You can’t beat this hearty, easy way to eat your greens when you serve up our Creamy Collards and Sausage Bake casserole.
Creamy Collards and Sausage Bake
Makes 6 to 8 Servings
Ingredients
- 1 pound ground mild Italian sausage
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 (8-ounce) block mozzarella cheese, grated
- 1 (7-ounce) block Gouda cheese, grated
- ½ pound chopped fresh collard greens
- 1 (16-ounce) package penne pasta, cooked al dente according to package directions
- 1 (4-ounce) jar diced pimientos, drained
- 1½ teaspoons kosher salt, divided
- ¾ cup panko (Japanese bread crumbs)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with cooking spray.
- Form sausage into small balls, about 2 teaspoons each.
- In a large sauté pan, cook sausage balls over medium heat, turning occasionally, until golden brown, 5 to 6 minutes. Remove from pan.
- In same pan, melt ¼ cup butter over medium heat. Gradually whisk in flour and cook, stirring frequently, for 2 minutes. Slowly whisk in milk, stirring frequently, until thickened, about 5 minutes. Gradually add mozzarella and Gouda, stirring until melted and well combined. Fold in collard greens, cooked pasta, pimientos, and 1 teaspoon salt. Transfer to prepared dish.
- In a small bowl, combine bread crumbs, melted butter, and remaining ½ teaspoon salt. Sprinkle over casserole.
- Bake until golden brown and bubbly, 15 to 20 minutes. Serve immediately.
