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Lazy Sunday Casserole
The name kinda says it all, doesn’t it? Here’s my lazy Sunday casserole, one that will surely give your taste buds a lift. Casseroles are perfect for cool nights, and even though the days are warming up now that it’s spring, the nights can still be chilly around my neck of the woods.
The vegetables may vary—depending on what’s in my fridge—but somehow there’s always sausage, potatoes and carrots. The Italian herbs give it a real nice kick while the balsamic gives it a sweet, but slight tangy after taste. Simple and easy comfort food, especially for my little man. Just relax, kick back and let your oven do the work!
Ingredients:
4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
Directions:
I still get all giddy inside seeing all kinds of colorful veggies displayed. I was, am and will always be a major veg-o-holic.
Peel the potatoes, wash them and cut each potato in four pieces.
Peel one large or two smaller onions and cut them in wedges.
Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.
Red is good. Red is really good. Slice 1/2 to 1 bell pepper in strips.
Place everything in a big roasting tray. I cheated and bought pre-grated and pre-cut carrots *hangs head in shame*.
Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.
Pour this witches’ brew all over your veggies and toss them around a bit.
Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Slice each sausage in half. I’ve used half pork/ half beef sausages btw. You can also use Italian sausage or any type of flavored sausage.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes.
Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.
This is good food. Comfort food. Healthy, hearty and wholesome, exactly how I like it.
Kay’s Recipe Card
Click here for printable size.
| Lazy Sunday Casserole | |
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| Directions |
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| copyright © kayotickitchen.com | |
144 Comments »
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Made for company and everyone loved it, even the kiddos! This recipe was added to my all time favorites!
About how many adult servings does this dish make?
What’s the name of the sausage you used? It looks like what we in America call, ‘Italian Sausage’. But now I live in Germany, and there are so many varieties, I just cant find the ‘right’ ‘Italian Sausage.’ Thanks!
These were just regular sausages, but Italian sausages would be perfect for this as well!
Made this last weekend. Easy to make and we all Loved it!!! Will use this recipe again. Now I am looking for more recipes to use. Thanks for sharing!
Have you ever subbed sweet potatoes in for white potatoes? If so, did you do anything differently? Thx!
I cooked this tonight for my husband and son…they did not save any for our daughter! It was fabulous. I did not use bell peppers, because I do not like them. I added cabbage because I like it. We used a chicken and mozzarella sausage (which was lower in fat). The flavors in the sausage were just enhanced by the herbs and spices used. The balsamic vinegar is the crowning glory. Thank you!
Thank you so much for this recipe, I have cooked it several times already, my family loves it and I love how good it smell all over the house. One of my favorite recipes ever!
I’ll be trying this recipe, however, I’ll be changing it up to satisfy Cajun appetites! Cajun seasoning instead of the Italian seasonings and Kielbasa for the beef/pork sausages…and no vinegar…but adding in some green onions and tad of celery.
Thanks for the idea!!!
Plan on making this tonight. Just wondering what else can you make to go with it.
I tried this tonight (minus the fennel bulb) and it was amazing!!! My daughter who practically eats nothing ate a whole serving and wanted to know if we could have leftovers!!! Thanks for sharing your recipe!!!
OMG I made it tonite for my kids 18-22. Added mushrooms… left out the fennel and also cheated with a whole pre-cooked chicken that I cut up and add at the end. The sausage and chicken together awesome..They cleaned their plates and asked when I can make it again
Just put this in the oven and it smells sooooo good! I goofed and accidently added the vinegar with the cooking juices so hope that doesn’t mess it up! I’m drooling smelling it though lol!
My first time ever cooking with a fennel bulb, It smells divine and tastes even better. I added a couple Tbsp of red wine because I was a little short on balsamic vinegar and it is delicious. Thank you for the recipe!
I have made this recipe twice already and it is AMAZING!! At first I did not think there would be enough liquid and flavoring in the recipe but was I wrong! LOVE THIS!!
This was so yummy! I made it tonight, but because it was 100 degrees outside I didn’t want to turn my oven on so I made some changes and it came out great. I boiled the potatoes and carrots for about 5-7 minutes just till they were somewhat soft. While those boiled I got all the other veggies together and ready along with the the seasoning. I places all the veggies in a frying pan and poured the chicken broth mixture over it. While I did that I headed up my precooked sausage on another skillet with a little olive oil. Then I mixed it all together added a little more chicken stock as it cooked down and the the balsamic vinegar. Super Yummy and I didn’t have to turn the oven one…even better for this lazy Sunday!
I made this for family dinner tonight and everyone loved it! They said the flavor was so good! Thank you for sharing!!
I also added parsnips and sweet potatoes in chunks to ours today and used ground deer sausage to it rather than the long kind you show. YUM!
This looks so good, but it’s so hot now I hate to turn on the oven that long. Has anyone tried to adapt this to a slow cooker?
Hello there! Made this for dinner tonight and it turned out really well. The only thing I change was the Italian herbs and used lemon pepper instead. Just need to work on my cutting skills and it will – hopefully – look as good as yours one day!!!
Thanks for the recipe!
I made this recipe tonight and it was a hit! My son loved it and my hubby said it hit the spot! This one is a keeper. Thanks for the recipe!
OH MY this recipe rocks. I did cook it 8minutes shorter then you said to since my oven seemed to be cooking it fast. I used squash, red onion, red pepper, and a large potato because that is what I had. I also used Eckridge beef sausage and fresh herbs. My hubby and I were highly impressed. Thanks!
Hi Kay! I’ve made this recipe a bazillion times now, its one of my favourites. I had to adjust my oven temp at the end to 500F and put the sausages in a bit later to avoid them being dry – my oven is old and weak :) I also set it to broil at the end to get it nice and browned too! … oven’s are different! I posted about it here: http://onemessykitchen.wordpress.com/2012/09/08/lazy-sunday-casserole/
Just wanted to say thanks for this delicious easy recipe! Its a family favourite! I just had it on Friday, and now I’m craving it again :) P.S. your photos are lovely!!!
I made this tonight and it turned out wonderful. An absolutekeeper for us. Thank you for a fantastic dish!
Made this for dinner tonight. My boyfriend adorded it. I got “Mmmmm”s after every bite and he continuously told me how excellent it was. I used a little less balsamic, a little more chicken broth and used what I had on hand for spices. Thanks for the great recipe!!
Thank you for this delicious recipe! After reading the comments, I added a little bit of extra chicken broth during the first bake to add more moisture to the vegetables. I also used Johnsonville’s Cheddar Brats. Very tasty!
On a side note, has anyone made this ahead of time and frozen it? If so, how long did you reheat it for?