Healthy Sausage Casserole Recipes

This easy to make, comforting dish will keep you warm on a cold day.

Mushrooms have the perfect meaty texture to complement a modest amount of spicy Italian sausage in this baked rigatoni that has less than one-quarter the fat of the original. Whole-wheat pasta rather than white pasta makes our version a fiber powerhouse with 7 grams per serving. This delicious and cheesy pasta casserole freezes well so you might want to make an extra to have on hand for a ready-to-heat-and-eat meal.

This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage--just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.

This sausage and apple stuffing is extra-moist and full of classic fall flavors. Using a slow cooker makes this side dish even easier and saves on oven space.

The “strata” in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however, it takes only about 10 minutes to assemble. While it bakes, you can put together a salad, or simply enjoy a glass of wine. If you want to make it vegetarian, substitute soy “sausage” for the Italian sausage and vegetable broth for the chicken broth.