Potato Sausage Casserole Recipe

4.5 43 44
Potato Sausage Casserole Recipe
Potato Sausage Casserole Recipe photo by Taste of Home
Publisher Photo

Potato Sausage Casserole Recipe

Read Reviews
4.5 43 44
Publisher Photo
The subtle spices in the pork sausage give this dish a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on you dinner table, it reheats nicely.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll 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

Directions

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.
Originally published as Potato Sausage Casserole in Reminisce March/April 1993, p49

Nutritional Facts

1 cup: 430 calories, 29g fat (15g saturated fat), 77mg cholesterol, 1130mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.

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  • 1 pound Jones No Sugar Pork Sausage Roll 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
  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.
Originally published as Potato Sausage Casserole in Reminisce March/April 1993, p49

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Reviews forPotato Sausage Casserole

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Gwen User ID: 9458538 287440
Reviewed 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."

MY REVIEW
Crystal User ID: 9418290 282978
Reviewed 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."

MY REVIEW
magpaine User ID: 7719188 282116
Reviewed 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."

MY REVIEW
marykayw User ID: 6658423 273376
Reviewed 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."

MY REVIEW
Derek User ID: 9119582 263930
Reviewed Mar. 26, 2017

"Lousy. Inedible. Cook potatoes first or cook for over two hours for leather tough swill. Not a keeper"

MY REVIEW
Jennifer User ID: 9053416 260316
Reviewed 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."

MY REVIEW
Mary User ID: 8980142 257704
Reviewed Dec. 4, 2016

"delicious!"

MY REVIEW
Bryhannah User ID: 8938903 254502
Reviewed 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."

MY REVIEW
wyzgirl514 User ID: 1806395 248491
Reviewed May. 22, 2016

"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!"

MY REVIEW
TerryH1387 User ID: 2222889 238905
Reviewed Dec. 7, 2015

"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."

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