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Italian Potato Casserole

 Italian Potato Casserole
After one taste, you'll see why this delicious dish won grand prize in a local newspaper cooking contest. It's a great variation on traditional shepherd's pie.
4-6 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 3 cups mashed potatoes
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 cups sliced fresh mushrooms
  • 2 cups chopped fresh tomatoes
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

Directions

  • In a skillet, cook sausage until no longer pink; drain. Place in a
  • greased 9-in. square baking dish. Top with potatoes. In the same
  • skillet, saute onion, green pepper and garlic in oil for 5 minutes
  • or until vegetables are crisp-tender.
  • Stir in the mushrooms, tomatoes, olives, basil, salt and pepper.
  • Spoon over potatoes to within 1 in. of edge of dish. Sprinkle
  • Parmesan cheese and parsley on top. Bake, uncovered, at 350° for

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Italian Potato Casserole (continued)

Directions (continued)

  • 30-35 minutes or until top is lightly browned. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 308 calories, 16 g fat (5 g saturated fat), 35 mg cholesterol, 889 mg sodium, 28 g carbohydrate, 2 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.