Zuppa Toscana Casserole #recipe #food #comfort

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• 8 oz uncooked bacon
• ▢1 lb ground Italian sausage, mild or spicy
• ▢4-5 medium russet potatoes, peeled and EXTREMELY thinly sliced
• ▢1 yellow onion, diced
• ▢1 tbsp minced garlic
• ▢4 cups kale, chopped (stems removed)
• ▢½ cup all-purpose flour
• ▢4 cups chicken broth
• ▢1 cup heavy whipping cream
• ▢¾ cup shredded Parmesan cheese
• ▢Nonstick cooking spray
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Instructions 
• Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish with nonstick spray.
• Peel and thinly slice potatoes; arrange in an even layer in the dish.
• Cook bacon in a skillet until crispy. Remove to paper towels; reserve 1 tbsp bacon grease in skillet.
• Add sausage, onion and garlic to skillet; cook until sausage is browned and fully cooked.
• Sprinkle flour over sausage mixture; stir and cook 1–2 minutes. Slowly whisk in chicken broth, then cream. Simmer 3–5 minutes until slightly thickened.
• Crumble bacon. Sprinkle bacon and kale evenly over potatoes in baking dish.
• Pour sausage mixture evenly over potatoes; gently spread to coat.
• Top with Parmesan cheese. Cover tightly with foil; bake 50 minutes.
• Uncover and bake 10 minutes more, until potatoes are tender and top is golden.
• Let rest 5–10 minutes before serving.