Zuppa Toscana Casserole

Directions

1. 1

   Preheat the Oven: Preheat your oven to 400°F (200°C).

2. 2

   Cook the Bacon and Sausage: In a large skillet over medium heat, cook the sliced bacon until crispy. Remove and set aside. In the same skillet, cook Italian sausage, breaking it up until cooked through. Remove and set aside into a separate bowl. Leave about 2 tablespoons of bacon grease in the skillet, drain the rest.

3. 3

   Sauté the Onion and Garlic: To the skillet add the diced onion and minced garlic. Sauté for 3 minutes. Stir in the chopped kale. Cook for 2 minutes. Sprinkle in the flour, mix well, and cook for 2 minutes. Gradually pour in the water while stirring until smooth. Add the Better Than Bouillon chicken base and heavy cream (or half-and-half), then season with red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Allow to simmer until the sauce thickens.

4. 4

   Combine the Ingredients: Add the cooked sausage and 3/4 of the crispy bacon to the sauce. Mix and taste for seasoning, adjusting as needed.

5. 5

   Assemble Casserole: To a 9x13-inch casserole dish, add the sliced potatoes. Pour the sausage mixture over the potatoes, gently mix. Spread evenly, cover with foil, and bake for 35-40 minutes. Remove the foil, sprinkle with Parmesan cheese, the remaining bacon, and broil for an additional 5 minutes or until golden brown.

6. 6

   Serve: Garnish with chopped parsley and let cool for 5-10 minutes before serving.