Creamy Collards and Sausage Bake

Creamy Collards and Sausage Bake casserole with breadcrumb crust on white dish towel and green table.

You can’t beat this hearty, easy way to eat your greens when you serve up our Creamy Collards and Sausage Bake casserole.

Creamy Collards and Sausage Bake
Makes 6 to 8 Servings
  • 1 pound ground mild Italian sausage
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 1 (8-ounce) block mozzarella cheese, grated
  • 1 (7-ounce) block Gouda cheese, grated
  • ½ pound chopped fresh collard greens
  • 1 (16-ounce) package penne pasta, cooked al dente according to package directions
  • 1 (4-ounce) jar diced pimientos, drained
  • 1½ teaspoons kosher salt, divided
  • ¾ cup panko (Japanese bread crumbs)
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with cooking spray.
  2. Form sausage into small balls, about 2 teaspoons each.
  3. In a large sauté pan, cook sausage balls over medium heat, turning occasionally, until golden brown, 5 to 6 minutes. Remove from pan.
  4. In same pan, melt ¼ cup butter over medium heat. Gradually whisk in flour and cook, stirring frequently, for 2 minutes. Slowly whisk in milk, stirring frequently, until thickened, about 5 minutes. Gradually add mozzarella and Gouda, stirring until melted and well combined. Fold in collard greens, cooked pasta, pimientos, and 1 teaspoon salt. Transfer to prepared dish.
  5. In a small bowl, combine bread crumbs, melted butter, and remaining ½ teaspoon salt. Sprinkle over casserole.
  6. Bake until golden brown and bubbly, 15 to 20 minutes. Serve immediately.