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Italian Potato Casserole Recipe

Italian Potato Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4-6 servings


  • 1 pound bulk 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


  • 1. 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.
  • 2. 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 30-35 minutes or until top is lightly browned. Yield: 4-6 servings.

Nutritional Facts

1 cup: 308 calories, 16g fat (5g saturated fat), 35mg cholesterol, 889mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 14g protein.

Reviews for Italian Potato Casserole

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TexasR User ID: 2715154 234253
Reviewed Oct. 9, 2015

"I can't believe I have not rated this recipe. I have been making it for years and it still one of the best recipes when you have company. I have never had to change a thing with this recipe. It comes out perfect every time."

charlenepaugustyn User ID: 3862805 48701
Reviewed Feb. 9, 2012

"I made several changes to this recipe. Meat & Potatoes the same; used 1 medium onion, diced;1 green pepper, diced; garlic, fresh mushrooms,sliced ripe olives & fresh tomatoes, the same. Only next time, I will place each fresh tomato in boiling water for a short time & peel the skin off & dice the tomato, so the skin will not come off the tomato & float in the sauce, as mine did. For the seasoning, I used 1 tsp. Italian seasoning, 1 tsp. dried basil, 1/2 tsp. seasoned salt & 1/4 tsp. pepper. Those were the only other changes that I made. This did not make a lot & I may double the recipe next time, but it was delicious & very Italian tasting & a nice presentation. Thanks for the recipe!"

Wadge User ID: 5230196 21580
Reviewed May. 6, 2011

"This was so good!! But I added some Italian Seasoning to mine and some more salt. :) I loved this recipe!!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.