Let’s be honest—some nights, you open your fridge and all you see are odds and ends: a couple of chicken sausages, some wilted kale, half a bag of quinoa you forgot about, and a nearly-empty jar of sun-dried tomatoes. But here’s the magic of budget cooking: those pantry staples and “last bits” can come together to make a meal that’s not only delicious, but surprisingly nutritious and satisfying. That’s exactly how my Italian Chicken Sausage Quinoa Casserole was born—out of necessity and a little kitchen creativity. I remember a week when payday felt impossibly far away, and takeout wasn’t an option. I scoured my shelves, determined to avoid another bland, hodgepodge dinner. With a bit of resourcefulness, I turned what looked like leftovers into a cozy, crowd-pleasing casserole that’s now one of my weeknight saviors.
When you’re cooking on a budget, the biggest game changer is learning how to make your pantry work for you. Grains like quinoa, rice, or pasta stretch every dollar and make meals heartier. Using flavorful basics—like olive oil (or even the oil from a jar of sun-dried tomatoes!), broth, and dried spices—means you can get big flavor for pennies. And don’t overlook fully cooked chicken sausages; they’re often on sale and freeze beautifully for future meals. The real beauty here is flexibility: this casserole is built to use up whatever you have, so nothing goes to waste. Whether you’re feeding a family or meal-prepping for yourself, this dish delivers maximum comfort and taste with minimum fuss and cost. Read on for my most practical budget tricks, substituting tips, and storage hacks so you can make the most of every ingredient—even on your tightest grocery weeks!
How to Make Amazing Italian Chicken Sausage Quinoa Casserole on a Budget
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Your Frugal Shopping List (The Ingredients)
- 2 cups chicken broth (or any broth you have)
- 1 tablespoon olive oil (or oil from sun-dried tomato jar)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa
- 2 packed cups chopped kale (stems removed, chopped small)
- 1/2 cup julienned sun-dried tomatoes (in oil, if possible)
- 1/4 large red onion, finely diced
- 5 fully cooked chicken sausages, sliced into bite-sized pieces
- Fresh basil leaves (garnish)
- Grated parmesan cheese (garnish)
The Smart-Cooking Method
- Preheat your oven to 375ºF and grease a large casserole dish (or use nonstick spray).
- Pour the uncooked quinoa into the casserole dish. Add the chicken broth evenly over it.
- Chop kale (remove stems) and press into a measuring cup until you have 2 packed cups. Scatter over the quinoa and broth.
- Drain and scatter sun-dried tomatoes across the kale. Add in the diced red onion.
- Sprinkle salt, pepper, and garlic powder evenly. Drizzle olive oil (or tomato oil) over everything.
- Gently mix to distribute ingredients, pressing veggies down into the broth.
- Arrange sliced chicken sausage on top in an even layer.
- Cover tightly with foil and bake for 30 minutes. Remove foil and bake uncovered for another 20 minutes, until quinoa is tender.
- Let rest for 5-10 minutes after baking. Finish with fresh basil and parmesan cheese before serving.
‘Shop Your Pantry’ Ingredient Swaps
Saving money starts with using what you have! No quinoa? Sub in brown rice or even pearl barley—just adjust the liquid and bake time. No kale? Use spinach, Swiss chard, or even chopped broccoli stems. Sun-dried tomatoes can be swapped for a handful of cherry tomatoes (fresh or roasted), or even a sprinkle of chopped olives for a briny twist. If you’re out of broth, water with a bouillon cube or a splash of tomato sauce works in a pinch. And if chicken sausage isn’t on sale, try turkey sausage, veggie sausage, or even leftover cooked chicken or beans. The more you “shop your pantry,” the more you save—and the less you waste!
How to Stretch This Meal to Feed More People
Need to stretch this casserole a bit further? Serve it over a bowl of cooked pasta or rice to bulk up portions for hungry eaters. Add a simple side salad with whatever greens you have, or toss in a can of drained, rinsed white beans right into the casserole for extra protein and fiber. You can also serve it with garlic bread or toast to make every spoonful go further. For kids or picky eaters, top with a generous sprinkle of melty cheese while it’s still hot—no one will notice if you snuck in a few extra veggies!
Zero-Waste Storage: Use Every Last Bit
Leftovers? Store the cooled casserole in airtight containers in the fridge for up to 4 days—it reheats beautifully for lunch or another dinner. You can also freeze individual portions for up to 2 months; just thaw and reheat in the microwave or oven. Any wilted greens or stray bits of sausage not used here can be tossed into scrambled eggs or a quick stir-fry. Even the oil left from your sun-dried tomato jar can be used to sauté vegetables for your next meal. Every scrap has a purpose when you’re cooking with thrift in mind!
Money-Saving Tips for Making This Dish
Always check your local flyers: chicken sausage, kale, and quinoa often rotate on sale. Buy sun-dried tomatoes and parmesan in bulk if you use them frequently—they last ages and bring big flavor for a small price. Stretch your sausage by slicing it thinly so every bite has a bit. And don’t forget: using the flavorful oil from your sun-dried tomato jar adds richness and eliminates the need for pricey specialty oils. If you have leftover veggies, toss them in to avoid waste and bulk up the dish. Planning ahead and shopping sales lets you enjoy “fancy” flavors without the fancy price tag!
Cooking with What’s In-Season (and On-Sale!)
To keep this recipe ultra affordable, buy greens and produce that are in season—kale is at its cheapest in fall and winter, while spinach or zucchini are spring bargains. In summer, swap in fresh tomatoes or summer squash for a lighter taste. If onions are expensive, sub in leeks or even green onions. Get creative with whatever’s marked down: bell peppers, roasted sweet potatoes, or even frozen veggie mixes all work in this forgiving casserole. Seasonal shopping means fresher ingredients at better prices, all year long.
Your FAQ’s Answered:
What’s the approximate cost per serving for this recipe?
Depending on where you shop and if you buy store-brand or sale items, this casserole typically costs $1.75 to $2.50 per serving. Using pantry staples, stretching sausage, and substituting whatever greens or grains are on hand keeps costs low. Buying ingredients in bulk or on sale can bring the price down even further, especially if you already have some of the basics in your kitchen.
Is it cheaper to use canned or dried beans instead of sausage?
Absolutely! Beans—whether canned or dried—are one of the most budget-friendly protein sources out there. Dried beans require soaking and cooking, but cost mere cents per serving. Swapping sausage for beans can reduce the overall recipe price by $3-$5, and still delivers plenty of flavor and nutrition. Add extra onions, garlic, or Italian herbs for a satisfying, vegetarian version.
How can I use the leftover sun-dried tomato oil?
Don’t toss that precious oil! Use it instead of regular olive oil for roasting vegetables, tossing with pasta, or drizzling on top of soup. It’s packed with flavor and makes a great base for salad dressings or sautéing onions and garlic for other dishes. This little hack adds gourmet taste to any meal while saving money and reducing waste.
Can I freeze this casserole for later meals?
Yes! This casserole freezes very well. Let it cool completely, portion it into airtight containers or freezer bags, and freeze for up to 2 months. To reheat, simply thaw in the fridge overnight and warm in the oven or microwave. Freezing leftovers is a great way to stretch your grocery budget and ensure nothing goes to waste.
What’s the best way to get kale (or other greens) cheaper?
Buying whole bunches of kale rather than bagged, pre-cut greens is usually much cheaper. Look for sales at local markets, or even swap in seasonal greens like collards or spinach. If you have space, growing your own greens is one of the most cost-effective options. Don’t overlook frozen greens either—they’re just as nutritious and last longer, cutting down on spoilage.
Can I make this recipe if I don’t have all the spices listed?
Absolutely! Garlic powder is great for convenience, but if you have fresh garlic or even onion powder, those work too. Italian seasoning blends, dried basil, or oregano can be used if you have them. The key to budget cooking is flexibility—using what you have on hand saves money and builds confidence in the kitchen.
Italian Chicken Sausage Quinoa Casserole
Equipment
- large casserole dish
Ingredients
Casserole Ingredients:
- 2 cups chicken broth (or any broth you prefer)
- 1 tablespoon olive oil (preferably from the sun-dried tomato jar)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa
- 2 packed cups chopped kale (remove stems and chop small)
- 1/2 cup julienned sun-dried tomatoes (preferably packed in olive oil)
- 1/4 large red onion (finely diced)
- 5 pieces fully cooked chicken sausages (sliced into bite-sized pieces)
To Finish:
- fresh basil leaves (for garnish)
- grated parmesan cheese
Instructions
- Preheat your oven to 375ºF and lightly coat a large casserole dish with nonstick spray.
For Casserole:
- Spread the uncooked quinoa evenly across the bottom of the casserole dish and pour the chicken broth over it.
- Prep the kale by discarding the tough stems and finely chopping it. Pack it into a measuring cup until you have 2 full cups, then layer it on top of the quinoa and broth.
- Drain about half a cup of sun-dried tomatoes from their jar and distribute them over the kale. Add the diced red onion to the mix.
- Sprinkle salt, black pepper, and garlic powder over the ingredients. Drizzle olive oil, especially the flavorful oil from the sun-dried tomato jar, over everything.
- Gently combine the ingredients using a spoon or your hands, ensuring the vegetables are submerged in the broth.
- Arrange the sliced chicken sausage pieces evenly on top of the casserole mixture.
- Cover the casserole with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20 minutes until the quinoa is tender.
- Allow the casserole to rest for 5 to 10 minutes before serving. Garnish with fresh basil and a sprinkle of parmesan cheese for an added touch.
