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Betsylife » Recipes » Cheesy Roasted Vegetable and Sausage Casserole

Cheesy Roasted Vegetable and Sausage Casserole

May 2, 2019 By betsy 6 Comments

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Cheesy roasted vegetable and sausage casserole is everything your family craves for dinner. Mix it, bake it, serve up a dish full of hearty deliciousness. Easy to make ahead and cook on a busy night. 

Cheesy roasted vegetable and sausage casserole in a white square casserole dish with handles

Spring cleaning in my house means using up all the random fridge and pantry odds and ends in preparation for an abundance of fresh summer ingredients.

Odds+Ends=Casserole.

I’m somewhat of a casserole aficionado when it comes to cooking freezer meals for pregnant friends, but I don’t often make casseroles for The Hubs and I at home. Partly because I don’t always love all my food mixed together, but mostly because I rarely eat leftovers.

prep for sausage casserole. Roasted vegetables on a sheet pan, browned sausage and shredded cheese on a marble counter

When I was challenged by my 12 blogger friends to make a casserole this month, I decided it was a great way to clear out some crisper drawer space since my CSA vegetables were piling up after being out of town.

Cheesy Roasted Vegetable and Sausage Casserole

We all know The Hubs complains if it’s meatless, so I added some sweet Italian sausage I found in the freezer. This recipe could easily be made with ground beef or turkey, turkey sausage or any kind of sausage your family enjoys. 

Don’t feel stuck with the vegetables listed in the recipe either. Substitute any firm, roasting-friendly vegetable like kohlrabi, parsnips, carrots or radishes.

Roasting the vegetables ahead of time allowed them to retain a firmer texture than if they just boiled in the cheese sauce. Plus it gives them that rich flavor you can’t get from a simple boil or blanch. 

Pot with a whisk making cheese sauce next to a metal bowl of roasted vegetables

No gruyere? No problem! Cheddar, Mexican cheese blend, Swiss, mozzarella. Any good melting cheese will taste great in this sausage casserole. 

Do you see where I’m going with this? Casseroles are pretty foolproof. Throw together what you have. Vegetables, meats and cheeses and you’re bound to have a crowd pleasing recipe on your hands.

Not too shabby if you ask me. I mean, cheese really does make everything better. Roasted vegetable and sausage casserole in a dish with two portions scooped out on plates

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

Don’t forget to click on over to see what kinds of casseroles my friends are making!

More awesome casserole recipes

12 best casserole recipes photo collage

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4.6 from 5 votes
Print

Cheesy Sausage and Roasted Vegetable Casserole

Cheesy roasted vegetable and sausage casserole is everything your family craves for dinner. Mix it, bake it, serve up a dish full of hearty deliciousness. Easy to make ahead and cook on a busy night. 

Course casserole, Main Course, Main Dish
Cuisine American
Keyword casserole recipe, roasted vegetables, sausage casserole
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 242 kcal
Author Betsy Life

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup kohlrabi or parsnips peeled and diced
  • 2 cups mushrooms sliced
  • 8 oz hot Italian turkey sausage casings removed
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 2 cups low sodium chicken stock
  • 1/2 cup of milk
  • 1/4 cup flour
  • 3/4 cup shredded Gruyere cheese
  • 2 Tablespoons butter
  • 1 cup panko breadcrumbs

Instructions

  1. Preheat oven to 350 degrees
  2. Toss broccoli, cauliflower, kohlrabi, and mushrooms in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes until vegetables begin to brown and soften.
  3. Meanwhile, cook sausage in a skillet over medium high heat until browned. Drain and set aside.
  4. In a small saucepan bring chicken stock and milk to a boil. Reduce to a simmer and whisk in flour to form a thick sauce. Add Gruyere whisking constantly until smooth and fully combined. If the sauce seems too thick, add a little bit more milk.
  5. Stir together roasted vegetables, sausage and cheese sauce. Pour into a greased casserole dish.
  6. Melt butter in a small skillet. Add panko breadcrumbs and stir constantly until browned. Top casserole with toasted breadcrumbs.
  7. Bake casserole, uncovered for 25 minutes until bubbly.
Nutrition Facts
Cheesy Sausage and Roasted Vegetable Casserole
Amount Per Serving (1 g)
Calories 242 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 368mg15%
Carbohydrates 12g4%
Sugar 5g6%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.

This post was updated in 2019

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Filed Under: Home Page, Meat/Seafood, Recipes, Slow Cooker/Casseroles

Comments

  1. Rachel @ {i love} my disorganized life says

    March 12, 2015 at 12:16 pm

    I love being able to use odds and ends in the fridge for a complete meal! It’s always such a bummer when things go bad and I have to toss them! This looks delicious, girl!

    Reply
  2. Jamie @ Love Bakes Good Cakes says

    March 12, 2015 at 1:23 pm

    This sounds so yummy! I have never had kohlrabi before, but I would love to try it! 🙂

    Reply
  3. Deb @ Cooking on the Front Burner says

    March 13, 2015 at 8:56 pm

    I love the flavors in this Betsy!! Thanks for sharing this recipe!

    Reply
  4. Ken says

    March 17, 2015 at 7:28 am

    Cheesy, meaty, heavy and tasty in all the right places. It is quite spectacular how everything comes together! Betsy for life!

    Reply
  5. Liliet Cardoso says

    February 22, 2021 at 2:16 pm

    What other cheese could I substitute for gruyere?

    Reply
    • betsy says

      February 23, 2021 at 3:26 pm

      Swiss or mozzarella would be great choices

      Reply
4.60 from 5 votes (5 ratings without comment)

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