What if I told you that you could have a complete meal — with protein, starch and vegetables — on the table in 35 minutes? And what if I told you that the prep time for said meal was about 5 minutes? Incredible, right? It's true, and it's delicious.
In fact, this dish proves that the term "casserole" doesn't necessarily mean throwing a bunch of ingredients into a dish and baking it while hoping for the best. Instead, to make this casserole, you first sear Italian sausages and then saute peppers, onions and diced potatoes before adding everything to the pot, along with a zesty tomato sauce. A quick bake in the oven is all this needs before you'll be eating a hearty dish that took no time at all to make.
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Sausage and Potato Casserole
4
5 minutes
35 minutes
40 minutes
1 tablespoon olive oil
1 pound mild Italian sausages
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 to 10 red potatoes, small diced
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
1/2 cup chicken stock
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit. Heat olive oil over medium-high heat in a large cast-iron skillet or other large skillet that can be placed in the oven.
Add the Italian sausages and sear for 2 minutes per side. Remove to a plate.
Add the onions, peppers and potatoes and cook everything for about 3 minutes, until veggies start to brown and soften slightly. Add the garlic and cook for another 30 seconds. Season with salt and pepper.
In a small bowl, combine the crushed tomatoes, chicken stock, oregano, basil, onion powder, garlic powder, salt and pepper. Once veggies have softened, add half of the tomato sauce to the skillet and shake skillet slightly to even all ingredients out. Nestle sausages on top and pour remaining half of the tomato sauce over the sausages.
Cover skillet with an oven-proof lid or aluminum foil and place in the oven. Bake for 30 minutes.