Delicious “Cold Night” Bake

I’d like to share one of my favorite recipes I’ve found on Pinterest so far – a bake called “Lazy Sunday Casserole.” πŸ˜€

I’ve actually tried this one three times, changing up a few things for each round (and, in all honesty, the way I made it the first time is the best.)
This is a super-tasty, super-easy meal, and perfect for a cold night (as the title suggests.)

The credit goes to a woman named Kay, who hosts an awesome blog at “Kayotic.”
Source:Β http://www.kayotic.nl/blog/lazy-sunday-casserole

The cool thing about this recipe is that there are almost no rules. Although I would say that potatoes and sausage are a must, you can virtually put anything you like in it!Β The original recipe calls for bell peppers, but having tried it with and without, I have to say I prefer it without (the last time I made it, however, I did put in bell peppers to give the dish some color.)

bake_2

Aidells’ Italian style chicken sausages with mozzarella are pretty tasty in this dish, but my all-time favorite meat to use are the regular Saag’s beef sausages (and I believe they come with garlic. Best ever!)

I’ve never been one to shy away from a lengthy and complicated recipe – but neither do I object to ones that are simple, as long as they are tasty. πŸ™‚ This one, like I said, is incredibly easy: the gist of it is that you basically chop everything up and pop it in the oven for an hour. But please do take a look at the recipe in the link above for details (which, obviously, are required.) It does come with a nice little sauce you pour over the bake, which is not optional (unless you enjoy your food more bland than flavorful.)

bake_3

Ready to go in the oven!

Sadly, it took me my third try at this recipe before I decided to put tinfoil at the bottom of the baking dish. πŸ˜› Turns out this particular one is a bear to clean afterword.

bake_4

And there, you’ve got the finished product. πŸ™‚ Which tastes much better than it looks, I promise you!

Like I said, the fun of this is that you can add whatever suits your fancy. I haven’t been too much of a pioneer with this, so on the whole, I stick to the original recipe (minus putting in the bell peppers.) Funnily enough, because my mom and I differ so much in our tastes, she said the bake was a little too dry the first time. Third time I made it, she loved it and said it was “just right,” but in my opinion it was a little too moist. I preferred it more dry, because it gave the sausages a nice firm skin to crunch on. So, do whatever you think is best, as far as how dry or moist you want this to end up. I think putting the tinfoil over it while it’s baking helps with the moisture. I don’t know, I won’t speculate on it – I’m no chef.

Also, it makes pretty good leftovers.

Hope you enjoy!