One-Pan Corn Chowder Casserole with Italian Sausage, Summer Veggies & Bread Crumb
Topping
Have leftover corn chowder in the fridge? Don’t let it go to waste—turn it into this hearty, flavor-packed skillet casserole that’s easy, comforting, and completely delicious.
This recipe was born out of a little galley creativity: I had leftover homemade corn chowder, fresh zucchini and peppers that needed to be used, and some croutons from earlier in the week. Add a bit of cooked pasta, some mozzarella, and a generous sprinkle of Parmesan, and you’ve got a one-pan wonder that tastes like something brand new—not last night’s leftovers.
Make It Your Own
This is the kind of dish that invites creativity:
Use chicken or chorizo instead of sausage
Try it with broccoli, spinach, or mushrooms
Swap mozzarella for Monterey jack or cheddar
Don’t have croutons? Use panko or crushed crackers
Leftovers That Don’t Feel Like Leftovers
This is one of those meals that feels like you planned it—when really, you just pulled together what you had. The creamy chowder becomes a rich base. The sausage adds savory depth. And the crispy, buttery crouton-Parmesan topping? That’s the magic. It’s the kind of dish you’ll want to make on purpose next time.
One-Pan Corn Chowder Casserole
Ingredients
- 3 cups leftover corn chowder
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 zucchini, diced
- 1 pepper, diced
- 1 onion, diced
- 2 cloves of garlic minced
- 1 – 1½ cups cooked pasta or rice (elbows, shells, penne, or white rice)
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs (use homemade croutons, pulsed in a food processor, if needed)
- 1 tbsp melted butter (for topping)
- 1/4 cup shredded Parmesan cheese
- 1 tsp Italian seasoning or Copycat Good Seasons Mix
- 1/4 tsp kosher salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375°F.Brown the sausageIn a 10-inch or larger cast iron skillet, cook the Italian sausage over medium heat until browned and fully cooked, breaking it into crumbles as it cooks. Remove with a slotted spoon and set aside.Sauté the vegetablesIn the same skillet, sauté the zucchini, pepper, and onion for 5–7 minutes until just tender. Add the garlic and cook for 1 more minute. Season with salt, pepper, and Italian seasoning (or Good Seasons mix).Assemble the casseroleTurn off the heat. Stir in the cooked sausage, 3 cups of leftover corn chowder, cooked pasta or rice, and mozzarella cheese. Mix everything thoroughly in the skillet.Make the toppingIn a small bowl, combine ¾ cup coarse breadcrumbs (pulse homemade croutons if needed) with 1 tablespoon of melted butter. Toss to coat.Top and bakeSprinkle the buttery breadcrumbs evenly over the casserole, then top with shredded Parmesan cheese.If using a cast iron or oven-safe skillet, place it directly in the oven.If not, transfer the mixture to a greased baking dish before adding the topping.Bake uncovered for 20–25 minutes, until hot and bubbly with a golden topping.For extra crispiness, broil for 1–2 minutes at the end—watch closely!ServeLet the casserole rest for 5 minutes before serving. Garnish with fresh parsley, basil, or a pinch of chili flakes if desired.