Skip to content

Sausage Casserole


  • 1 pound (450g) sausages, cut into bite-sized pieces
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 1 pound (400g) button mushrooms
  • 1 can (14 oz/400g) diced tomatoes
  • 1 cup (240ml) chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup (180g) frozen peas
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
  3. Add the sausages and cook until browned on all sides. Remove the sausages from the skillet and set aside.
  4. In the same skillet, add the onion, garlic, carrots, celery, and red bell pepper. Cook for about 5 minutes until the vegetables start to soften.
  5. Add the diced tomatoes, chicken or vegetable broth, dried thyme, dried oregano, salt, and pepper. Stir well to combine.
  6. Return the sausages to the skillet and mix them with the vegetables and sauce.
  7. Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven.
  8. Bake for 30 minutes.
  9. Remove the casserole from the oven and stir in the frozen peas. Return to the oven and bake for an additional 10 minutes, uncovered.
  10. Remove from the oven and let it cool for a few minutes before serving.
  11. Garnish with fresh parsley and serve hot.