Cheesy Sausage and Vegetable Family Casserole

• 1 pound mild Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups diced potatoes (Yukon gold or red), peeled or unpeeled
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels, thawed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with cooking spray or olive oil.
2. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside.
3. In the same skillet, add diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Add diced potatoes, red bell pepper, zucchini, and corn. Sprinkle with smoked paprika, salt, and pepper. Cook, stirring occasionally, about 10 minutes until vegetables begin to soften.
4. Return the cooked sausage to the skillet and mix well with the vegetable mixture. Remove from heat.
5. In a medium bowl, whisk together sour cream and milk until smooth. Stir in half of the cheddar and half of the mozzarella cheese.
6. Combine the sausage and vegetable mixture with the creamy cheese mixture, stirring until everything is evenly coated.
7. Transfer the casserole mixture into the prepared baking dish. Sprinkle the remaining cheddar and mozzarella cheese evenly on top.
8. Bake uncovered for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown on top, and the potatoes are tender when pierced with a fork.
9. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Chef tips

• For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes when cooking the sausage.
• If you prefer a lower-fat version, substitute half-and-half for whole milk and use reduced-fat cheese varieties.
• To save time, use pre-diced frozen potatoes and thaw the corn before adding.
• If you want to sneak in more vegetables, finely dice some carrots or spinach and add them with the other vegetables.