28+ Delicious Summer Sausage Casserole Recipes to Brighten Your Summer Meals

When the weather heats up, there’s nothing quite like a hearty, comforting casserole to bring family and friends together.

Summer sausage, with its rich smoky flavor, is a versatile ingredient that can transform any casserole into a crowd-pleasing dish.

Whether you’re looking for a comforting dinner on a cool evening or a dish to take to your next summer potluck, casseroles are always a winning option.

In this blog, we’ve gathered 28+ summer sausage casserole recipes to satisfy every craving.

From creamy and cheesy casseroles to those packed with fresh vegetables and zesty flavors, these recipes are perfect for making the most of the warmer months.

So, grab your favorite summer sausage, preheat the oven, and get ready to dive into a world of delicious, satisfying casseroles!

28+ Delicious Summer Sausage Casserole Recipes to Brighten Your Summer Meals

With so many delicious options at your fingertips, you’ll never run out of creative ways to enjoy summer sausage.

Whether you prefer your casseroles rich and cheesy or light and veggie-packed, there’s something for everyone in these 28+ summer sausage casserole recipes.

Each one is designed to deliver bold, comforting flavors, perfect for family dinners, gatherings, or simple weeknight meals.

So why wait? Start exploring these recipes today and add some hearty, smoky goodness to your summer menu!

Summer Sausage & Zucchini Skillet Casserole

A hearty yet garden-fresh casserole that blends smoky summer sausage with tender zucchini, juicy tomatoes, and creamy cheese.

This dish is light enough for a summer evening yet filling enough to satisfy the whole family. It’s a one-pan wonder that celebrates the season’s harvest with rustic charm.

Ingredients:

• 1 lb summer sausage, sliced into half-moons
• 2 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 3 minutes.
3. Add garlic and cook for another 30 seconds.
4. Stir in summer sausage and cook until slightly crisp, about 5 minutes.
5. Add zucchini and cherry tomatoes. Cook for 5–7 minutes, until vegetables begin to soften. Season with Italian herbs, salt, and pepper.
6. Sprinkle with mozzarella and Parmesan cheese.
7. Transfer skillet to the oven and bake for 12–15 minutes, or until cheese is bubbly and golden.
8. Let cool slightly before serving.

The mix of gooey cheese, garden vegetables, and smoky sausage makes this casserole a summer go-to.

It’s quick to prepare, low on cleanup, and pairs beautifully with crusty bread or a fresh salad.

Cheesy Cornbread & Summer Sausage Bake

This comforting casserole marries the rich flavors of summer sausage with the sweetness of corn and the fluffiness of cornbread.

With a cheesy twist and a hint of spice, it’s the perfect picnic or BBQ side dish—or a main meal when you need something hearty and fun.

Ingredients:

• 1 package (8.5 oz) cornbread mix
• 1 cup whole kernel corn (fresh or canned, drained)
• 1 cup shredded cheddar cheese
• ½ cup milk
• 2 eggs
• 12 oz summer sausage, diced
• ½ cup green bell pepper, chopped
• 1 jalapeño, minced (optional)
• 1 tsp paprika
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a skillet over medium heat, sauté summer sausage until lightly browned. Add bell pepper and jalapeño; cook for 3–4 minutes.
3. In a large bowl, combine cornbread mix, milk, eggs, corn, paprika, and pepper. Stir until just combined.
4. Fold in the sausage mixture and ¾ cup cheddar cheese.
5. Pour batter into prepared baking dish. Top with remaining cheddar.
6. Bake for 25–30 minutes, or until a toothpick comes out clean and top is golden brown.
7. Cool slightly before cutting into squares.

This casserole delivers comfort food with a seasonal twist.

It’s rich, cheesy, and satisfying, but the bright corn and smoky sausage give it a vibrant flavor that’s ideal for warm-weather gatherings.

Summer Sausage & Potato Garden Casserole

This layered casserole is a rustic and filling meal that features buttery potatoes, crisp-tender veggies, and slices of savory summer sausage.

A creamy herb sauce ties everything together, making it perfect for both a casual dinner or a make-ahead meal for busy nights.

Ingredients:

• 1 lb summer sausage, sliced thin
• 4 medium Yukon gold potatoes, thinly sliced
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, chopped
• 1 cup shredded Monterey Jack cheese
• 1 cup half-and-half or whole milk
• 2 tbsp flour
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute.
3. Slowly whisk in half-and-half. Stir in garlic powder, thyme, salt, and pepper. Cook until slightly thickened, about 3–4 minutes. Set aside.
4. In the baking dish, layer half the potatoes, followed by half the summer sausage, green beans, and bell pepper. Repeat with remaining ingredients.
5. Pour the cream sauce evenly over the layers.
6. Cover with foil and bake for 35 minutes.
7. Remove foil, top with cheese, and bake uncovered for another 15–20 minutes, until potatoes are tender and cheese is golden.
8. Let stand for 10 minutes before serving.

This casserole is a full meal in one dish, combining earthy potatoes, sweet peppers, and rich sausage with creamy sauce and cheese.

It’s a crowd-pleaser and perfect for using up your summer garden bounty.

Tex-Mex Summer Sausage Casserole

This vibrant casserole brings the flavors of the Southwest to your table with smoky sausage, black beans, corn, and a cheesy tortilla topping.

It’s bold, colorful, and perfect for a festive summer dinner or a fun twist on taco night.

Ingredients:

• 12 oz summer sausage, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa (mild or medium)
• 1 small red onion, chopped
• 1 tsp chili powder
• ½ tsp cumin
• 2 cups crushed tortilla chips
• 1½ cups shredded Mexican cheese blend
• ½ cup sour cream (optional for serving)
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
2. In a skillet over medium heat, sauté summer sausage until edges are crisp, about 5 minutes.
3. In a large bowl, combine sausage, beans, corn, salsa, onion, chili powder, and cumin. Mix well.
4. Spread half of the crushed chips in the baking dish. Pour sausage mixture over the chips.
5. Top with remaining chips and sprinkle cheese evenly over the top.
6. Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted.
7. Garnish with cilantro and serve with sour cream, if desired.

With its spicy, cheesy flavor and satisfying crunch, this casserole is a summer favorite.

It’s a fun way to mix things up on weeknights and can easily be adapted with your favorite taco toppings.

Creamy Summer Sausage & Broccoli Rice Bake

This casserole is creamy, comforting, and surprisingly light.

With tender broccoli, fluffy rice, and smoky sausage all tied together in a cheesy sauce, it’s an ideal dish for using up leftover rice and creating a balanced, crowd-pleasing meal.

Ingredients:

• 1 cup uncooked white rice (or 3 cups cooked)
• 12 oz summer sausage, sliced and quartered
• 2 cups broccoli florets, lightly steamed
• 1 can (10.5 oz) cream of mushroom soup
• ¾ cup sour cream
• 1½ cups shredded cheddar cheese
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional topping)
• 1 tbsp melted butter (if using breadcrumbs)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook rice according to package directions, if not already prepared.
3. In a large mixing bowl, combine soup, sour cream, garlic powder, salt, and pepper.
4. Stir in cooked rice, sausage, broccoli, and 1 cup of the cheese.
5. Pour mixture into the baking dish and spread evenly. Top with remaining cheese.
6. If using breadcrumbs, mix them with melted butter and sprinkle over the top.
7. Bake for 25–30 minutes, or until hot and bubbly.
8. Let cool for a few minutes before serving.

This casserole delivers creamy texture and satisfying flavor with every bite.

The smoky sausage pairs perfectly with cheesy broccoli and rice, making it a balanced, family-friendly option for busy summer nights.

Summer Sausage & Pasta Caprese Bake

Inspired by the classic Caprese salad, this pasta casserole blends fresh basil, cherry tomatoes, and mozzarella with smoky sausage and al dente pasta.

It’s a fresh, herbaceous meal that captures the flavors of summer in a hearty baked dish.

Ingredients:

• 8 oz penne or rotini pasta
• 10 oz summer sausage, sliced and halved
• 1½ cups cherry tomatoes, halved
• 1½ cups shredded mozzarella cheese
• ½ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions; drain and set aside.
2. In a skillet, heat olive oil over medium. Add sausage and garlic, cooking until sausage is lightly browned.
3. In a large bowl, toss together cooked pasta, sausage mixture, cherry tomatoes, half the mozzarella, and most of the basil. Season with salt and pepper.
4. Transfer to a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
5. Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
6. Garnish with remaining basil before serving.

This casserole is the perfect blend of comfort and freshness.

The juicy tomatoes and fragrant basil cut through the richness of the cheese and sausage, making it a flavorful, balanced option for summer dinners.

Summer Sausage & Sweet Potato Casserole

This savory and slightly sweet casserole combines tender roasted sweet potatoes with smoky summer sausage and a creamy sauce.

The contrast of textures and flavors creates a perfect balance, making it a satisfying, flavorful meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 12 oz summer sausage, sliced
• 1 medium onion, diced
• 1 bell pepper, chopped
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Toss sweet potato cubes in olive oil, smoked paprika, cinnamon, salt, and pepper. Roast on a baking sheet for 25–30 minutes, or until tender.
3. In a skillet, sauté summer sausage, onion, and bell pepper until the sausage is crispy and the vegetables are softened, about 5–7 minutes.
4. In a large bowl, mix roasted sweet potatoes, sausage mixture, and sour cream. Stir until well combined.
5. Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese.
6. Bake for 15–20 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This casserole combines the earthiness of sweet potatoes with the richness of sausage and creamy sour cream.

It’s an unexpected yet delightful combination of flavors that will please any palate.

Summer Sausage & Spinach Mac and Cheese Casserole

If you’re a fan of mac and cheese, this casserole gives it a hearty twist by adding summer sausage and spinach.

With a rich, creamy cheese sauce and a satisfying crunch on top, it’s a comfort food classic with a bit of a summer makeover.

Ingredients:

• 8 oz elbow macaroni
• 12 oz summer sausage, diced
• 3 cups fresh spinach, chopped
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1 tbsp butter
• 1 tbsp flour
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook macaroni according to package instructions, drain, and set aside.
3. In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1–2 minutes.
4. Slowly whisk in milk, garlic powder, salt, and pepper. Continue cooking until the sauce thickens, about 3–4 minutes.
5. Stir in 1½ cups cheddar cheese until melted and smooth. Add spinach and cook for 1–2 minutes until wilted.
6. In a large bowl, combine cooked macaroni, sausage, and cheese sauce. Stir to coat the pasta evenly.
7. Pour the mixture into the prepared baking dish. Sprinkle the top with remaining cheddar cheese and panko breadcrumbs.
8. Drizzle the breadcrumbs with olive oil and bake for 25–30 minutes, or until the top is golden brown.
9. Let cool for a few minutes before serving.

This mac and cheese casserole is rich, creamy, and packed with flavor.

The addition of sausage and spinach adds heartiness and freshness, making it a perfect summer comfort food.

Summer Sausage & Cabbage Stir-Fry Casserole

A unique take on a stir-fry, this casserole combines the earthy flavors of cabbage and smoked sausage in a savory, slightly tangy sauce.

It’s a great way to use up vegetables from your garden and create a wholesome, filling meal.

Ingredients:

• 12 oz summer sausage, sliced
• 4 cups cabbage, chopped
• 1 medium onion, sliced
• 1 cup carrots, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• ½ tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 1 cup shredded mozzarella or cheddar cheese (optional for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add summer sausage and cook until lightly browned, about 5 minutes.
3. Add onion, carrots, and cabbage to the skillet. Stir-fry until the cabbage is tender, about 8–10 minutes.
4. Stir in soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. Cook for another 2–3 minutes, ensuring the vegetables are well-coated with the sauce.
5. Transfer the mixture to the prepared baking dish and sprinkle with shredded cheese, if using.
6. Bake for 10–12 minutes, or until the cheese is melted and bubbly.
7. Serve warm and enjoy!

This casserole combines the savory flavor of sausage with the crunch of cabbage and carrots.

The slight tang from the rice vinegar and soy sauce makes it a refreshing, satisfying dish for a light summer dinner.

Summer Sausage & Mushroom Gravy Casserole

This rich and savory casserole combines smoky summer sausage with earthy mushrooms, all enveloped in a creamy gravy.

It’s a warm, comforting dish that’s perfect for a cozy summer evening or a casual family dinner.

Ingredients:

• 12 oz summer sausage, sliced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream
• 1 cup chicken broth
• 2 tbsp flour
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a skillet over medium heat, sauté summer sausage until slightly crispy, about 5 minutes.
3. Add onions, garlic, and mushrooms to the skillet. Cook for 5–7 minutes, or until softened.
4. In a separate saucepan, whisk together the flour, cream of chicken soup, chicken broth, thyme, salt, and pepper. Cook over medium heat, stirring, until the sauce thickens, about 5 minutes.
5. Combine sausage and mushroom mixture with the gravy sauce. Stir in sour cream for creaminess.
6. Pour the mixture into the prepared baking dish and top with shredded cheese.
7. Bake for 20–25 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

This casserole is rich and indulgent, with creamy gravy and savory sausage, making it a comforting meal that pairs well with mashed potatoes or crusty bread.

Summer Sausage & Bell Pepper Quinoa Bake

This light and flavorful casserole combines hearty quinoa with smoky sausage, colorful bell peppers, and a medley of spices.

It’s a protein-packed, gluten-free option that’s perfect for a nutritious and filling meal.

Ingredients:

• 1 cup quinoa, rinsed
• 12 oz summer sausage, diced
• 2 bell peppers (red and yellow), chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp chili powder
• ½ tsp cumin
• 1½ cups shredded mozzarella or Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a medium pot, cook quinoa according to package instructions, using vegetable or chicken broth for added flavor.
3. In a skillet, sauté summer sausage, onions, garlic, and bell peppers over medium heat until sausage is browned and vegetables are softened, about 7–10 minutes.
4. Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Let it simmer for 3–4 minutes.
5. Combine cooked quinoa with the sausage mixture and stir in half of the shredded cheese.
6. Pour the mixture into the prepared baking dish and top with the remaining cheese.
7. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

This casserole is a healthy, flavor-packed dish that’s perfect for anyone looking for a nutritious, gluten-free option.

The smoky sausage adds depth to the quinoa, while the fresh veggies brighten the flavor.

Summer Sausage & Cauliflower Rice Casserole

For a low-carb, veggie-packed twist, this casserole uses cauliflower rice in place of traditional rice, paired with savory summer sausage and a creamy cheese sauce.

It’s a great option for those looking for a lighter, healthier alternative that still delivers on taste.

Ingredients:

• 1 medium head of cauliflower, grated or riced (about 4 cups)
• 12 oz summer sausage, sliced and quartered
• 1 cup broccoli florets, steamed
• ½ cup grated Parmesan cheese
• 1½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a skillet, melt butter over medium heat. Add the onion and garlic, sautéing until fragrant, about 3 minutes.
3. Stir in summer sausage and cook until lightly browned, about 5 minutes.
4. Add riced cauliflower to the skillet and cook for another 3–4 minutes, until softened.
5. Stir in broccoli, heavy cream, oregano, salt, and pepper. Let the mixture simmer for 2–3 minutes, allowing the flavors to meld.
6. Transfer the mixture into the prepared baking dish and top with grated Parmesan and shredded cheddar cheese.
7. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

This casserole is a delicious and healthy low-carb option that swaps out rice for cauliflower while still offering the rich flavors of summer sausage and creamy cheese.

It’s perfect for anyone following a low-carb or keto diet but still craving a comforting meal.

Summer Sausage & Asparagus Rice Casserole

This dish combines tender asparagus with smoky sausage and fluffy rice, all baked together in a creamy sauce.

It’s a simple, fresh casserole that’s both hearty and light enough for the warmer months.

Ingredients:

• 1 cup white rice (or 3 cups cooked rice)
• 12 oz summer sausage, sliced into half-moons
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon zest (optional for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Cook rice according to package instructions, or use leftover rice.
3. In a large skillet, heat olive oil over medium heat. Sauté summer sausage and onion until the sausage is browned and the onion is softened, about 5 minutes.
4. Add garlic and asparagus to the skillet. Cook for 3–4 minutes, until the asparagus is tender but still vibrant.
5. In a separate bowl, whisk together chicken broth and heavy cream. Season with salt and pepper.
6. In the prepared baking dish, combine cooked rice, sausage mixture, and the creamy broth mixture. Stir in 1 cup of shredded cheddar cheese.
7. Bake for 20–25 minutes, or until the casserole is heated through and bubbly. Top with the remaining cheddar cheese and bake for an additional 5 minutes.
8. Garnish with fresh lemon zest before serving, if desired.

This casserole is a delightful balance of smoky sausage, crisp asparagus, and creamy rice, making it a great dish for a family dinner or a light summer meal.

The lemon zest adds a touch of brightness to complement the savory flavors.

Summer Sausage & Spinach Stuffing Casserole

Packed with savory sausage, tender spinach, and fluffy stuffing, this casserole is a crowd-pleaser that can be served as a main dish or a hearty side.

It’s a comforting dish that’s perfect for any occasion.

Ingredients:

• 12 oz summer sausage, diced
• 1 box (6 oz) stuffing mix (or homemade stuffing)
• 2 cups fresh spinach, chopped
• 1 cup chicken broth
• 2 eggs, beaten
• ½ cup sour cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, sauté summer sausage, onion, and garlic over medium heat until sausage is browned and the onions are soft, about 5 minutes.
3. Stir in chopped spinach and cook for another 2–3 minutes until wilted.
4. In a large bowl, mix together the stuffing mix, chicken broth, eggs, and sour cream. Add the sausage mixture and stir until well combined.
5. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Sprinkle shredded mozzarella cheese over the top.
7. Bake for 25–30 minutes, or until the top is golden brown and bubbly.
8. Let cool for 5 minutes before serving.

This stuffing casserole is loaded with flavor, with the smoky sausage and creamy spinach complementing the rich stuffing base.

It’s a perfect dish for gatherings or a comforting meal on its own.

Summer Sausage & Corn Bake

This casserole brings together the sweetness of corn, the richness of summer sausage, and the creaminess of a cheesy sauce.

It’s a deliciously simple dish that celebrates the flavors of summer with minimal effort.

Ingredients:

• 12 oz summer sausage, diced
• 2 cups frozen or fresh corn kernels
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 tbsp butter
• 1 small onion, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a skillet, melt butter over medium heat. Add diced summer sausage and onion, cooking until the sausage is browned and the onion is softened, about 5–7 minutes.
3. Stir in the corn and cook for an additional 3 minutes.
4. In a separate bowl, whisk together heavy cream, milk, garlic powder, salt, and pepper.
5. Add the cream mixture to the sausage and corn, stirring to combine.
6. Pour the mixture into the prepared baking dish and top with shredded cheddar cheese.
7. If using, sprinkle breadcrumbs on top for a crunchy finish.
8. Bake for 25–30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
9. Let cool for 5 minutes before serving.

This casserole is an easy, family-friendly dish that combines savory sausage, sweet corn, and creamy cheese.

It’s a perfect side for grilled meats or a standalone dish for a casual summer meal.

Summer Sausage & Zucchini Casserole

A light and savory casserole that pairs smoky summer sausage with fresh zucchini and a creamy cheese sauce.

This dish is a perfect way to enjoy the abundance of summer squash in a hearty, filling meal.

Ingredients:

• 12 oz summer sausage, diced
• 3 medium zucchini, sliced into half-moons
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1 cup breadcrumbs
• 2 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add summer sausage and sauté until browned, about 5–7 minutes.
3. Add onions and garlic to the skillet and cook until softened, about 3 minutes.
4. Add zucchini to the skillet and cook for 5–7 minutes, until tender but still firm.
5. In a large bowl, mix together sour cream, mozzarella cheese, oregano, salt, and pepper.
6. Combine sausage and zucchini mixture with the sour cream mixture and stir well.
7. Transfer to the prepared baking dish and top with breadcrumbs.
8. Bake for 20–25 minutes, or until the top is golden brown and bubbly.
9. Garnish with fresh basil before serving.

This casserole is the perfect way to enjoy the summer bounty of zucchini, paired with the smoky richness of sausage and the creaminess of the cheese sauce.

It’s a great light meal that’s full of flavor.

Summer Sausage & Potato Bake

This casserole features tender potatoes, savory summer sausage, and a creamy, cheesy sauce that’s baked until bubbly and golden.

It’s a hearty, comforting dish that’s sure to please a crowd.

Ingredients:

• 4 large russet potatoes, peeled and sliced into thin rounds
• 12 oz summer sausage, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, sauté summer sausage, onion, and garlic over medium heat until the sausage is browned and the onions are soft, about 5–7 minutes.
3. In a saucepan, melt butter over medium heat. Stir in heavy cream, salt, and pepper, cooking for 2–3 minutes until heated through.
4. Layer sliced potatoes in the prepared baking dish, followed by a layer of the sausage mixture. Repeat layers until all ingredients are used, finishing with a layer of potatoes on top.
5. Pour the cream mixture over the top and sprinkle with cheddar and Parmesan cheese.
6. Cover with foil and bake for 30 minutes. Then, remove foil and bake for an additional 20–25 minutes, or until potatoes are tender and the top is golden brown.
7. Let cool for 5 minutes before serving and garnish with fresh thyme.

This casserole is rich, creamy, and packed with hearty potatoes and smoky sausage.

It’s perfect for a comforting family dinner or as a dish for potlucks and gatherings.

Summer Sausage & Bell Pepper Casserole

A colorful and flavorful casserole with smoky sausage, bell peppers, and rice, all baked in a savory sauce.

This dish is simple to prepare and offers a balance of vibrant vegetables and hearty sausage.

Ingredients:

• 12 oz summer sausage, sliced and halved
• 2 bell peppers (red and green), chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white, brown, or wild rice)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté summer sausage, onion, garlic, and bell peppers until softened, about 5–7 minutes.
3. Stir in the diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Cook for an additional 3–4 minutes to combine the flavors.
4. Transfer the mixture to the prepared baking dish and top with shredded mozzarella cheese.
5. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
6. Let cool for a few minutes before serving.

This casserole is an easy, one-pan meal with loads of flavor.

The combination of sausage, bell peppers, and rice makes it a satisfying and balanced dish that’s perfect for a quick weeknight dinner.

Summer Sausage & Broccoli Rice Casserole

A simple yet flavorful casserole combining the smoky richness of summer sausage with the earthy taste of broccoli and the heartiness of rice.

This dish is creamy, satisfying, and perfect for a busy weeknight.

Ingredients:

• 12 oz summer sausage, sliced
• 2 cups cooked rice (white or brown)
• 2 cups broccoli florets, steamed
• 1 small onion, chopped
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup chicken broth
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and pepper to taste
• ¼ cup panko breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the summer sausage and onion and cook for about 5–7 minutes until the sausage is browned and the onion is soft.
3. Add steamed broccoli and cook for an additional 3 minutes.
4. In a separate bowl, whisk together sour cream, chicken broth, garlic powder, salt, and pepper.
5. In the prepared baking dish, combine cooked rice, sausage and broccoli mixture, and the sour cream sauce. Stir to combine.
6. Top with shredded cheddar cheese and panko breadcrumbs if desired.
7. Bake for 20–25 minutes, or until the casserole is bubbly and the cheese is melted.
8. Let cool for 5 minutes before serving.

This casserole is creamy and packed with protein and veggies, making it a balanced meal that’s both filling and flavorful.

Summer Sausage & Green Bean Potato Casserole

This one-pot casserole is loaded with layers of roasted potatoes, green beans, and summer sausage, all smothered in a creamy sauce.

It’s an easy dish that’s perfect for feeding a crowd or satisfying a family dinner.

Ingredients:

• 12 oz summer sausage, sliced
• 4 large russet potatoes, peeled and thinly sliced
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add summer sausage and cook until browned, about 5 minutes.
3. Add onions to the skillet and cook until softened, about 3 minutes.
4. In a large bowl, mix together the heavy cream, thyme, salt, and pepper.
5. Layer the sliced potatoes in the prepared baking dish, followed by a layer of green beans and sausage mixture. Repeat the layers, finishing with a layer of potatoes on top.
6. Pour the cream mixture over the top and sprinkle with shredded mozzarella cheese.
7. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 20–25 minutes until the potatoes are tender and the cheese is golden and bubbly.
8. Let cool for a few minutes before serving and garnish with fresh parsley.

This hearty casserole is an all-in-one meal that combines fresh vegetables, tender potatoes, and smoky sausage into a delicious and satisfying dish.

Summer Sausage & Artichoke Casserole

This elegant and slightly tangy casserole pairs summer sausage with artichokes, spinach, and a creamy cheese sauce.

It’s a unique and flavorful dish that’s perfect for dinner parties or special gatherings.

Ingredients:

• 12 oz summer sausage, sliced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• ½ cup breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add summer sausage and cook for about 5 minutes until browned.
3. Add garlic and cook for another minute, then stir in chopped spinach and cook until wilted.
4. In a large bowl, mix together ricotta cheese, heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
5. Stir in the sausage and spinach mixture along with the chopped artichokes.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs if desired.
7. Bake for 20–25 minutes, or until the top is golden and the casserole is bubbling.
8. Let cool for 5 minutes before serving.

This casserole has a great balance of rich, creamy flavors and tangy artichokes, with the smoky sausage adding depth to the dish.

It’s a wonderful dish for an elegant meal with a hint of Mediterranean flair.

Summer Sausage & Sweet Potato Casserole

This casserole combines the earthy sweetness of roasted sweet potatoes with smoky summer sausage and a creamy sauce, making it a hearty yet lighter dish that’s perfect for summer.

Ingredients:

• 12 oz summer sausage, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add summer sausage, onions, and garlic, cooking until the sausage is browned and the onions are soft, about 5–7 minutes.
3. In a separate pot, bring a pot of salted water to a boil and cook cubed sweet potatoes for 8–10 minutes, or until tender. Drain.
4. In a bowl, mix heavy cream, smoked paprika, salt, and pepper.
5. In the prepared baking dish, combine roasted sweet potatoes, sausage mixture, and cream sauce. Stir well to combine.
6. Top with shredded cheddar cheese and bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Let cool for 5 minutes before serving and garnish with fresh parsley.

This casserole is a perfect blend of sweet and savory, with the soft sweetness of potatoes balancing out the rich flavor of the sausage.

It’s a crowd-pleaser for both special occasions and casual family meals.

Summer Sausage & Mushroom Alfredo Casserole

A rich and creamy casserole that brings together smoky sausage, earthy mushrooms, and a luxurious Alfredo sauce, all baked to perfection with a cheesy topping.

It’s a comforting and indulgent dish.

Ingredients:

• 12 oz summer sausage, diced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 cup cooked pasta (penne or rotini work best)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil and butter over medium heat. Add the summer sausage, onions, and garlic, cooking until the sausage is browned and the onions are soft.
3. Add the mushrooms to the skillet and cook for another 5 minutes until they release their moisture and become tender.
4. Stir in the heavy cream and thyme, and cook for 2–3 minutes, allowing the sauce to thicken slightly.
5. Add the cooked pasta to the skillet and stir to combine. Season with salt and pepper.
6. Transfer the pasta mixture to the prepared baking dish and top with both shredded Parmesan and mozzarella cheese.
7. Bake for 20–25 minutes, or until the top is golden and the casserole is bubbly.
8. Let cool for 5 minutes before serving.

This casserole is a creamy, comforting dish that’s sure to impress.

The richness of the Alfredo sauce pairs perfectly with the smoky sausage and earthy mushrooms, making it an indulgent meal perfect for a cozy dinner.

Summer Sausage & Cornbread Casserole

This casserole combines the savory flavors of summer sausage with the light, fluffy texture of cornbread.

A great choice for potlucks or a simple family dinner, it’s both filling and comforting.

Ingredients:

• 12 oz summer sausage, diced
• 1 box (8.5 oz) cornbread mix
• 1 small onion, chopped
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup milk
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Prepare the cornbread mix according to package instructions, adding the eggs, milk, and a pinch of salt and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the summer sausage and onions and cook until the sausage is browned and the onions are soft, about 5–7 minutes.
4. Stir in the frozen corn and cumin, cooking for 2–3 minutes until the corn is heated through.
5. In the prepared baking dish, pour the cornbread batter and spread it evenly. Layer the sausage and corn mixture on top of the batter.
6. Sprinkle with shredded cheddar cheese and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 5 minutes before serving.

This casserole combines the heartiness of summer sausage with the comforting texture of cornbread, making it an easy and satisfying dish.

The sweet corn and cheese add additional layers of flavor that elevate the meal.