Potato Sausage Casserole
Total TimePrep: 20 min. Bake: 65 min.
- 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 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.
Nutrition Facts1 cup: 430 calories, 29g fat (15g saturated fat), 77mg cholesterol, 1130mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.
Jul 23, 2019
I'm not sure why people are having such a hard time with this. I followed the directions (almost) to the letter and it turned out incredible! I did use a mandoline for evenly cut, thin potatoes. I also added nutritional yeast to the potato mixture to give it a rich cheesy flavor. The potatoes were tender, the sauce thickened to become velvety and gooey and delicious. My family devoured it, and they're picky eaters!
May 7, 2019
So easy and delicious! I used a mandolin to get extra thin potato slices. I used some really delicious hot sausage from a local smokehouse so that made it extra wonderful. I also used cream of chicken since I had no cream of mushroom. It still turned out so good! I'll definitely make it again!
May 3, 2018
Came out great for me! added cheese last 10 mins like they said.. potatoes were perfect. crunchy tips, tender inside, cheesy top, awesome all the way through.. keep the temp at 350 or you burn the top and raw inside.. don't be in a hurry. Pop in the oven, have a glass of wine, and enjoy when ready! Sliced into bowls. Even had seconds.. my hips will hate me later! I did cook it 10 mins longer though.. wasn't quite where I wanted it.
Jan 31, 2018
I am making this now at 375...i still don't see how this is a casserole, its not going to hold together at all without any egg. And I'm sure the potatoes aren't going to be done. So for a sausage potato BAKE it should at least taste good.
Jan 15, 2018
Super easy and tasty. I spiced it up with dry mustard and Worcestershire, and added cheese to the layers and gave 2 hours for cool time.
Sep 22, 2017
I can't understand why anyone would say this is not good ... excellent blend of flavors. I do think it needs to cook a little longer. I sliced the potatoes very thin on a mandolin and they still needed more time. I probably added a little more cheese than called for but we thoroughly enjoyed it. Will definitely be making again.
Mar 26, 2017
Lousy. Inedible. Cook potatoes first or cook for over two hours for leather tough swill. Not a keeper
Jan 26, 2017
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.
Dec 4, 2016
Sep 22, 2016
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.