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Home » Blog » Recipes » Italian Sausage and Kale Casserole (Low Carb, Whole30)

Italian Sausage and Kale Casserole (Low Carb, Whole30)

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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!

An overhead shot of Italian Sausage an Kale Casserole, a one-pan, Whole30-friendly, comforting supper that will please the whole family!

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.

A collage of the cooking steps to make Italian Sausage and Kale Casserole

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.

A side shot of Italian Sausage and Kale Casserole, a make-ahead and Whole30 weeknight meal.

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.

A spoon with ghee is hovering over a hot cast iron skillet.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Some olive oil is poured into a white casserole dish to coat the inner surface.

Toss the onions, carrots, and mushrooms into the skillet.

Frying diced carrots, onions, and sliced mushrooms in a large cast iron skillet.

Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

A side view of a large cast iron skillet filled with vegetables for Italian Sausage + Kale Casserole.

Season with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate.

The vegetable filling for Italian Sausage + Kale Casserole is seasoned with a sprinkle of Nom Nom Paleo's Magic Mushroom Powder.

Transfer to the greased baking pan.

The vegetable filling for Italian Sausage + Kale Casserole is spooned into a greased casserole dish.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.

Bulk Italian Sausage is cooked in a large cast iron skillet.

Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

A closeup of the cooked Italian sausage in the cast iron skillet.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Shredded kale is added to the cooked Italian sausage in a large cast iron skillet.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Minced garlic is added from a garlic press to the cooked sausage and kale in the cast iron skillet.

Pour in the marinara sauce and add the oregano.

Marinara sauce is added to the italian sausage and kale in the cast iron skillet

Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

A closeup of the cooked sausage, kale, and marinara sauce in the cast iron skillet.

Transfer the sausage mixture to the ingredients in the casserole pan.

A large spoon transfers the cooked sausage, kale, and marinara to the greased casserole dish.

Pour in the whisked eggs to the casserole pan and stir to combine. 

A bowl of whisked eggs is poured into the casserole dish.

Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)

An overhead shot of someone mixing the Italian Sausage + Kale Casserole with a spoon.

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.

A side shot of the Italian Sausage + Kale Casserole coming out of the oven.

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.

A square slice of Italian Sausage and Kale Casserole is being transferred to a white dish.


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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Italian Sausage + Kale Casserole by Michelle Tam https://nomnompaleo.com
Print Recipe
4.69 from 35 votes

Italian Sausage and Kale Casserole

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 pack-and-go lunches! 
Prep Time10 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, low carb, Make-ahead, nom nom paleo, nomnompaleo, Whole30
Servings: 6 servings
Calories: 478kcal
Author: Michelle Tam

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 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

A tasty variation: Dollop on spoonfuls of pesto (e.g. Arugula Pesto) onto the top before baking!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 478kcal | Carbohydrates: 15g | Protein: 21g | Fat: 38g | Fiber: 2g
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Reader Interactions

Comments

  1. Brent Schrader says

    January 13, 2018 at 1:56 pm

    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. 🙂

    Reply
    • nomnompaleo says

      January 15, 2018 at 7:24 pm

      Awesome!

      Reply
  2. Rachel Rivera says

    January 13, 2018 at 9:19 pm

    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?

    Reply
    • nomnompaleo says

      January 13, 2018 at 9:37 pm

      I don’t think a chia/water mixture will work in this recipe. I’m not sure of a good substitute for the eggs.

      Reply
  3. Amanda says

    January 14, 2018 at 12:15 am

    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! =)

    Reply
  4. Gloria Cardona says

    January 14, 2018 at 12:58 pm

    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!

    Reply
    • nomnompaleo says

      January 14, 2018 at 5:30 pm

      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!

      Reply
  5. Emily says

    January 15, 2018 at 4:17 pm

    Made this last night and it was delicious! Do you have any tips for the best way to freeze leftovers?

    Reply
    • nomnompaleo says

      January 15, 2018 at 7:23 pm

      I cut it into squares and wrap each square in parchment and put it in a sealable container before freezing.

      Reply
  6. Amy Kessel says

    January 15, 2018 at 4:57 pm

    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!

    Reply
    • nomnompaleo says

      January 15, 2018 at 7:22 pm

      Yay!

      Reply
  7. Eryka Sajek says

    January 15, 2018 at 7:01 pm

    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?

    Reply
    • nomnompaleo says

      January 15, 2018 at 7:25 pm

      I freeze and microwave it all the time! I normally heat it up after it has thawed first.

      Reply
  8. NurseShark says

    January 21, 2018 at 3:21 am

    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!

    Reply
  9. Gerri Detweiler says

    January 25, 2018 at 1:06 am

    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.)

    Reply
    • TT says

      August 11, 2020 at 2:31 pm

      How much chopped kale did you end up using as the 1 lb is before stemming?

      Reply
  10. Andrea says

    January 30, 2018 at 5:23 am

    Do you have the nutritional facts posted for this recipe anywhere?

    Reply
  11. pansypink says

    February 4, 2018 at 2:19 am

    This was amazing. I didn’t have enough eggs, so I made the sauce alone and put it on spaghetti squash.

    Reply
  12. TT says

    August 11, 2020 at 2:31 pm

    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?

    Reply
  13. Marti M says

    August 11, 2020 at 2:30 pm

    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!!

    Reply
  14. Sheree says

    August 11, 2020 at 2:30 pm

    Is there a substitute for mushrooms?

    Reply
  15. Carol Congdon says

    September 3, 2020 at 11:27 pm

    Making this tonight! What would be a could veggie side or maybe a side salad?

    Reply
    • Michelle Tam says

      September 5, 2020 at 8:45 pm

      Just a big green salad!

      Reply
  16. Michele Porter says

    December 9, 2020 at 4:28 am

    5 stars
    Love this one!

    Reply
  17. Maggie says

    December 10, 2020 at 7:26 pm

    5 stars
    This is an outstanding recipe! It scratches all the Pizza / Lasagna itches one may have.

    I have made it three times, usually with Spicy Italian Sausage, and it is flawless. I am pumped whenever I have leftovers in the fridge. Thank you!

    Reply
  18. Mary says

    December 29, 2020 at 12:32 am

    Where do you get bulk italian sausage that’s sugar free?

    Reply
    • Michelle Tam says

      December 30, 2020 at 3:28 am

      In Portland, you can buy sugar-free bulk Italian sausage at New Seasons. In the Bay Area, I get sugar-free sausage from Belcampo. Belcampo also ships nationwide! Use the code TAM10 to save 10% off.

      Reply
  19. MM says

    January 19, 2021 at 12:53 am

    What if we want to leave out the mushrooms? Substitute or just leave it out? We will still use the magic mushroom powder.

    Reply
    • Michelle Tam says

      January 19, 2021 at 5:57 pm

      Totally fine to leave them out!

      Reply
  20. Catherine says

    April 18, 2021 at 5:35 pm

    Anyone try with spinach or arugula instead of kale?

    Reply
    • Michelle Tam says

      April 18, 2021 at 8:48 pm

      You can definitely make this with spinach or Swiss chard. I haven’t tried it with arugula, but I bet it would also work!

      Reply
  21. Doug Youngwith says

    November 16, 2021 at 4:13 am

    I’m making this tomorrow, forgot the mushrooms when I shopped. I want to add beans to it, what do you think? one can of cannellini, black or kidney beans? Am I completely mad or what?

    Reply
    • Michelle Tam says

      November 16, 2021 at 4:05 pm

      I would try cannellini or garbanzo beans.

      Reply
  22. Mimi says

    December 5, 2021 at 5:29 am

    5 stars
    This was so good I can’t stop this about it.

    Reply
  23. Eden says

    December 18, 2022 at 1:30 am

    4 stars
    This is truly one of my favorite casseroles. I make it on the reg! I chop the mushrooms very tiny because I hate their texture but love their flavor. I never measure the kale I just usually do two bunches. Hard not to eat the whole pan

    Reply

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