Sausage Stew Casserole (Protein)

This easy, 1-pot Italian Sausage Casserole is full of herbs, vegetables and protein. Oven baked to perfection in just 40 minutes.

1 lb Italian sausages
2 Tbsp. extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 stalks celery, diced
1 cup chicken or vegetable broth
2 (11 oz) cans whole tomatoes (2x400 mL)
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. dried thyme
sea salt
black pepper, freshly ground
½ cup (2 scoops) vanilla whey protein powder (39 g)

Preheat your oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a large Dutch oven, heat the olive oil over medium heat. Add sausages and brown them on all sides, about 5-7 minutes. Once browned, remove the sausages from the skillet and set aside.

In the same Dutch oven, add diced onions and cook until they become translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Add carrots and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Pour in the tomatoes and broth. Stir well to combine, breaking the tomatoes as you stir. Add dried oregano, basil, thyme, salt, pepper and protein powder. Bring the mixture to a simmer.

Slice the browned sausage and return them to the pot.

Cover the Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes until bubbling, hot and the vegetables are tender and the sausages are cooked through.

Once done, remove the pot from the oven. Taste the Italian sausage casserole and adjust the seasoning if necessary.