I'm not sure I'd classify this as a casserole per se. At least, not what I'm used to calling a casserole. I found the recipe on the Finding Joy in My Kitchen site and The Girl and I enjoyed it one night this week while DH was fishing in the rain. Then he and I enjoyed it the next night while she was at a school program. It goes together quickly makes the house smell good....half the battle when you want people to eat what you fix. I know The Girl is less likely to turn up her nose at something if she already likes what she smells.

Yes, I get how strange the dish looks on the Easter Egg plate, and that it would photograph better on the plain, white dishes, but that's how we roll at this time of year at our house. Just makes it Mom Food.
Lazy Day "Casserole"
- 4 Italian sausages (I tried chicken sausage because I was really intrigued by the fancy flavor label, but found them to be a little dry. I will probably use regular pork Italian sausages next time.)
- 4-5 medium potatoes (I used a Dutch Yellow variety, but red potatoes or any waxy potato would work)
- 6 large carrots
- 2 medium bell peppers (red, orange, yellow, I used red)
- 1 large sweet onion
- 2 garlic cloves, minced
- 1/2 – 3/4 C chicken broth (divided)
- 1 1/2 tsp. Italian seasoning
- 4 T balsamic vinegar (I totally forgot to add this at the end and didn't miss it)
- salt & pepper, to taste
Begin by washing, peeling and preparing the potatoes and carrots. Slice the carrots into quarters, and the potatoes into large 2-3 inch pieces. Peel and cut the onion into wedges. Thinly slice the bell peppers.
Spray a 9x13 baking. Then, place all the veggies in the dish. Drizzle some olive oil over the top (about 1-2 tsp.). Season with salt and pepper.
Meanwhile, combine 1/2 C chicken broth with 1 1/2 tsp. Italian seasoning. Add in the minced garlic. Pour the chicken broth mixture over the veggies. Stir to coat, if needed.
Cover with foil. Bake at 450 for 45 minutes. After about 20 minutes of baking, check on the veggies and if they seem dry, add the additional 1/4 C chicken broth. Cover and continue baking.
While the veggies bake, prepare the sausages. Place them in a pan and brown them according to package directions.Then, slice each into 4 pieces. When the veggies have baked for 45 minutes, arrange the sausages over the top of the vegetables. Pour over the remaining 1/4 C chicken broth (if you haven’t already used it), and the 4 T balsamic vinegar.
Return the dish from the oven and continue cooking, uncovered, for 25-30 minutes. Halfway through, remove the dish from the oven and spoon the juices over all.