Lazy Sunday Casserole

When I saw a this recipe had “lazy” in the title, I knew I would be happy. Although baby boy is beginning to become more cooperative, I still have a heck of a time getting dinner on the table without some assistance from the husband. Thankfully he works from home, so most of the time, he can sneak upstairs to allow me some dinner prep time if he has a break in his schedule. Once I told him there was sausage and peppers involved in this meal (two of his most favorite things), he had no problem clearing a little bit of time in his schedule so I could make this “lazy Wedensday” casserole.

I tried like crazy to get a more appetizing looking picture of this, but try as I might, I just couldn’t get it, but trust me when I say this is fabulous! I’m not a fan of sausage, or vegetables, but I ate everything, and enjoyed it! It didn’t take as long as I thought it would to prep this, and while the husband finished up work, I enjoyed some time with my boys while the oven did all of the work. The balsamic vinegar really steps this up a notch. I cannot wait to make it again…maybe I’ll make it for a lazy Monday, or Tuesday, or…

Lazy Sunday Casserole

5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
3-4 tablespoons balsamic vinegar

Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

Source:  Let’s Dish Recipes, originally adapted from Kayotic Kitchen

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