gently until everything is well mixed.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Tip: For extra cheesiness, sprinkle a little more grated cheddar on top before baking.
6. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Once baked, the casserole emerges with a golden crust that gives way to a creamy, cheesy interior, punctuated by the savory bites of sausage. Serve it straight from the oven with a crisp green salad for a contrast in textures, or enjoy it as is for the ultimate comfort food experience.

Slow Cooker Sausage and Apple Casserole

Falling into the rhythm of the slow cooker’s gentle hum, there’s something deeply comforting about preparing a meal that simmers to perfection over hours, filling the home with inviting aromas. This dish, a harmonious blend of savory and sweet, is a testament to the beauty of patience in cooking.

Ingredients

• 1 lb fresh, high-quality pork sausage, casings removed
• 2 large, crisp apples (such as Honeycrisp), cored and thinly sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup unsweetened apple cider
• 1 tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 tbsp rich extra virgin olive oil
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned to develop deep flavors.
2. Transfer the browned sausage to the slow cooker, leaving the drippings in the skillet. Add the onions and garlic to the skillet, sautéing until translucent, about 3 minutes. Scrape this mixture into the slow cooker.
3. Layer the apple slices over the sausage and onion mixture in the slow cooker. Pour the apple cider and maple syrup over the top, then sprinkle with thyme, cinnamon, nutmeg, salt, and pepper. Tip: Layering the apples last helps them retain some texture.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the apples are tender but not mushy. Tip: Avoid opening the lid frequently to maintain consistent temperature.

How the flavors meld together is nothing short of magical, with the apples softening into a sweet contrast against the savory sausage. Serve this casserole over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels like a hug in a bowl.

Sausage and Sweet Potato Casserole

Lazy Sunday mornings call for dishes that warm the soul without demanding too much from the cook. This sausage and sweet potato casserole is just that—a comforting blend of savory and sweet, perfect for those slow, reflective days.

Ingredients

• 1 lb fresh, high-quality sweet Italian sausage, casings removed
• 2 large, vibrant orange sweet potatoes, peeled and diced into 1-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced to release their aromatic oils
• 1 cup rich, full-fat coconut milk for a creamy texture
• 1 tbsp pure maple syrup, for a hint of natural sweetness
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp sea salt, to enhance the natural flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 2 tbsp extra virgin olive oil, for sautéing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the sweet Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the finely chopped yellow onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3 minutes.
4. Stir in the diced sweet potatoes, smoked paprika, sea salt, and freshly ground black pepper. Cook for another 5 minutes, stirring occasionally.
5. Pour in the rich coconut milk and pure maple syrup, stirring to combine all the ingredients evenly. Bring the mixture to a gentle simmer.
6. Transfer the mixture to a greased baking dish, spreading it out evenly. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the sweet potatoes are tender and the top is slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and comforting, this casserole offers a delightful contrast between the creamy sweet potatoes and the savory sausage. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for a hearty, satisfying meal.

One-Pot Sausage and Rice Casserole

Reflecting on the simplicity and warmth of home-cooked meals, this one-pot sausage and rice casserole brings comfort to the table with minimal fuss. It’s a dish that whispers of cozy evenings and the joy of sharing a hearty meal with loved ones.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound savory Italian sausage, casings removed
• 1 medium sweet onion, finely diced
• 2 cloves aromatic garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups robust chicken broth
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup grated sharp cheddar cheese

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For even browning, resist the urge to stir too frequently.
3. Stir in the sweet onion and garlic, sautéing until the onion turns translucent, about 3 minutes.
4. Mix in the rinsed rice, ensuring each grain is coated with the oil and sausage drippings for maximum flavor.
5. Pour in the chicken broth, then season with black pepper and sea salt. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and has absorbed all the liquid. Tip: Keep the lid on to trap steam and cook the rice evenly.
7. Remove from heat and let stand, covered, for 5 minutes. This allows the rice to firm up slightly.
8. Fold in the fresh baby spinach until just wilted, then sprinkle the sharp cheddar cheese on top. Cover for another 2 minutes to melt the cheese. Tip: For a golden crust, place under a broiler for the last 2 minutes.

Delight in the creamy texture of the rice, punctuated by the savory bites of sausage and the freshness of spinach. Serve this casserole straight from the skillet for a rustic presentation, or garnish with a sprinkle of fresh herbs for a touch of color.

Sausage and Kale Casserole with Parmesan

Falling into the rhythm of a quiet morning, I find myself drawn to the comforting embrace of a dish that feels like a warm hug. This sausage and kale casserole, with its golden parmesan crust, is a testament to the beauty of simple ingredients coming together to create something deeply nourishing.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 2 cups heavy cream, rich and velvety
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 3 cloves garlic, minced to release their aromatic oils
• 1 tbsp extra virgin olive oil, fruity and robust
• 1/2 tsp red pepper flakes, for a subtle heat
• Salt, to enhance the flavors

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a large skillet over medium heat, warm the olive oil until it shimmers, then add the sausage. Break it apart with a wooden spoon, cooking until no pink remains, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant, being careful not to burn the garlic.
4. Toss in the kale, stirring until it begins to wilt, about 2 minutes. The kale should be bright green and slightly softened.
5. Pour in the heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3 minutes, allowing the cream to thicken slightly.
6. Remove the skillet from heat and stir in half of the Parmesan cheese, melting it into the creamy sauce for a rich flavor.
7. Transfer the mixture to a greased casserole dish, spreading it evenly. Sprinkle the remaining Parmesan on top for a crispy, golden crust.
8. Bake for 20 minutes, or until the top is bubbly and golden brown. Let it rest for 5 minutes before serving to allow the flavors to meld.

Golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy interior and the crispy Parmesan topping. Serve it alongside a crisp green salad or crusty bread to soak up every last bit of the savory sauce.

Smoked Sausage and Cabbage Casserole

Dusk settles softly outside, and the kitchen fills with the comforting aroma of a dish that feels like a warm embrace. This smoked sausage and cabbage casserole is a humble yet hearty meal, perfect for those evenings when simplicity and flavor are all you crave.

Ingredients

• 1 lb smoked sausage, sliced into hearty coins
• 4 cups green cabbage, roughly chopped into tender pieces
• 1 large yellow onion, thinly sliced for sweetness
• 2 cloves garlic, minced to release their pungent aroma
• 1 cup chicken broth, rich and savory
• 1 tbsp unsalted butter, for a silky finish
• 1 tsp caraway seeds, for a hint of earthy spice
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. In a large skillet over medium heat, brown the smoked sausage slices until they’re golden and slightly crispy, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Remove the sausage and set aside. In the same skillet, melt the butter and sauté the onion until translucent, about 3 minutes, then add the garlic and caraway seeds, cooking for another minute until fragrant.
4. Add the cabbage to the skillet, stirring to combine with the onions and garlic. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Layer the sausage over the cabbage mixture in the skillet, then transfer everything to a baking dish. Cover with foil and bake for 25 minutes. Tip: The foil keeps the moisture in, ensuring the cabbage becomes perfectly tender.
6. Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown. Tip: Keep an eye on it to prevent over-browning.

Finished with a sprinkle of fresh herbs if you like, this casserole emerges from the oven with the sausage richly flavored and the cabbage meltingly soft. Serve it alongside crusty bread to soak up the savory juices, making each bite a delightful mix of textures and tastes.

Sausage and Butternut Squash Casserole

Evenings like these call for something warm, something that fills the kitchen with aromas as comforting as a hug. This dish, with its golden hues and hearty flavors, is just that—a whisper of autumn in every bite.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 3 cups butternut squash, peeled and diced into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 farm-fresh eggs, lightly beaten
• 1 tbsp fresh sage, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spoon, about 5 minutes. Tip: Drain excess fat to keep the casserole from being greasy.
3. Add the butternut squash and onion to the skillet, sautéing until the onion is translucent and the squash begins to soften, about 8 minutes. Stir in the black pepper and sea salt.
4. Transfer the sausage and vegetable mixture to the prepared baking dish, spreading it evenly.
5. In a medium bowl, whisk together the heavy cream, eggs, and sage. Pour this mixture over the sausage and vegetables in the baking dish.
6. Sprinkle the grated cheddar cheese evenly over the top. Tip: For a golden crust, place the casserole under the broiler for the last 2 minutes of baking.
7. Bake for 25-30 minutes, or until the casserole is set and the cheese is bubbly and slightly browned.

As it cools, the casserole settles into a perfect balance of creamy and hearty, with the sweetness of the squash playing off the savory sausage. Serve it with a crisp green salad to round out the meal.

Easy Sausage and Tomato Casserole

Zestfully, let’s embrace the simplicity and heartiness of a dish that feels like a warm hug on a lazy Sunday morning. This casserole, with its juicy tomatoes and savory sausage, is a testament to the beauty of uncomplicated, flavorful cooking.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 cups ripe cherry tomatoes, halved
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the sausage, breaking it apart with a spoon, and cook until browned, approximately 5 minutes. Tip: For even browning, avoid overcrowding the skillet.
4. Stir in the onions and garlic, cooking until the onions are translucent and fragrant, about 3 minutes.
5. Gently fold in the cherry tomatoes, salt, and pepper, cooking for another 2 minutes to soften the tomatoes slightly.
6. Transfer the mixture to a baking dish, spreading it evenly. Tip: A ceramic dish retains heat well for a perfectly cooked casserole.
7. Sprinkle the mozzarella cheese evenly over the top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned.
9. Remove from the oven and let it rest for 5 minutes before garnishing with fresh basil.

Perfectly, the casserole emerges with a melody of textures—creamy cheese, tender sausage, and bursts of tomato freshness. Serve it alongside a crisp green salad or crusty bread to soak up the delicious juices.

Sausage and Chickpea Casserole

Kneading through the memories of cozy evenings, this dish brings warmth to the table with its hearty embrace. It’s a simple yet profound melody of flavors that sings of home and comfort.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb Italian sausage, casings removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 cup chicken broth, low-sodium
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-proof skillet, heat the olive oil over medium heat until shimmering.
3. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
6. Mix in the chickpeas, diced tomatoes with their juices, chicken broth, smoked paprika, and black pepper. Bring to a simmer.
7. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, until the casserole is bubbly and slightly thickened.
8. Remove from the oven and sprinkle with fresh parsley before serving.

Delight in the rustic charm of this casserole, where the creamy chickpeas meet the savory depth of sausage, all hugged by a tomato-infused broth. Serve it with a slice of crusty bread to soak up every last drop of its comforting sauce.

Baked Sausage and Egg Casserole

Remember those quiet weekend mornings when the kitchen fills with the comforting aroma of a meal that feels like a warm hug? This baked sausage and egg casserole is just that—a simple, hearty dish that brings together the richness of farm-fresh eggs and the savory depth of quality sausage, all nestled in a soft bed of day-old bread.

Ingredients

• 6 large farm-fresh eggs, lightly beaten
• 1 pound high-quality pork sausage, casings removed
• 2 cups day-old rustic bread, torn into bite-sized pieces
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with the extra virgin olive oil.
2. In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into small crumbles as it cooks, about 5-7 minutes.
3. Layer the torn bread pieces evenly at the bottom of the prepared baking dish.
4. Scatter the cooked sausage crumbles over the bread, then sprinkle the freshly grated cheddar cheese on top.
5. In a medium bowl, whisk together the lightly beaten eggs, whole milk, sea salt, and finely ground black pepper until well combined.
6. Pour the egg mixture evenly over the bread, sausage, and cheese in the baking dish.
7. Let the casserole sit for 10 minutes to allow the bread to absorb the egg mixture.
8. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
9. Remove from the oven and let it cool for 5 minutes before serving.

Now the casserole emerges from the oven, its edges crisply golden, the center softly set. Each bite offers a harmonious blend of creamy eggs, savory sausage, and the slight chew of soaked bread. Serve it with a drizzle of hot sauce or a side of fresh fruit for a breakfast that feels both indulgent and wholesome.

Sausage and Spinach Casserole with Feta

Today feels like one of those mornings where the kitchen beckons with the promise of warmth and comfort. This sausage and spinach casserole with feta is my go-to for such days, blending hearty flavors with a touch of elegance.

Ingredients

• 1 lb fresh, savory Italian sausage, casings removed
• 2 cups fresh, vibrant spinach leaves, roughly chopped
• 1 cup crumbled, tangy feta cheese
• 4 large, farm-fresh eggs
• 1 cup whole milk, creamy and rich
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, for a subtle briny touch

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat, until shimmering but not smoking.
3. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
4. Stir in the roughly chopped spinach, cooking just until wilted, about 2 minutes. Tip: Spinach wilts quickly, so keep an eye on it to preserve its vibrant color.
5. In a large bowl, whisk together the eggs, whole milk, sea salt, and black pepper until fully combined. Tip: Whisk vigorously to incorporate air, making the casserole fluffier.
6. Gently fold the sausage and spinach mixture into the egg mixture, then stir in the crumbled feta cheese.
7. Pour the mixture into a greased 9×13 inch baking dish, spreading evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set.

You’ll love the way the creamy feta melts into the savory sausage, while the spinach adds a fresh contrast. Serve it straight from the oven with a side of crusty bread for a meal that feels both indulgent and wholesome.

Sausage and Cornbread Casserole

Kindly imagine a dish that wraps you in warmth, a comforting embrace of flavors that feels like home. This sausage and cornbread casserole is just that—a hearty, soul-satisfying meal that brings together the rustic charm of cornbread with the savory depth of sausage.

Ingredients

• 1 pound of savory, ground pork sausage
• 1 cup of golden, stone-ground cornmeal
• 1 cup of creamy, whole milk
• 1 large, farm-fresh egg
• 1/4 cup of rich, melted unsalted butter
• 1 tablespoon of fragrant, baking powder
• 1/2 teaspoon of fine, sea salt
• 1 cup of sweet, fresh corn kernels
• 1/2 cup of sharp, shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with butter.
2. In a skillet over medium heat, cook the ground pork sausage until it’s browned and crumbly, about 5-7 minutes. Drain any excess fat.
3. In a large bowl, whisk together the cornmeal, whole milk, farm-fresh egg, melted unsalted butter, baking powder, and sea salt until just combined.
4. Gently fold in the cooked sausage, sweet corn kernels, and shredded cheddar cheese into the cornmeal mixture.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Just out of the oven, this casserole boasts a delightful contrast of textures—crispy edges giving way to a moist, fluffy interior. The savory sausage and sweet corn meld beautifully with the cheesy, buttery cornbread, making it a versatile dish that’s as fitting for brunch as it is for dinner. Serve it alongside a crisp green salad or a dollop of sour cream for an extra touch of indulgence.

Sausage and Zucchini Casserole

Comfort comes in many forms, and today, it arrives in the warmth of a sausage and zucchini casserole, a dish that marries the heartiness of sausage with the delicate freshness of zucchini, creating a meal that feels like a gentle embrace.

Ingredients

• 1 lb Italian sausage, casings removed and crumbled
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup heavy cream, rich and velvety
• 2 large eggs, farm-fresh and golden
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with the extra virgin olive oil.
2. In a large skillet over medium heat, cook the crumbled Italian sausage until browned and no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter casserole.
3. Layer the thinly sliced zucchinis at the bottom of the prepared baking dish, followed by the cooked sausage.
4. In a medium bowl, whisk together the heavy cream, eggs, garlic powder, salt, and black pepper until well combined. Tip: Let the mixture sit for a minute to allow the flavors to meld.
5. Pour the cream mixture evenly over the sausage and zucchini layers.
6. Sprinkle the shredded mozzarella and grated Parmesan cheeses on top. Tip: For a golden crust, place the casserole under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and lightly browned.

Yielded from the oven, this casserole presents a delightful contrast of textures—creamy, cheesy, and slightly crisp on top, with tender zucchini and savory sausage beneath. Serve it alongside a crisp green salad for a meal that balances richness with freshness.

Sausage and Black Bean Casserole

Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting embrace of a Sausage and Black Bean Casserole, a dish that marries simplicity with depth in every bite.

Ingredients

• 1 pound of savory ground sausage, with a hint of fennel
• 1 cup of diced yellow onions, sweet and translucent when cooked
• 2 cloves of garlic, minced to release their pungent aroma
• 1 can (15 oz) of black beans, rinsed and drained, their earthy flavor a perfect counterpoint
• 1 cup of long-grain white rice, fluffy and tender
• 2 cups of chicken broth, rich and golden
• 1 teaspoon of smoked paprika, for a whisper of warmth
• 1/2 teaspoon of cumin, ground fresh for maximum fragrance
• 1/4 cup of chopped fresh cilantro, bright and citrusy
• 1 cup of shredded sharp cheddar cheese, melting into creamy pockets

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. In a large skillet over medium heat, brown the ground sausage, breaking it into crumbles with a wooden spoon, until no pink remains, about 5 minutes.
3. Add the diced onions and minced garlic to the skillet, sautéing until the onions become translucent and fragrant, about 3 minutes.
4. Stir in the black beans, rice, chicken broth, smoked paprika, and cumin, ensuring the rice is evenly coated with the flavors.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Cover tightly with aluminum foil and bake for 45 minutes, until the rice is tender and has absorbed all the liquid.
7. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for an additional 5 minutes, or until the cheese is bubbly and golden.
8. Garnish with chopped fresh cilantro before serving, adding a fresh contrast to the rich flavors.

Just as the casserole emerges from the oven, the cheese forms a golden crust over the tender rice and beans, while the sausage lends a hearty richness. Serve it with a dollop of sour cream or a side of crisp green salad for a meal that feels both nourishing and indulgent.

Conclusion

Zesty flavors and hearty meals await in our roundup of 18 Delicious Sausage Casserole Recipes, each easy to make and perfect for any home cook in North America. We hope you find a new favorite to warm your table. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of cooking!

Bella Bacinos