Complete your holiday meal with this hearty casserole from Lindsay Ostrom of Pinch of Yum.
What You Need
Original recipe yields 1 serving
2 teaspoons olive oil
2 medium sweet potatoes, peeled and cubed (3-4 cups)
16 ounces Italian pork or chicken sausage, cut into small rounds
2 cups finely chopped kale
3/4 cup milk
1/4 cup flour
2 cups low sodium chicken broth
3/4 cup shredded Gruyere cheese
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with Reynolds Wrap® Aluminum Foil. Grease the foil and set aside.
Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Stir to coat. Cook for a few minutes until starting to brown and then move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors.
In a bowl, combine the sweet potato and sausage mixture with the kale. Transfer to the lined baking dish.
Bring a 1/2 cup milk to a low boil and then lower the heat to simmer. Whisk in the flour and remaining 1/4 cup milk to form a thick paste. Add the broth, whisking to keep the sauce smooth. Add 1/4 cup Gruyère and stir until melted.
Pour the sauce over the sweet potatoes, kale and sausage in the baking dish. Top with remaining 1/2 cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.
Callout: Instead of greasing your foil, try Reynolds Wrap® Non-Stick Foil.
Reynolds Kitchen Tip
Line your baking dish with Reynolds Wrap® Aluminum Foil for quick and easy cleanup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.