RECIPE: Sausage, Gruyere and Wild Rice Casserole with Crispy Prosciutto

cook time: 50 mins  |  Makes 4 servings  |  recipe + Image From Le Creuset


  • 1 bunch kale, ribs removed and leaves torn
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 pound sweet Italian sausage, casings removed
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup all purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup shredded Gouda cheese
  • 4 cups cooked wild rice
  • 1 cup shredded Gruyere cheese
  • 5 ounces prosciutto, thinly sliced




Winter’s flavors are on full display in this decadent casserole that’s ready to dazzle at a weeknight dinner or a special-occasion feast. Earthy kale, sweet-and-salty Italian sausage, sliced prosciutto and an impressive heap of shredded cheese transform wild rice into a stunning main dish. The best part? It all comes together in one pot — including a quick roux — so the dishes stay at a minimum.


Preheat oven to 375°F. Heat a Dutch Oven over medium heat. Add the torn kale with 1/2 cup water. Cover and cook about 10 minutes, stirring occasionally, until the kale is wilted. Once the water is absorbed, remove the wilted kale from the pot and set aside.

Return the Dutch Oven to the heat and add the olive oil. Add the onion and cook, stirring, for 2-3 minutes. Add the sausage and cook until brown, without stirring, for 2-3 minutes. When the bottom of sausage is browned, stir once then continue to cook without stirring until cooked through, about 5 minutes longer. Reduce the heat to low, then add the garlic, thyme and red pepper. Cook until fragrant, about 30 seconds. Add the reserved kale and stir well.

Sprinkle the salt, pepper and flour over the kale and sausage mixture, and cook, stirring, for 1 minute. Add the milk and chicken broth, and bring to a boil. Cook until thickened, about 2-3 minutes. Add the heavy cream and Gouda and stir to combine. Remove from the heat and stir in the cooked wild rice.

Sprinkle Gruyere cheese over the casserole and top with the sliced prosciutto. Bake until the cheese is melted and the prosciutto is crispy, about 20-25 minutes.

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