Italian Zuppa Toscana Casserole
A comforting casserole combining layers of potatoes, ground beef, and a creamy cheese sauce.
Equipment
- 9x13 baking dish For layering the casserole.
- Large Skillet For cooking the sauce.
Ingredients
Main Ingredients
- 8 oz bacon cooked crisp & crumbled (reserve 1/4 cup bacon grease)
- 1 lb ground beef cooked, crumbled & drained
- 7 cups thinly sliced russet potatoes
- 1 small white onion peeled & diced
- 2 tbsp garlic paste
- 6 packed cups washed and chopped kale leaves stems removed
- 1/2 cup flour
- 4 cups chicken broth
- 1 - 1 1/2 cups heavy whipping cream
- 1 large egg beaten & tempered
- Salt & pepper to taste
- 1 1/2 cups shredded Parmesan cheese divided
Instructions
- Preheat your oven to 400°F (200°C). This step is crucial for ensuring your casserole bakes evenly and comes out perfectly cooked.
- In a 9x13" baking dish, spread the sliced potatoes evenly across the bottom. For best results, try to arrange them in a single layer.
- Layer the cooked ground beef and crumbled bacon on top of the potatoes. This combination adds a nice crunch and rich flavor.
- In a large skillet, return the reserved bacon grease and heat over medium. Add the diced onion and garlic paste, stirring for 2-3 minutes until softened. This will build a flavorful base for your sauce.
- Then, add the chopped kale and stir until just wilted. For an alternative, consider using spinach or Swiss chard for a different twist.
- Sprinkle the flour over the kale mixture, stirring to coat everything. Cook for about 1 minute to eliminate any raw flour taste.
- Gradually whisk in the chicken broth and let it simmer until slightly thickened. Stir in the heavy cream until well combined. This creamy mixture is what makes the casserole so comforting!
- In a small bowl, take a tablespoon of the hot liquid and mix it with the beaten egg. Add another tablespoon of the hot liquid, then one more, stirring well. This technique helps temper the egg, preventing it from scrambling when added to the hot mixture.
- Pour this egg mixture back into the skillet, whisking to combine. You'll notice the sauce getting even creamier!
- Add half of the shredded Parmesan cheese to the skillet, stirring until melted and smooth. Pour this cheese sauce evenly over the potato layer in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 50-60 minutes. This helps steam the potatoes, making them tender.
- After that, remove the foil and sprinkle the remaining Parmesan cheese on top. Bake for an additional 25-30 minutes, or until golden and bubbly. The cheese will create a lovely, golden crust.
- Carefully take the hot dish out of the oven and let it rest for 10 minutes to allow the sauce to set. This step is essential for serving, as it makes slicing easier.
- Serve and enjoy! This dish pairs wonderfully with a fresh green salad or some crusty bread.
Notes
For added flavor, consider mixing in some herbs like thyme or rosemary. You can substitute the kale with spinach or Swiss chard if desired.