Potato Sausage Casserole Recipe
- 1 pound bulk pork sausage
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups sliced peeled potatoes
- 2 cups (8 ounces) shredded cheddar cheese
- Minced fresh parsley, optional
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine soup, milk, onion, salt and pepper.
- In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
- Cover and bake 60-65 minutes or until potatoes are tender. Sprinkle with cheese; bake, uncovered, 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Potato Sausage Casserole(23)
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Yum I made this today I added onion powder and layered the cheese and the sausage i used hot sausage instead of plain gave it an extra taste all in all it was pretty good my first time making it. I will be making it again
I was a little hesitant at first making this recipe but my family LOVED it!!!! My husband actually said he could eat it every night of the week. I did have to make slight changes: I listened to other reviews and omitted the salt and since I didn't have cream of mushroom soup I substituted Franco American pork gravy, used scallions instead of regular onions, and added minced garlic. It was also a super easy prep meal - I will absolutely make this recipe again!!
We loved this casserole. Increased the onions to 1 c and sauteed them w/ sliced mushrooms. Found it a bit salty, so would omit the salt next time. If you slice the potatoes really thin, you don't need to bother w/ parboiling. Sprinkled 1 c of the cheese on first layer, as suggested, and baked for 65 min. It was not greasy at all. Will definitely make again.
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.
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