The casserole – a simple way to make an awesome dish out of pretty much anything ☺️ In this case, we’re using a juicy beef sausage that you may have leftover if you cooked more than necessary for dinner last night. At any rate, you can’t go wrong with a nice, cheesy casserole! ‘Tis the season for various greens, as well, so let’s make the most of it.
This keto casserole admittedly is not particularly good looking. But, that doesn’t mean it ain’t delicious. The secret is the mixture of cheeses in the base, most especially the ricotta cheese. While there’s actually more cottage cheese in it, the richer flavor of the ricotta definitely shines through. It’s easily one of my favorite keto ricotta recipes.
What substitutions can you make?
French sorrel can be hard to find, but you can always use spinach or other greens instead. We prefer sorrel because of its distinctive taste, which always goes great with dairy products like various cheeses, for example. Along with its high vitamin, mineral & fiber content, it’s the perfect keto-friendly vegetable to add to lots of recipes that call for greens.
How long will this keto sausage casserole keep in the fridge?
Kept in an airtight container in the fridge, this dish will last a good four days. Like many casseroles, it actually tastes better after some sitting time in the fridge, so it’s perfect to have as a keto lunch for work!
Make sure to wait for the dish to cool before trying to slice / serve. The cheddar really needs to solidify somewhat in order to hold the whole thing together. You can garnish with some fresh parsley & cherry tomatoes.
Keto Sausage Casserole with Greens
- 1 Medium frying pan
- 1 Mixing bowl
- 1 Baking dish
- 400 grams Cooked beef sausage (see notes)
- 150 grams French sorrel
- 4 pieces Green onion
- 3 Large Eggs
- 120 grams Ricotta cheese
- 150 grams Cottage cheese (4.5% is my preferred)
- 90 grams Cheddar cheese (grated)
- 1 tsp Salt
- 1 tsp Black pepper
- Cut your beef sausage into 10x 1/2" pieces (~1cm)
- Chop the onions into thin slices and sauté them in some olive oil for 5 mins on low.
- Chop the sorrel (spinach or what have you), add it to the pan and cook for another 5 minutes until both greens change texture
- Preheat the oven to 350 F (180 C)
- Grab a bowl, crack 3 eggs and mix thoroughly
- Add the ricotta, cottage cheese, salt & pepper. Mix again
- Wet a deep oven-safe tray with some olive oil
- Pour the mixture from the bowl into the tray
- Distribute the sausage slices evenly on top and put in the oven for 20 minutes
- Take the tray out of the oven, grate the cheddar cheese all over the top and put it back for another 10 minutes
- After the time is up, take out the casserole and leave for a while to cool before slicing & serving. This will allow the cheddar to solidify so you can get some nice identical pieces
- Garnish with fresh parsley & cherry tomatoes