Cheesy Roasted Vegetable and Sausage 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. 

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

5 from 2 votes

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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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