Sausage, Kale & Potato Casserole
- Number of Servings: 6
Ingredients
3-4 russet potatoes, sliced thin 2-3 Tbsp unsalted butter 6 buffalo andouille sausage links chopped up 16 oz bag of frozen kale 2 cups shredded monterey jack cheese 1/4 cup heavy cream
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish and set aside.
Wash potatoes but do not skin them. Slice thinly and arrange in a single layer in the bottom of the baking dish. Drop a few thin pats of butter across the top of the potatoes. Bake for about 30 minutes.
While the potatoes are baking, brown the sausage. Remove the sausage from the pan to a bowl and set it aside.
Sauté the kale in the same pan in the sausage drippings until tender, about 5 min. Remove from heat.
Take the baking dish out of the oven and layer on top of the potatoes the kale, sausage, and cheddar cheese. Drizzle the cream over top. Return to the oven, uncovered, for 10-20 minutes.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIAGAL.
Wash potatoes but do not skin them. Slice thinly and arrange in a single layer in the bottom of the baking dish. Drop a few thin pats of butter across the top of the potatoes. Bake for about 30 minutes.
While the potatoes are baking, brown the sausage. Remove the sausage from the pan to a bowl and set it aside.
Sauté the kale in the same pan in the sausage drippings until tender, about 5 min. Remove from heat.
Take the baking dish out of the oven and layer on top of the potatoes the kale, sausage, and cheddar cheese. Drizzle the cream over top. Return to the oven, uncovered, for 10-20 minutes.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIAGAL.
Nutritional Info Amount Per Serving
- Calories: 398.8
- Total Fat: 23.4 g
- Cholesterol: 82.1 mg
- Sodium: 719.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.9 g
- Protein: 23.4 g
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