Potatoes and sausage are a cozy combination. As the days grow shorter and the evenings get chillier, our eating patterns begin to change. Soups and casseroles are traditional cool-weather dishes.
This combo is quick to put together and nothing needs to be defrosted! That makes it an easy weeknight option in our mealtime rotation. At our house, this one is set to repeat!
When You’re Short on Time and Long On The Need 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 on hand 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 peppers without doing a cotton-picking thing to them! Just chop them and place in a single layer on a cookie sheet and freeze until they’re solid.
Now, you can just scoop them into a freezer bag and take out what you need when you need them! You can do the same with celery, onions, or spinach and cook straight from the freezer! It’s a great time saver!
I made this in a cast-iron skillet for a one-pan dish. Start by sauteeing the vegetables in a bit of olive oil until they are soft and fragrant. Then slice up 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 Potatoes Now It’s Time For 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 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 on top of the creamy casserole. If you’d rather, you can transfer the sausage and potatoes into a casserole, then add the toppings and bake.
Bake in a 350-degree oven for about 30-35 minutes until everything is all bubbly, the cheese is melted, and the crumb topping is lightly browned.
All that’s left to do is enjoy! And we did, I think you will too! This was a bigger casserole than Papa and I could eat at one meal of course! So, I moved the leftovers from my cast-iron skillet into a deep-dish glass pie plate. I found it reheats very 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 or cheese with what you have on hand and change the sausage too! Make it your own, and I’d sure be happy to hear about it!
Comforting Sausage and Potato Casserole
A creamy, comforting casserole filled with hash brown potatoes, sausage, peppers, onions, and celery under a blanket of cheese and buttered cornflake crumbs.
- 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
- Saute peppers, onions, and celery in olive oil until soft and fragrant.
- Add sliced sausage and saute until lightly browned.
- Add soup, milk or water, and bouillon to the pan and stir in until ingredients are combined.
- Add the hashbrowns, parsley, and pepper and stir into the sausage and vegetable mixture.
- Spread the grated cheese on top of the sausage and potato mixture.
- Crush cornflakes and mix with melted butter. (This is easy to do in a food processor.) Spread crumbs over top.
- Bake at 350 degrees until the casserole is bubbly, the cheese is melted and the crumbs are lightly browned.
Amount Per Serving: Calories: 981Total Fat: 76gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 49gCholesterol: 96mgSodium: 2336mgCarbohydrates: 57gFiber: 5gSugar: 4gProtein: 21g
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 have any you’d like to share? If you do, I’d love to hear from you!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)