Sausage And Potato Casserole Makes Life Better

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A Winning Combo When You Need Comfort Food

A sausage and potato casserole is a cozy combination. As darkness comes earlier and evenings grow chillier, our eating patterns change. Hearty soups and casseroles are traditional cool-weather dishes that we crave.

This combo is quick to put together, and nothing needs to be defrosted! It's an easy weeknight option in our mealtime rotation, and at our house, it's set on repeat!

If You're Short on Time and Longing For Comfort

This casserole is a perfect solution. The ingredients are flexible, depending on what you have on hand. Turkey sausage? Absolutely. Beef Polska kielbasa? You bet! It's a great idea to keep a couple of sausages in the fridge for those nights when 5:00 comes before you're ready!

Cream soups are a pantry staple, and when you have frozen hashbrowns in the freezer, you've got options, my friend!

Here's a tip. You can freeze bell peppers without doing a cotton-picking thing to them! Just chop them, place them in a single layer on a cookie sheet, and freeze them until they're solid.

This way, you can scoop them into a freezer bag and take out what you need when you need it! You can also do the same with any extra celery, onions, or spinach and cook them straight from the freezer—it's a great time saver!

I make this in a cast-iron skillet, making it a one-pan dish. First, saute the vegetables in olive oil until they are soft and fragrant. Then, slice the sausage and add it to the skillet.

Saute the sausage until it releases its flavor and the edges are just a bit brown.

Sausage and Potato Casserole Is Some Lovin' In The Oven

Add soup, milk or water, bouillon, pepper, and parsley to the skillet. Now add the hash browns and give it a good stir to make sure everything is well combined.

Next, grate some cheese and add a layer on top of the sausage and potato mixture.

Crush the cornflakes and add melted butter. This is so fast and easy to do in a food processor!

Next, sprinkle the crumbs evenly over the top. These yummy crumbs add a bit of sweet crunch to the creamy casserole. Alternatively, you can transfer the sausage and potato casserole to an oven-proof dish and bake.

Bake in a 350-degree oven for about 30-35 minutes, until the edges of the pan are bubbly, the cheese is melted, and the crumb topping is lightly browned.

All that's left to do is enjoy our cozy sausage and potato casserole! And we did; I think you will, too! Of course, this was a bigger casserole than we could eat in one meal!

So, I moved the leftovers from my cast-iron skillet into a deep-dish glass pie plate. It reheats well, even in the microwave, and the crunchy topping stays crunchy!

Here's the recipe, my friends! I do hope you love it! Remember, you can add or subtract vegetables, substitute the cream soup for what you like or have in the cupboard, or use a different cheese! You can change the sausage, too! Make it your own, and I'd sure be happy to hear about it!

PRINTABLE RECIPE CARD

Yield: 8 servings

Comforting Sausage and Potato Casserole

Print

A creamy, comforting casserole filled with hash brown potatoes, sausage, peppers, onions, and celery under a blanket of cheese and buttered cornflake crumbs.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1/2 cup chopped celery
• 1/2 cup chopped peppers, any color
• 1/2 cup chopped onion
• 2-3 Tbsp olive oil
• One 14 ounce package of smoked sausage or Polska kielbasa of your choice, sliced
• 10.5 ounce can mushroom soup or cream soup of your choice
• 1/2 cup milk or water
• 1 heaping Tbsp of paste type chicken base like Better Than Bouillon
• 5 cups frozen hashbrowns, about 1/2 of a 2 pound bag.
• fresh ground pepper to taste
• About 1 Tbsp parsley if desired for color
• 1 cup grated cheddar cheese
• 2 cups cornflakes
• 1/4 cup melted butter

Instructions

1. Saute peppers, onions, and celery in olive oil until soft and fragrant.
2. Add sliced sausage and saute until lightly browned.
3. Add soup, milk or water, and bouillon to the pan and stir in until ingredients are combined.
4. Add the hashbrowns, parsley, and pepper and stir into the sausage and vegetable mixture.
5. Spread the grated cheese on top of the sausage and potato mixture.
6. Crush cornflakes and mix with melted butter. (This is easy to do in a food processor.) Spread crumbs over top.
7. Bake at 350 degrees until the casserole is bubbly, the cheese is melted and the crumbs are lightly browned.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 979Total Fat: 75gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 48gCholesterol: 98mgSodium: 2225mgCarbohydrates: 57gFiber: 5gSugar: 6gProtein: 22g

Nutrition information is not always accurate.

We love potatoes a lot! You might enjoy taking a peek at some other quick and easy ways with potatoes when you are crunched for time and need something cozy to eat. Here you go! What’s your favorite potato recipe? Do you have anything you’d like to share? If you do, I’d love to hear from you!

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Love, GB (Betty Streff)

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