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 2% 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 until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.
Nutrition Facts1 cup: 430 calories, 29g fat (15g saturated fat), 77mg cholesterol, 1130mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.
Apr 29, 2020
Loved this! I used a whole onion and baked for 90 minutes to make sure potatoes were soft. Came out perfect!!
Mar 21, 2020
This was awesome! Just made it last night and was hoping there's still some for my breakfast. I read all of the reviews so I did not add salt and it was fine! I used mild sausage, added a tad more milk, couple of shakes of Montreal Steak---I use that in EVERYTHING even chicken, even though there's a Montreal Chicken. I baked it in the same iron skillet that I browned the meat in. I did start with sausage on the first layer however, then potatoes, then the soup. I added a little of the cheese (didn't have cheddar so used Mexican blend) intro the soup mixture. I baked for 60 cov'd, sprinkled cheese on top- did not measure, popped in for another couple of minutes till it melted. Done. My son asked if everyone had eaten yet and could he just finish it off. This recipe is VERY flexible! I think many if us used what we had which may not have matched the exact recipe. 100% making it again!
Jan 21, 2020
Made this with hash browns and it was out of this world
Nov 14, 2019
It took one hour for food prep. And one hour in the oven. I added fried yellow onion slices, and cayenne pepper.
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!
Mar 25, 2019
No comment left
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.
Apr 26, 2018
No comment left
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.