Italian Sausage and Kale Casserole is a Whole30-friendly, comforting supper that will please the whole family! Eat it now, or slice it up and toss it in the fridge for the coming week’s packed lunches!
Time for another brand spankin’new recipe: Italian Sausage and Kale Casserole! This Whole30-friendly weeknight supper is a family favorite. This comforting casserole is a cinch to throw together, and my boys love it because the flavors remind them of pizza. Plus, I always have plenty of time to throw together a big green salad while my Italian Sausage and Kale Casserole bakes in the oven.
By the way, you should feel free to mix up the greens to use up whatever you have lying around in the fridge—but if you’re following a Whole30, make sure to use compliant Italian sausage and marinara sauce.
This Italian Sausage and Kale Casserole is perfect to eat now or to make-ahead for packed meals. Simply slice it up and toss it in the fridge for the coming week’s pack-and-go lunches!
Time to make Italian Sausage and Kale Casserole!
Serves 6
Ingredients:
- 2½ tablespoons ghee, avocado oil, olive oil, or your favorite cooking fat, divided
- 1 small yellow onion, diced
- 1 large carrots, diced
- ½ pound cremini mushrooms, thinly sliced
- Diamond Crystal brand kosher salt (or my Magic Mushroom Powder)
- Freshly ground black pepper
- 1 pound bulk mild Italian sausage
- 1 pound lacinato kale, stems removed and leaves thinly sliced
- 3 garlic cloves, minced
- 1 cup store-bought marinara sauce
- ½ teaspoon dried oregano
- 5 large eggs, whisked
- ¼ cup Paleo-friendly pesto (like my Arugula Pesto) (optional)
Equipment:
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- 12-inch cast-iron skillet
- Silicone spatula
- Large bowl
- 13 by 9-inch casserole dish
Instructions:
Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.
Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.
Toss the onions, carrots, and mushrooms into the skillet.
Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.
Season with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate.
Transfer to the greased baking pan.
Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.
Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.
Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.
Stir in the minced garlic and cook for 1 minute or until fragrant.
Pour in the marinara sauce and add the oregano.
Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.
Transfer the sausage mixture to the ingredients in the casserole pan.
Pour in the whisked eggs to the casserole pan and stir to combine.
Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)
Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.
Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Italian Sausage and Kale Casserole
Ingredients
- 2½ tablespoons ghee avocado oil, olive oil, or your favorite cooking fat, divided
- 1 small yellow onion diced
- 1 large carrots diced
- ½ pound cremini mushrooms thinly sliced
- Diamond Crystal brand kosher salt or my Magic Mushroom Powder
- Freshly ground black pepper
- 1 pound bulk mild Italian sausage
- 1 pound lacinato kale stems removed and leaves thinly sliced
- 3 garlic cloves minced
- 1 cup store-bought marinara sauce
- ½ teaspoon dried oregano
- 5 large eggs whisked
- ¼ cup Paleo-friendly pesto like my Arugula Pesto (optional)
Instructions
- Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.
- Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.
- Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.
- Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.
- Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula. Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.
- Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.
- Stir in the minced garlic and cook for 1 minute or until fragrant.
- Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.
- Transfer the sausage mixture to the ingredients in the casserole pan.
- Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)
- Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.
- Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.
Notes
Nutrition
Brent Schrader says
This sounds delicious; there’s nothing better than a tasty recipe that doubles as weekly meal planning. Its been awesome “seeing you” around our local WF. 🙂
nomnompaleo says
Awesome!
Rachel Rivera says
Definitely gonna make this! Question, can I use a chia/water mixture as an egg replacement in this? Or would there be a better substitute?
nomnompaleo says
I don’t think a chia/water mixture will work in this recipe. I’m not sure of a good substitute for the eggs.
Amanda says
Day 13 of my first Whole30 and I nearly slapped my husband when he said he wanted pizza today. Sounds like this may be the answer to our problem. *praise hands* Can’t wait to try it…after we eat up our Korean beef in the fridge. Thanks for always posting awesome recipes! =)
Gloria Cardona says
Prepared it yesterday and is delicious! Im very happy about all the leftovers I have. However, preptime for me was around 45 min. Just cutting the kale waa 20 min! This recipe belongs to the I’m ready part of your cookbook!
nomnompaleo says
I’m so glad to hear it was tasty! Prep time will get faster with practice! Also, you can buy frozen kale and the prep time will be even shorter!
Emily says
Made this last night and it was delicious! Do you have any tips for the best way to freeze leftovers?
nomnompaleo says
I cut it into squares and wrap each square in parchment and put it in a sealable container before freezing.
Amy Kessel says
I like to prep a big casserole on Sundays and take to work as breakfast all week. Just popped this one in the oven and can’t wait to try it. Thanks for all the recipes!
nomnompaleo says
Yay!
Eryka Sajek says
This was much better than expected! Especially with the argula pesto. I’m a little skeptical of the freezer/microwavability of this. Any one try?
nomnompaleo says
I freeze and microwave it all the time! I normally heat it up after it has thawed first.
NurseShark says
This was amazing! We made it with chorizo sausage for a little more bite and it really worked out well! It was also an opportunity to be in the kitchen with my sixteen year old son…his first time actually cooking a legitimate meal…and it turned out fantastic. We both yummed it up, and can’t wait until my husband gets home from work so he can try it! I can easily see this becoming a family favorite! Thanks for everything you do…we couldn’t have done this without you, Michelle!
Gerri Detweiler says
After I assembled this and got ready to pop it in the oven I was certain I wasn’t going to like it. It didn’t look like it would hold together and I didn’t think it would taste very good without cheese. But I was wrong. Loved it. Absolutely delicious. And plenty to freeze for later. It’s a keeper. (Note, as a timesaver I bought already chopped kale.)
TT says
How much chopped kale did you end up using as the 1 lb is before stemming?
Andrea says
Do you have the nutritional facts posted for this recipe anywhere?
pansypink says
This was amazing. I didn’t have enough eggs, so I made the sauce alone and put it on spaghetti squash.
TT says
If I wanted to use kale that is bagged and chopped how much should I use? Also, same question for frozen? I am guessing the weight in your recipe is after stemming?
Marti M says
This is SO good. It was hard not to finish it in one sitting. I made a couple of mods based on what I had on hand. Kale/chard combo, crumbled turkey meatballs instead of Italian sausage, and a basil walnut pesto made from scratch. It tastes like lasagna and I will definitely be making it again. Thank you so much!!
Sheree says
Is there a substitute for mushrooms?
Carol Congdon says
Making this tonight! What would be a could veggie side or maybe a side salad?
Michelle Tam says
Just a big green salad!