Sausage Potato Casserole Recipe
Sausage Potato Casserole Recipe photo by Taste of Home

Sausage Potato Casserole Recipe

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This hearty casserole has become one of my family's favorites. It's easy to make and a delicious way to use sausage. I make it for brunch and often take it to potlucks.
TOTAL TIME: Prep: 15 min. Bake: 1 hour 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 35 min.
MAKES: 4-6 servings


  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup milk
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 350 calories, 23g fat (10g saturated fat), 54mg cholesterol, 995mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 13g protein


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper.
  2. In an ungreased 11-in. x 7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
  3. Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Sausage Potato Casserole in Reminisce March/April 1995, p49

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Reviewed Jul. 28, 2015

"Simple & easy!"

Reviewed Jun. 29, 2014

"Thank you for sharing this very tasty recipe! The only thing I added was a little sour cream to the soup. I make this with the sausage for breakfast, and ground beef for a delicious supper casserole. Yummy!! Either way, it's wonderful!"

Reviewed Jan. 11, 2014

"We love this dish. The only change I make is using cream of celery soup instead of cream of mushroom."

Reviewed Oct. 11, 2013

"This dish is a mainstay at our house. Excellent flavor indeed!!"

Reviewed Aug. 19, 2013

"I have made this once and am making it again tonight. It is a great dish and we just loved it. I did add some real bacon bits on top when added the cheese and used Cabot Extra Sharp Cheddar which, in my opinion the BEST cheese in the world.(just so you know ha)

A super duper casserole!!"

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