Sausage and Kale Casserole is the kind of dinner that makes your whole kitchen smell amazing. Rigatoni pasta tucked into a velvety cream sauce, tender kale, earthy mushrooms, and golden-edged Sausage and Kale Casserole all baked under a bubbly mozzarella crust. I first threw this together on a chilly October night when I needed something warm and filling but didn't want to spend forever at the stove. It came together so easily - one skillet, one pot, and a baking dish - and my family scraped the pan clean.
If you love easy weeknight bakes like our Easy Oven Baked Chicken Drumsticks Recipe
or our Easy Dan Dan Noodles recipe this one Easy Eggplant Mozzarella Sandwiches recipe
is going straight to the top of your rotation. It's also a great fit for holiday potlucks - just double the recipe and bring the whole pan.
Why you'll love This Sausage and Kale Casserole
There are a lot of reasons to add this to your regular dinner lineup. Here are a few of the big ones:
- One pan sauce, one pot of pasta, done. Minimal cleanup on a weeknight is always a win.
- That creamy bechamel-style sauce with nutmeg and Italian seasoning is seriously cozy. It coats every piece of pasta perfectly.
- Turkey smoked Sausage and Kale Casserole adds bold, savory flavor without being too heavy.
- Fresh kale wilts right into the sauce - you barely taste it but it adds beautiful color and texture.
- It reheats like a dream. Leftovers might honestly be better the next day.
- It feeds 6 people generously, making it a solid choice for family dinners or when company's coming.
Jump to:
Sausage and Kale Casserole ingredients
Simple, pantry-friendly ingredients that come together into something really special.
See Recipe Card Below This Post For Ingredients Quantities
- Nonstick cooking spray: Just a quick spritz keeps everything from sticking to the Sausage and Kale Casserole dish and makes cleanup way easier.
- Rigatoni pasta : The thick tubes hold onto that creamy sauce in every single bite. Cook until just tender - it finishes in the oven.
- Vegetable oil : Used to brown the Sausage and Kale Casserole. Keeps things from sticking and helps get that nice golden color.
- Turkey smoked sausage : The star of the dish. Smoky, savory, and already fully cooked - just brown it for flavor and texture.
- White mushrooms : Earthy and hearty, they add real body to the filling and soak up all that seasoned sauce.
- Onion : Builds the savory base. It sweetens as it cooks and adds depth to every bite.
- Butter : Forms the base of the cream sauce. Adds richness and helps the flour cook into a smooth roux.
- All-purpose flour : Thickens the sauce. Cooking it in butter for a minute first removes any raw flour taste.
- Milk : Creates that creamy, velvety sauce that ties everything together. Whole milk gives the best result.
- Salt : Seasons the sauce and balances all the other flavors.
- Black pepper : Adds a gentle warmth. Freshly cracked makes a real difference here.
- Garlic powder : Gives that background savory kick without the fuss of mincing fresh garlic.
- Italian seasoning : A blend of herbs that adds warmth and that classic comfort-food aroma.
- Nutmeg : A tiny pinch adds subtle warmth to cream sauces - it's the secret ingredient that makes this taste homemade and special.
- Fresh kale : Wilts right into the sauce and adds color, texture, and a little earthy flavor. Don't skip stemming it - the leaves are tender, the stems are tough.
- Cream cheese : Melts into the sauce and makes it extra rich and silky. It also helps the sauce cling to the pasta.
- Mozzarella cheese : The golden, bubbly topping everyone reaches for first. Shred it yourself if you can for better melting.
How to Make Sausage and Kale Casserole
Prepare ingredients: Gather and prep everything before you start cooking. Preheat your oven to 375 degrees F. Grease a 9x13 Sausage and Kale Casserole dish with nonstick cooking spray and set it aside. Getting organized here saves so much stress later.
Cook the pasta: Bring a medium pot of water to a boil and cook the rigatoni for about 10 minutes, until tender. Drain it and transfer it to a large mixing bowl. It'll finish cooking in the oven so don't worry about it being perfect.
Brown the sausage: Heat vegetable oil in a medium skillet over medium heat. Add the sliced turkey Sausage and Kale Casserole in a single layer and brown for 5 minutes on one side, then flip and cook for another 5 minutes. You want nice golden edges. Remove from the pan and set aside - don't clean the skillet.
Cook the vegetables: In the same skillet, add the sliced mushrooms and diced onion. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Those little golden bits from the sausage add so much flavor here.
Make the sauce: Add the butter right into the skillet with the vegetables and let it melt. Stir in the flour and cook for 1 minute, stirring constantly - this cooks out the raw flour taste. Pour in the milk, then add the salt, black pepper, garlic powder, Italian seasoning, and nutmeg. Stir and cook for about 2 minutes until the sauce thickens and coats the back of a spoon.
Add kale and cream cheese: Stir in the chopped kale and cream cheese. Cook for about 2 minutes, stirring gently, until the kale wilts down and the cream cheese melts completely into the sauce. It'll look like a lot of kale at first - it cooks down quickly.
Combine sausage and pasta: Add the browned sausage back to the skillet, along with any drippings. Stir to combine everything. Transfer this whole mixture into your large bowl with the cooked pasta and fold everything together until well coated.
Assemble the casserole: Pour the mixture into the prepared 9x13 baking dish and spread it out evenly. Sprinkle the shredded mozzarella over the top in an even layer.
Bake: Bake uncovered at 375 degrees F for 25 to 30 minutes, until the top is golden and bubbling. You'll know it's ready when the edges are a little crispy and the cheese is beautifully browned.
Serve: Let it sit for just a few minutes before serving - that sauce will be molten hot. Then scoop it out and enjoy every cheesy, creamy, smoky bite.
Substitutions and Swaps
Don't have everything on the list? No worries - here are some swaps that work well.
- Turkey smoked sausage can be swapped for chicken sausage, andouille, or even Italian pork sausage if that's what you have.
- Rigatoni works great here but penne, ziti, or cavatappi are all solid alternatives that hold sauce well.
- Kale can be replaced with spinach (use slightly less - it wilts faster), Swiss chard, or even frozen chopped broccoli.
- Whole milk gives the creamiest sauce, but 2% works fine. Avoid skim milk - the sauce may turn out thinner.
- Cream cheese can be replaced with full-fat sour cream for a slightly tangier flavor.
- Mozzarella can be swapped for provolone, fontina, or a blend of Italian cheeses for a different topping.
Equipment for Sausage and Kale Casserole
Nothing fancy required here - just the basics.
- 9x13 Sausage and Kale Casserole dish
- Medium skillet
- Medium pot
- Colander
- Large mixing bowl
- Measuring spoons and cups
Storing Leftovers
This Sausage and Kale Casserole keeps really well, which makes it perfect for meal prep.
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil. It keeps for up to 4 days in the fridge.
Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through. To reheat the whole dish, cover with foil and warm in a 350 degree oven for 15 to 20 minutes.
Freezer: This Sausage and Kale Casserole freezes well. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
EXPERT tips
Don't skip browning the sausage. Those golden edges add real depth of flavor that carries through the whole Sausage and Kale Casserole .
Cook the flour and butter for a full minute before adding the milk. This prevents a floury taste in your sauce.
Slightly undercook the pasta - it finishes in the oven and nobody wants mushy rigatoni.
Shred your mozzarella from a block if possible. Pre-shredded cheese has coatings that prevent it from melting as smoothly.
Let the Sausage and Kale Casserole rest for 5 minutes after baking before you serve it. The sauce sets up a bit and it's easier to scoop.
FAQ
Can you put kale in sausage casserole?
Absolutely. Kale is one of the best greens to use in a Sausage and Kale Casserole because it holds up during baking without turning to mush. It wilts into the sauce nicely and adds a great earthy flavor alongside the smoky sausage. Chop it small and remove the tough stems for the best texture.
Do I need to cook sausages before putting in casserole?
For turkey smoked sausage, yes - brown it in a skillet first. It's already fully cooked but browning adds flavor and that slightly crispy edge that makes such a difference in the finished dish. Raw sausage would need to be cooked through before baking anyway, so it's always worth the few extra minutes.
What does kale pair well with?
Kale pairs really well with rich, creamy sauces, smoky proteins like sausage or bacon, and sharp or melty cheeses. The slight bitterness of kale is balanced beautifully by fat and salt, which is exactly what's happening in this Sausage and Kale Casserole . It also loves garlic, lemon, and Italian herbs.
What do you put in a sausage casserole?
A great Sausage and Kale Casserole usually includes a starch like pasta, rice, or potatoes, a sauce (creamy or tomato-based), vegetables, and cheese for the top. Aromatics like onion and garlic are key, and seasonings like Italian herbs or smoked paprika make everything come together. This recipe hits all of those marks.
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Sausage and Kale Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 casserole dish with nonstick cooking spray. prep
- Bring a medium pot of water to a boil for the pasta. Once boiling, add the pasta and cook for about 10 minutes, or until al dente. Drain the pasta and set aside. prep
- In a medium skillet, heat the vegetable oil over medium heat. Add the sliced turkey sausage and cook for about 10 minutes, flipping halfway through until browned. Remove from the skillet and set aside. prep
- In the same skillet, add the diced onions and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until softened. prep
- Melt butter in the skillet with the mushrooms and onions, then stir in the flour. Cook for 1 minute to create a roux. mix
- Slowly add the milk while stirring to avoid lumps. Add salt, pepper, garlic powder, Italian seasoning, and nutmeg. Continue cooking for 2 minutes, until the sauce thickens. mix
- Add the chopped kale and cream cheese to the skillet. Stir until the kale wilts and the cream cheese melts into the sauce, about 2 minutes. mix
- Add the browned sausage and any drippings back into the skillet. Stir to combine. fold
- Add the cooked pasta to a large bowl, then pour the sausage and vegetable mixture into the bowl. Stir until everything is evenly combined. fold
- Transfer the entire mixture into the prepared casserole dish and spread evenly. Assemble
- Top the casserole with shredded mozzarella cheese, spreading it evenly over the surface. bake
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. bake
- Remove from the oven and allow to cool slightly before serving. finish
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