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–+ servings

One-Pan Corn Chowder Casserole

Turn leftover corn chowder into a hearty one-pan casserole with Italian sausage, summer vegetables, cooked pasta or rice, and a buttery crouton-Parmesan topping. It’s an easy, comforting meal that tastes brand new—perfect for using up what’s in the fridge without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 Servings

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 sausage
    In 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 vegetables
    In 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 casserole
    Turn 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 topping
    In a small bowl, combine ¾ cup coarse breadcrumbs (pulse homemade croutons if needed) with 1 tablespoon of melted butter. Toss to coat.
    Top and bake
    Sprinkle 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!
    Serve
    Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, basil, or a pinch of chili flakes if desired.
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