Potato Sausage Casserole Recipe
- 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 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
- 1. 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.
- 2. In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
- 3. 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.
1 cup: 430 calories, 29g fat (15g saturated fat), 77mg cholesterol, 1130mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.
Reviews for Potato Sausage Casserole
"Lousy. Inedible. Cook potatoes first or cook for over two hours for leather tough swill. Not a keeper"
"Such high hopes for this wintery dish and made it exactly as described. Did not care for it at first (bland), so added a dollop of sour cream to my portion (like a chili topping) and that made all the difference. 4 stars with sour cream, 3 stars without."
"WOW. We made the recipe exactly as-is to see if we liked it, and we soooo did. We split it between three people and the boys were still disappointed that there wasn't more. We keep dried chopped onions since my son (he does most of the cooking) is sensitive to chopping onions, and it worked out perfectly. We used mild Italian sausage, Russett potatoes and medium cheddar. Not greasy at all ... make sure you're draining the sausage; I also remove ours from the pan onto a plate with paper towels to absorb the grease while mixing up the other ingredients (also lowers the fat content). You can try some of the variations in some of the other reviews if you want, but I think this is perfect just the way it is."
"Very tasty dish my husband and I really enjoyed! I took the lazy route and used two cans of sliced potatoes. (Cooked 45 minutes @ 375 degrees.) I didn't have Cream of Mushroom soup in the pantry, so used Cream of chicken soup instead. I added a can of mushrooms over the baked casserole before adding the cheese. Yummy! Very easy to make and this casserole will be made often! Thanks for sharing!"
"Very good! Made to recipe using a hot pork sausage. The sauce toned down the spiciness giving it a flavorful but tasty flavor. Can't comment on leftovers as there were none! Everyone commented on how good it was."
"My boys love it!"
"Very Good! easy to make!"
"This was a big hit for my family. I did not have onion so I used one half envelope of Lipton onion soup mix. It was really good"
"This was REALLY good and my family LOVED it. I did increase the temp to 400 but still baked for an hour. Next time I'll add cheese to the sausage mix. Thanks for this one!"
"Made as the recipe stated. The only complaint was - not enough! My family loved this recipe and wants it again ASAP!"
"This recipe is outstanding. My family loves it. The only changes I made was substituting cream of broccoli soup since we don't like mushrooms and boiling the potato slices a little before adding them. It has become a family favorite!"
"Tried this recipe. Few changes.- Shredded my potatoes- Added extra cup of onion- Sauteed mushrooms and onions- Used Cream of Mushroom w/ Roasted Garlic. Probably won't make very often due to the high fat and caloric content. That being said, it was my first casserole making experience and it was freaking awesome."
"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"
"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."
"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."
"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. ;)"
"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!"
"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!"
"Its ok, needs to be tweaked a little to fit my family's tastes"
"I added another cup of sliced potatoes may need more milk if u add more poatoes and I cut up my sausage in small bites. but very tasty."
"I'm not a big fan of sausage so this recipe surprised me at how good it was. It is a bit salty however. I've served it to friends and received a thumbs up."
"very very good!"
"I will definitely make this again, but I will cut the salt & cheese in half. There is really no need for as much as the recipe calls for."
"Fixed this past weekend for grandkids. Cut back on the onions and that was all. They scarfed it down, bit time! Big hit at Papa's house!"
"this tasted bad"
"New family favorite! Even the kids loved it, hubby asked for seconds and everyone couldn't stop saying "YUM!" around the table!! Added a little more onion, little less cheese and a little more pepper, but that was it...perfect!"
"I haven't made this yet but I think I would saute the onions and add some cheese after the first layeringl"
"Potato sausage casseroles are a favourite in our home and this one is simply delicious. It's also incredibly easy to make and is a keeper, for sure. One we'll be making many more times, as my family simply loves this recipe."
"Very good, my husband loved it! I added a can of mixed veggies and half of a yellow onion to the mix."