Italian Sausage Casserole is a spicy, cheesy combination of slices of hot Italian sausage, riced cauliflower, and a blend of cheeses. It’s a low carb, keto friendly, gluten free meal that’s easy to make and super tasty!
This post contains affiliate links. See our Disclosure Statement for more information.
Casseroles have been one of my go-to recipes while following a keto diet. They are just so easy to throw together and I love that I can prep it ahead of time to bake later.
My recipe for Buffalo Chicken Cauliflower Casserole is one of my top 5 recipes and one that I make regularly for dinner. I wanted to come up with another recipe with a similar combination of cheesy, spicy deliciousness.
I have also been looking for more spicy sausage recipes beyond sausage and peppers. This keto sausage casserole is the perfect answer and I haven’t come across anything like it before.
This recipe is similar to the Buffalo Chicken Cauliflower Casserole in that it is spicy and uses cauliflower rice with a combination of cheddar and cream cheese. The biggest differences are that it’s made with hot Italian sausage and red peppers.
Why This Recipe Works
I think the best thing about this recipe is that it’s different. While I love a good cheesy chicken or ground beef casserole, using sausage is less common but equally as delicious.
It’s an easy recipe to make and you can make it family friendly by using mild Italian sausage instead of hot.
From start to finish, it does take about an hour to prepare and bake. You can make it ahead of time up to the point of baking it and either place it in the refrigerator to finish later or freeze it for another day.
This recipe is low carb, keto friendly, and gluten free. It’s a high fat, moderate protein, low carb meal. There are just 8 grams of net carbs per serving.
How to Make Italian Sausage Casserole
What You Need To Make This Recipe
To make this recipe you will need:
- 1 tablespoon extra virgin olive oil
- 1 red pepper (diced)
- 1.5 pounds hot Italian sausage (cut into 1/2-inch slices)
- 8 ounces cream cheese (cut into 8 cubes – for faster melting)
- 5 cups cauliflower rice (here is tutorial on how to rice cauliflower, if needed)
- 8 ounces sharp cheddar cheese (shredded from a block)
- fresh parsley (minced, optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
What Is Italian Sausage?
Italian sausage is a pork sausage. It’s seasoned primarily with fennel and can be found in both mild and hot (spicy) varieties.
Prep!
There is a little bit of prep work for this recipe.
You will need to slice the sausage into 1/2-inch rounds, rice the cauliflower, shred the cheese, and dice the pepper. If you are planning to garnish the dish with fresh parsley, you will need to mince that, as well.
Create!
Preheat your oven to 375°F.
Add the olive oil to a large skillet over medium-high heat.
Once hot, add the diced red pepper and cook until it begins to soften and blister, about 5 minutes.
Add the Italian sausage to the pan and cook until it’s no longer pink in the center, about 10 minutes.
Tip: you can use ground Italian sausage, if preferred. It will cook slightly faster than the sliced links.
Drain off the excess grease. Try to get as much of the grease out as possible.
Place the cubes of cream cheese in a large bowl and pour the hot sausage mixture over them. Allow to sit a minute or so to soften the cheese, then stir.
Gradually mix in the cauliflower rice and halfof the cheddar cheese until everything is well blended.
Spread into a large casserole dish and top with the remaining cheddar cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is hot and bubbly.
Present!
Garnish with fresh, minced parsley, if desired.
Tips and Techniques
- You can use mild Italian sausage, if preferred.
- You can use ground Italian sausage, if preferred. The cook time will be slightly less.
- Shred the cheddar cheese from a block for the best melting and texture. Pre-shredded bagged cheese has added starch which makes it grainy when melted.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Freeze Italian Sausage Casserole?
Yes. You can freeze Italian Sausage Casserole. Prepare the casserole up to the point of needing to bake it in the oven. Wrap tightly in aluminum foil and place in the freezer.
Thaw overnight in the refrigerator before baking. You may need to bake it 5-10 minutes longer to thoroughly heat it through.
What Is Italian Sausage Made Of?
Italian sausage is made from pork, pork fat, fennel or anise, spices and seasonings, and red pepper flakes or cayenne pepper, if it’s hot Italian sausage.
The spices and seasonings can vary, but may include a combination of any of the following:
- onion powder
- garlic powder
- parsley
- oregano
- thyme
- paprika
- smoked paprika
- sugar
- brown sugar
- salt
- pepper
More Low Carb Casserole Recipes To Try
- Ranch Bacon Chicken Casserole
- Cheesy Chicken Casserole with Cauliflower Rice
- Low Carb Jalapeno Popper Chicken Casserole
- Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese
- Keto Broccoli Casserole
- Keto Green Bean Casserole
Love this Italian Sausage Casserole recipe?Follow me onPinterest,Instagram, andFacebookfor more!
Italian Sausage Casserole
Italian Sausage Casserole is a spicy, cheesy combination of slices of hot Italian sausage, riced cauliflower, and a blend of cheeses. It's a low carb, keto friendly, gluten free meal that's easy to make and super tasty!
Course Main Dish
Cuisine American, Gluten Free, Italian, Low Carb
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Servings 6 servings
Calories 734kcal
Author Lauren Harris
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red pepper * diced
- 1.5 pounds hot Italian sausage * cut into 1/2-inch rounds
- 8 ounces cream cheese * cut into 8 cubes
- 5 cups cauliflower rice * from one large head of cauliflower
- 8 ounces sharp cheddar cheese * shredded
- fresh parsley * minced, optional
Instructions
Preheat oven to 375°F.
Add the olive oil to a large skillet over medium-high heat.
Once hot, add the diced red pepper and cook until it begins to soften and blister, about 5 minutes.
Add the Italian sausage to the pan and cook until it's no longer pink in the center, about 10 minutes.
Drain off excess grease.
Place the cubes of cream cheese in a large bowl and pour the hot sausage mixture over them. Allow to sit a minute or so to soften the cheese, then stir.
Gradually stir in the cauliflower rice and half of the cheddar cheese until everything is well blended.
Spread into a large casserole dish and top with the remaining cheddar cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is hot and bubbly.
Garnish with fresh, minced parsley, if desired.
Notes
Tips and Techniques
- You can use mild Italian sausage, if preferred.
- You can use ground Italian sausage, if preferred. The cook time will be slightly less.
- Shred the cheddar cheese from a block for the best melting and texture. Pre-shredded bagged cheese has added starch which makes it grainy when melted.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 734kcal | Carbohydrates: 11g | Protein: 31g | Fat: 64g | Saturated Fat: 28g | Cholesterol: 167mg | Sodium: 1226mg | Potassium: 817mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1507IU | Vitamin C: 92mg | Calcium: 359mg | Iron: 2mg
