Wednesday, January 23, 2013

Potato Sausage Casserole

By Paul Briand

This recipe came about from an Internet search. We had some leftover sausage from a football game throwdown, I needed to use up the meat, and I was expecting a crowd for dinner.

The most appealing recipe that came up in my search was this Potato Sausage Casserole from

As per my normal suggestion, look for the low-sodium canned ingredients where you can, such as the cream of mushroom soup in this recipe. Low-fat cheese is also an option, though I find it doesn’t get as creamy when melted as the full-fat.

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 (8 ounces) shredded cheddar cheese
Minced fresh parsley, optional

1. In a large skillet, cook sausage over medium heat until no longer pink then drain and set aside;
2. Combine the soup, milk, onion, salt and pepper;
3. In a greased 2-quart baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers;
4. Cover and bake at 350 degrees for 60-65 minutes or until potatoes are tender;
5. Sprinkle with cheese; bake, uncovered, for 2-3 minutes more minutes or until cheese is melted;
6. Garnish with parsley if desired.

Click here for recipe card.

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