Here’s a hearty and easy recipe for a Sausage and Potato Casserole that’s perfect for a comforting meal:
Sausage and Potato Casserole
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Ingredients:
- 1 lb (450 g) sausage links (pork, chicken, or your favorite type), sliced into ½-inch pieces
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 cup (240 ml) milk
- 1 cup (100 g) shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions:
- Preheat oven:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the sausage:
- In a skillet over medium heat, cook the sausage until browned and cooked through. Remove from pan and set aside.
- Prepare the potatoes:
- In the same skillet, sauté the onion and garlic in a little butter until soft.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth and slightly thickened. Season with thyme, salt, and pepper.
- Assemble the casserole:
- In the baking dish, combine potatoes, cooked sausage, and milk mixture. Mix well.
- Sprinkle shredded cheese evenly on top.
- Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10–15 minutes until cheese is golden and bubbly, and potatoes are tender.
- Serve:
- Let sit 5 minutes before serving. Garnish with parsley if desired.
💡 Tips & Variations:
- Add vegetables like bell peppers, mushrooms, or broccoli for extra nutrition.
- Swap half of the milk with cream for a richer, creamier casserole.
- Make it ahead: Assemble, cover, and refrigerate overnight; bake the next day.
If you want, I can also give a one-pan stovetop version that’s ready in about 25 minutes—less cleanup and just as comforting. Do you want me to do that?
