Cheesy Sausage and Roasted Vegetable Casserole

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=Casseroles. 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. We all know The Hubs complains if it’s meatless, so I added some turkey sausage I found in the freezer. Roasting the vegetables ahead of time allowed them to retain a firmer texture than if they just boiled in the cheese sauce.

Not too shabby if you ask me. I mean, cheese sauce makes everything better so I knew I was on the right track when I started.

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

5 from 1 vote

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Cheesy Sausage and Roasted Vegetable Casserole

Cheesy Sausage and Roasted Vegetable Casserole

Course casserole, Main Course, Main Dish

Cuisine American

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*

Total Fat 15g 23%

Sodium 368mg 15%

Total Carbohydrates 12g 4%

Sugars 5g

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.

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