This Easy Sausage Casserole is certain to become a favourite. With vegetables and beans included in this family-friendly, one-pot meal, you require little more than some crusty bread to serve with it. This is a go-to hearty meal, which is comforting and full of Mediterranean flavours.
You will love this Easy Sausage Casserole because:
- It is made from simple ingredients which are readily available.
- Cleaning up is easy as it is made in one pot.
- You can prepare it quickly and easily, making it suitable for busy weeknights.
- Sausages are an inexpensive form of protein, making this a budget-friendly meal!
- It is perfect for meal prep. Make a double batch and store some in the freezer.
- By choosing the appropriate sausages, you can make the Easy Sausage Casserole gluten-free, vegetarian, or even vegan.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Sausages – we have used mildly flavoured, thick pork sausages. Use sausages of your choice – this recipe has also been tested with chicken and beef sausages. Depending on the type of sausage you use, some may break up in the dish more than others. This is still delicious, however.
Extra virgin olive oil – for the best flavour and nutritional benefit. Use the best olive oil that you have.
Brown/yellow onion – this is the onion most often used in cooking, but you can use white onion if you prefer.
Garlic – for the best flavour, use fresh garlic rather than the jarred variety.
Tomato passata – this is simply pureed, strained, uncooked 100% tomatoes, almost always sold in jars.
Water – to slightly thin the sauce.
Red chilli pepper flakes – these dried chilli flakes add spice. Use more or less, according to your taste.
Rosemary – for the best flavour, we use fresh rosemary.
Oregano – in most instances, cooks prefer to use fresh herbs, but oregano is one time many cooks prefer the dried herb. The flavour of dried oregano is more subtle than the fresh and better complements the other ingredients without dominating them.
Zucchini/courgette – a mildly flavoured member of the squash family.
Red capsicum/bell peppers – I prefer red peppers as they are sweeter than green and add great colour.
Cannellini beans – these beans are sometimes known as white kidney beans. If you can’t find them, Great Northern beans are a great substitute.
Baby spinach – adds colour, flavour and nutrients. You can also use chopped regular spinach if you prefer.
Sea salt and freshly ground black pepper – add to suit your taste.
How To Make Sausage Casserole:
1 – Lightly brown the sausages:
In a large, heavy-based Dutch Oven or oven-safe saucepan with a tight-fitting lid, heat some olive oil over medium-high heat.
Add the prepared sausages and lightly brown on all sides. Remove from the pan and set aside.
2 – Cook the onion and garlic:
Turn the heat down to low and add the remaining olive oil to the pan. Add the onion, and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for a further minute, stirring to prevent it burning.
3 – Return the sausages to the pan:
Return the sausages to the pan, then add the tomato passata, water, rosemary, red pepper flakes and oregano.
4 – Simmer:
Bring the dish to a simmer.
4 – Add the vegetables:
Add the zucchini and capsicum. Season with salt and pepper.
Cover the dish and place in the preheated oven for 20 minutes.
5 – Add the final ingredients:
After 20 minutes, carefully remove the dish from the oven, and add the spinach and cannellini beans.
Cover and return to the oven to cook for a further 10 minutes, or until the vegetables are tender.
Check that the dish is seasoned to your liking, adding additional salt, pepper, chilli flakes or herbs as necessary.
Serve with creamy polenta or mashed potato.
Tips for success and FAQs:
My Easy Sausage Casserole is delicious as is, but it is also a wonderful base recipe, as it is such a versatile dish. Customise it to suit your tastes or what you have in the fridge – use up vegetables, add herbs of your liking and any sausages you enjoy eating.
You can make it two days in advance. Store it in an airtight container in the fridge and reheat just before serving.
Yes, you certainly can. When the casserole has cooled, ladle it into an airtight, freezer-safe container. It can be stored in the freezer for up to 2 months. Be sure to label and date the container as it can be difficult to identify frozen food. Defrost it overnight in the refrigerator before thoroughly reheating.
We prefer to brown the sausages as it adds flavour to the dish. For the same reason, we also like to par-cook the onion and garlic.
Yes, it can. Just choose the appropriate sausages and proceed with the recipe.
You can certainly do that. Be sure to use the lowest possible heat and a saucepan with a heavy base to prevent the dish from burning.
This quickly and easily made Sausage Casserole is certain to become a regular addition to your meal planning. There are so many ways to enjoy it.
Some suggestions are:
- In its simplest version, the casserole is delicious served with crusty bread.
- It is delicious served with mashed potato, creamy polenta or rice.
- If you would like to increase the veg, serve it with our easily made Roasted Broccolini.
This Easy Sausage Casserole is certain to become a family favourite. There is minimal effort involved, and there are few dishes that are more comforting at the end of a busy day. Being cooked in one pot, it is even more appealing!
More delicious recipes for you to try:
Easy Sausage Casserole
- 600 g (1.3 lb) sausages – cut into 1-inch pieces. I used pork See Note 1
- 3 tablespoon extra virgin olive oil See Note 2
- 1 large brown/yellow onion – cut in half and finely sliced into half moons
- 3 cloves garlic – finely chopped
- 400 g (14 oz) tomato passata
- 250 ml (1 cup) water
- ½ teaspoon dried red chilli pepper flakes – or to taste
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary – finely chopped
- 1 large zucchini/courgette – cut into 1 cm slices (⅓″) wide
- 1 large red capsicum/bell pepper – cut into 1 cm (⅓”) squares
- 400 g (14 oz) tinned cannellini beans – rinsed and drained
- 2 cups baby spinach – firmly packed
- sea salt and freshly ground black pepper – to taste See Note 3
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 180 degrees C (355 F).
- In a large, heavy-based Dutch Oven or oven-safe saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil over a medium-high heat. The oil is ready to use when it begins to shimmer.
- Add the cut sausages, and lightly brown on all sides – this should take 3-4 minutes. Remove, and set aside on a plate.
- Turn the heat down to low and add the remaining 2 tablespoon of olive oil to the pan. Add the onion, and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for a further minute, stirring to ensure it doesn’t burn.
- Return the sausages to the pan.
- Add the tomato passata, water, rosemary, red pepper flakes and oregano. Bring to a simmer.
- Add the zucchini/courgette and capsicum/bell pepper. Season with salt and pepper.
- Cover the dish with the lid, and place in your preheated oven for 20 minutes.
- After 20 minutes, carefully remove the dish from the oven, and add in the spinach and cannellini beans. Cover and return to the oven to cook for a further 10 minutes, or until the vegetables are tender.
- Check that the dish is seasoned to your liking, adding additional salt, pepper, chilli flakes or herbs as necessary.
- Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.Serve with crusty bread, creamy polenta or mashed potato.
- Sausages: we used thick pork sasuages but any sausages you enjoy eating will work well. The recipe has also been tested with chicken and beef sausages. Depending on the type of sausages you choose, you may find some break up in the dish more than others.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. Add more herbs to your liking.
- Storage: store the cooked Sausage Casserole in an airtight container in the fridge for up to 3 days.
- Freezing: when the casserole has cooled, ladle it into an airtight, freezer-safe container. It can be stored in the freezer for up to 2 months. Be sure to label and date the container as it can be difficult to identify frozen food. Defrost it overnight in the refrigerator, before thoroughly reheating.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.