Thursday, January 9, 2014

Lazy Sunday Casserole

Made this a few days ago for dinner (even though it was not Sunday). So I am going to change the name to Lazy Day Casserole. It was however a dreary rainy day and this casserole fit perfectly with the "cave day" we were having. Do not let the "Lazy" part of this recipe fool you, it is not "Lazy" because it's quick!

I have already put this on the menu to make again and I have some "tweaks" that I will be doing the next time.

Everyone liked this recipe, and I think you could adjust the vegetables to fit your families taste. I however would not recommend skipping the carrots as they were absolutely amazing!

Lazy Day Casserole (original recipe)

4 sausages (I used smoked sausage)
1 pound of potatoes
1/2 pound of carrots (I am doubling this next time and using baby carrots to save on time)
1 bell pepper
1 large onion
2 cloves garlic
1/4 teaspoon salt
Fresh cracked black pepper
2 tablespoons olive oil
1 1/2 teaspoons Italian herbs
1/2 cup chicken broth
4 tablespoons balsamic vinegar

Spray baking dish with cooking spray. Preheat oven to 450 degrees.

Peel the potatoes, wash and cut each potato into bite-size pieces. Peel onion and slice. Slice bell pepper into strips. Peel and cut carrots into bite size pieces. Put carrots, potatoes, onion, and bell pepper into sprayed baking dish.

Use a bowl to combine the olive oil, Italian herbs, minced garlic, and chicken broth. Pour over the vegetables. Toss them around to make sure the broth gets everywhere. Season with a generous amount of black pepper and 1/4 teaspoon of salt. Stir again!

Cover the tray with aluminum foil and put it in the preheated oven. Bake at 450 degrees for 45 minutes.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in the pan and add the balsamic vinegar. Stir to make sure the vinegar coats all vegetables.

Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, and stir to make sure that the juices lurking at the bottom coat all the vegetables and sausages. Put it back in the oven for the remaining time, or until everything is nice and brown.

I served this with homemade buttermilk biscuits!

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