• Prep Time: 15 mins
  • Cooking Time: 1 hour
  • Serves: 6

Cheesy Kale Sausage and Rice Casserole

  • Recipe Submitted by on

 Ingredients List

  • 1 pound sweet or hot Italian sausage, removed from casing
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 28-ounce can diced tomatoes
  • 2 cups oyster or cremini mushrooms, coarsely chopped
  • 1 large bunch lacinato kale, julienned
  • 3 cups cooked white or brown rice
  • 1 egg, lightly whisked
  • 15 ounces ricotta cheese
  • 6 ounces Havarti cheese
  • 6 ounces Swiss or Jarlsberg cheese
  • 1/2 cup grated Pecorino-Romano cheese


Preheat oven to 375 degrees F.

In a large skillet, brown the sausage over medium heat until just cooked through. Using a slotted spoon, transfer to paper towel-lined plate to drain.

Pour the olive oil into the skillet and toss in the onions, garlic, salt and pepper. Saute over medium heat for 4 to 5 minutes. Increase the heat to medium-high, and add the tomatoes, mushrooms and kale, and stir well to combine. The kale will begin to wilt, and the mixture will start to bubble. Remove from heat.

In a large mixing bowl, combine the cooked rice, egg, ricotta, Havarti and Swiss cheese. Stir well to fully incorporate. Mix in the sausage and the kale mixture and stir to combine.

Spoon into a large casserole dish, and top with Pecorino-Romano cheese. Bake for 40 minutes. Let rest 10 minutes before serving.

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