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The subtle spices in the pork sausage give this dish a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on you dinner table, it reheats nicely.
Nutritional Facts 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Potato Sausage Casserole in Reminisce March/April 1993, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 28, 2013 by 1DomesticGoddess
This is comfort food at it's best! I did modify the recipe a bit, and added a 1/2 teaspoon each of garlic powder and onion powder to the skillet when browning the sausage. I also used 2 cans of the mushroom soup, 1 cup of milk, and 4 cups of sliced potatoes. I did not add any chopped onion, nor did I add any salt to the soup mixture; especially since I already added onion powder to the sausage when browning it, also because the sausage I used already had onion and salt in it. I layered the indredients into an ungreased 8x12-inch Anchor Hocking Glass Baking Dish, starting first layer with half the sausage, poured a fourth of the soup mixture over the sausage, then added half of the sliced potatoes, (and seasoned the potatoes with a bit of black pepper), poured a fourth of the soup mixture over the potates, added the rest of the browned sausage, then sparingly added a small amount of the soup mixture over the sausage, then added the remaining sliced potatoes (and seasoned the potatoes with a bit of black pepper), then poured the remaining soup mixture over all. I baked the casserole for 1 hour and 30 minutes (to which the potatoes were done baking). I then topped the casserole with just 1 cup of the shredded cheddar cheese. The 1 cup of shredded cheese was more than enough cheese for this casserole. Also, with the extra added cup of sliced potatoes, I would say this makes exactly 6 servings. Since I added another can of soup, plus a bit more milk, this casserole was nice and creamy, and it was still creamy when leftovers were reheated in the microwave. This is one casserole I think I could eat at least once a week, as that's how good it is! I really think this recipe deserves more than 5 stars.
Reviewed on Jan. 15, 2013 by flopm
Tried this recipe while looking for something simple and good. My husband told me that this was a keeper. Everybody in my family that has eaten it loved it. It has become one of out favorites
Reviewed on Jan. 04, 2013 by mommyofpnut
My whole family LOVED this recipe. It was so good. I used lean turkey and didn't think it was oily at all. The only change I made was that I diced and boiled my potatoes first so I only had to bake it about 10 minutes to melt the cheese.This will be my new favorite.
My whole family LOVED this recipe. It was so good. I used lean turkey and didn't think it was oily at all. The only change I made was that I diced and boiled my potatoes first so I only had to bake it about 10 minutes to melt the cheese.
This will be my new favorite.
I loved this...I was a bit sceptical after reading a few other reviews, but my whole family Loved this recipe. I used Jenny-O lean sausage and I didn't think it was greasy or oily at all. The only changes I made was I diced my potatoes and boiled the first, so I only had to bake it for about 12 minutes to melt the cheese. Next time I think I will add some green pepper too. Yummy.
Reviewed on Nov. 26, 2012 by pzhagood
It was wonderful!!! My family really enjoyed it and asked me to double the recipe. I will look into ways to make it without soooo much oil. I also cut down the amount of cheese and it was still delicious.
Reviewed on Oct. 03, 2012 by barkle
I used a pound of Amylu Apple & Gouda Cheese Chicken Sausage Links. They're pre-cooked so I just peeled off the casing and chopped them into bits. I used a well-seasoned 10-inch cast-iron skillet to bake with and everything turned out great. Next time I'll cut down a bit on the salt, maybe 1/4 tsp. There was no greasiness, of course, using the chicken sausage. As I write this the taste of the dish is still in my mouth and it's a very good taste. We'll get 4 servings out of this, not 6, after all, we're Mid westerners, not Vietnamese. ;)
Reviewed on Sep. 04, 2012 by ejshellabarger
I knew ahead of time that this wouldn't be the healthiest of meals, but one must splurge every once in a while! While the flavor was fine, it was an extremely greasy meal. I drained the sausage on paper towels but I wish I would have squeezed out the extra grease (I used reduced fat sausage). I cut back the salt and used less cheese on top. I had to bake mine for an extra 45 minutes as I used a deep casserole dish and it took longer for the potatoes to soften. I suggest using a dish that is more shallow and wide than deep and tall. Broccoli was a great side companion!
Reviewed on May. 14, 2012 by scamphuysen
I really enjoyed this recipe. I did sub. 1 tsp onion powder for the onion. I thought it was really yummy and the kids really liked it too!
Reviewed on May. 07, 2012 by SouthernSweetheart23
Its ok, needs to be tweaked a little to fit my family's tastes
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