This sausage potato casserole recipe is delicious. It combines perfectly cooked sausage and tender potatoes layered with a rich and creamy sauce and melted cheese on top. You can serve this hearty casserole for an easy breakfast, lunch, or dinner!
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The Best Sausage Potato Casserole
This sausage and potato casserole is a simple, easy-to-make recipe that has a whole lot of flavor. It's rich, hearty, and really is comfort food at its finest.
I love making this cheesy potato casserole with sausage for family dinners since it's so simple but tastes like I spent all day making it. It goes really well served alongside these Bisquick cheddary bay biscuits to dip in the casserole sauce for the perfect meal.
Why You'll Love This Recipe
A winning combination. The casserole is made with ground sausage mixed with thinly sliced potatoes in a flavorful, rich, and creamy sauce. The whole thing gets topped with a layer of shredded cheese and baked until golden brown and ooey-gooey.
It's simple to make. The only work you have to do to make this recipe is to cook the sausage, mix the sauce, and layer everything in a casserole dish with the potatoes. The process is effortless, and almost all of the time is hands-off cooking.
A dinner the whole family will love. This sausage casserole with potatoes is a meal both kids and adults enjoy. It's comforting, flavorful, and will satisfy even the picky eaters at the table!
A versatile meal. This recipe works equally well as a breakfast casserole or as the main course for dinner. I usually eat it for dinner and then breakfast the next morning.
- Sausage- I used pork sausage. Smoked sausage or breakfast sausage works great too.
- Potatoes- Russet potatoes, peeled and cut into ¼-inch thick rounds.
- Cheese- shredded cheddar cheese. Preferably sharp cheddar cheese for a bold flavor.
- Condensed cream of mushroom soup
- Milk- whole milk for a richer flavor.
- Worcestershire sauce- adds a umami flavor.
- Onion powder- for some savoriness.
- Salt and pepper- to taste.
- Dried thyme and dried rosemary
If you end up with any leftover pork sausage, definitely try this sausage and rice casserole. It's another one of my favorite sausage recipes, so you'll want to check that out next!
How To Make Sausage Potato Casserole
1. Prep work: Preheat oven to 350°F and lightly grease a baking dish with nonstick cooking spray. Slice the potatoes into about ¼-inch rounds.
2. Cook the sausage: In a large skillet, brown the sausages on all sides. Use a wooden spoon or spatula to break the sausage apart as it cooks. When it's done cooking, drain the excess grease and set it aside.
3. Make the cream sauce: In a large bowl, whisk together the cream of mushroom soup, milk, onion powder, salt, pepper, thyme, and rosemary. Mix until the ingreidents fully combine.
4. Assemble the casserole: Layer half of the sliced potatoes in the prepared baking dish, followed by half of the pork sausage and half of the soup mixture. Repeat the layers until you use all of the ingredients.
5. Bake and serve: Cover the casserole dish with aluminum foil and bake it for 1 hour or until the potatoes are tender. Remove the casserole dish from the oven and remove the foil. Top the casserole with shredded cheese and bake, uncovered, for 5-7 minutes or until the cheese is melted. Finally, sever warm and enjoy!
Sausage and potatoes casserole goes really well with these grit cakes, this Jiffy corn casserole, or these Olive Garden breadsticks. If you want a lighter side, you can serve them with this house salad or these crack green beans.
Tips To Make The Best Recipe
- Swap fresh potatoes for frozen diced potatoes or hash browns. Just remember to let them thaw and pat dry with paper towels so they don't become soggy in the oven.
- Double or triple this delicious recipe for a crowd because everyone will want seconds.
- Add veggies like sautéed onions, peppers, broccoli, peas, or spinach to make this a healthier casserole.
- Top the casserole with sour cream for serving and fresh parsley or green onions for a pop of color.
Storage and Reheating Instructions
In the fridge: Store any leftover casserole in an airtight container or cover the baking dish with a lid. The casserole will last in the refrigerator for 3-4 days.
In the freezer: Allow the sausage casserole to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for about 4 months.
Reheating: Put the casserole back in a baking dish and warm it in the oven at 350°F for 10-15 minutes until it's heated through. Let the frozen casserole thaw in the fridge overnight or add more reheating time.
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- 1lb. pork sausage
- 10oz. condensed cream of mushroom soup
- ½ cup milk
- 2 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- Salt and pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1.25lb. Russet potatoes, peeled and cut into ¼-inch thick rounds
- 2 cups shredded cheddar cheese
- Preheat oven to 350°F.
- Brown the sausage in a skillet, breaking it apart as it cooks. Drain extra grease and set aside.
- Whisk mushroom soup, milk, onion powder, salt, pepper, thyme, and rosemary in a bowl.
- Grease the baking dish with some cooking oil. Layer half the potatoes onto the baking dish, followed by half the pork sausage and half the prepared sauce. Repeat the layers.
- Cover with aluminum foil. Bake the casserole for 1 hour or until the potatoes are tender.
- Remove the casserole from the oven and top it with cheddar cheese.
- Bake the casserole, uncovered, for 5-7 minutes or until the cheese is melted.
- Serve warm.
Serving Size:1 serving
Amount Per Serving: Calories: 532Total Fat: 38gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 21gFiber: 0gSugar: 0gProtein: 26g