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.
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.
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.
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. 
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
- Chicken and Broccoli Casserole by Big Bear’s Wife
- Make Ahead Cheesy Zucchini and Turkey Casserole by Betsy Life
- Mexican Lasagna by Home Cooking Memories
- Lemon Orzo Shrimp Bake by Cooking on the Front Burners
- Sweet Potato Enchilada Casserole by A Million Moments
- Bacon, Beef & Bean Casserole by Bread Booze Bacon
- Green Chicken Enchilada Casserole by A Night Owl
- Chili Bean Casserole by Pink Cake Plate
- Mom’s Enchilada Casserole by I Love My Disorganized Life
- Breakfast Casserole (Egg & Veggies) by See Vanessa Craft
- Slow Cooker French Toast Casserole by Around My Family Table
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.
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
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Preheat oven to 350 degrees
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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.
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Meanwhile, cook sausage in a skillet over medium high heat until browned. Drain and set aside.
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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.
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Stir together roasted vegetables, sausage and cheese sauce. Pour into a greased casserole dish.
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Melt butter in a small skillet. Add panko breadcrumbs and stir constantly until browned. Top casserole with toasted breadcrumbs.
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Bake casserole, uncovered for 25 minutes until bubbly.
This post was updated in 2019
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Rachel @ {i love} my disorganized life says
March 12, 2015 at 12:16 pmI 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!
Jamie @ Love Bakes Good Cakes says
March 12, 2015 at 1:23 pmThis sounds so yummy! I have never had kohlrabi before, but I would love to try it! 🙂
Deb @ Cooking on the Front Burner says
March 13, 2015 at 8:56 pmI love the flavors in this Betsy!! Thanks for sharing this recipe!
Ken says
March 17, 2015 at 7:28 amCheesy, meaty, heavy and tasty in all the right places. It is quite spectacular how everything comes together! Betsy for life!