Sausage Potato Casserole

I have to say, I adore a comforting casserole, and this sausage potato casserole is a hands-down favorite at our house! Savory, sausagey goodness, tender, buttery potato sliced, and quick and easy to put together a rich creamy sauce.  This casserole really speaks my love language!

Sausage Potato Casserole Recipe

This is a warm, comforting, hearty casserole that’s in my regular dinner rotation. Hubby and the kids love it! It’s easy to put together with wholesome ingredients.

It’s similar to my hamburger potato casserole, only zestier because it’s made with flavorful sausage. If you’re a ham fan, you love my cheesy Scalloped Potatoes and Ham casserole. I hope you try them all! ♥

Let’s make this casserole!

Ingredients You’ll Need For This Sausage Potato Casserole

• Sausage: I use regular ol’ bulk pork sausage for this recipe. But that doesn’t mean you can’t experiment. Use your favorite crumbly sausages for a delicious twist all your own!
• Cream of Mushroom Soup: I like to use the low sodium version of this soup.
• Milk: You can use any type of milk you have on hand. I like whole milk best.
• Onion: Yellow onion is my choice in this casserole.
• Worcestershire sauce:  Adds a lot of richness, depth of flavor, and umami taste.
• Potatoes: I use russet potatoes in this casserole and hand-cut them about 1/4 inch thick.
• Cheese: Most people would use something mild for a sausage potato bake cheese topping — or even none at all, the horror! But I use sharp cheddar with this recipe to give you a nice pop of cheddar goodness to offset the heavy, savory sausage.

How To Make Sausage Potato Casserole

1. Brown Sausage: Cook the sausage until there is no longer any pink.
2. Mix Sauce: Mix together soup, milk, chopped onion, salt, black pepper, dried thyme leaves, dried sage, and Worcestershire sauce until evenly combined.
3. Assemble: Layer half the potatoes, soup mixture, and sausage. Repeat layers.
4. Bake: Bake in the preheated oven until potatoes are soft, about 60 minutes. Remove from oven, uncover, and sprinkle top with cheese (2 cups). Return, uncovered, to the oven, and bake until cheese is melted.

Storing + Freezing 

• How Long Can You Keep This In The Fridge? Store leftovers in sealed containers and put them in the fridge for up to 3-5 days. These make great next-day lunches!
• Can You Freeze This? Store in an airtight container and freeze for up to six months.  To bake, let it thaw — preferably in the fridge overnight — then reheat in the oven until it’s good to go!

Serving Recommendations

What should you serve with this recipe? Let’s go with something fluffy, like my Bisquick biscuit recipe — GREAT with some honey and butter! — and a nice veggie, like my brown sugar carrots, roasted green beans, or roasted broccoli. Now that’s a meal the whole family will want for again and again!

More Dinner Casserole Recipes

• Crack Chicken Casserole
• Dorito Chicken Casserole
• Hamburger Casserole
• Chicken Tater Tot Casserole
• Chili Cornbread Casserole
• Grandma’s Chicken Noodle Casserole

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Sausage Potato Casserole

Savory sausage, fluffy potatoes, and a creamy mushroom sauce make this Sausage Potato Casserole a family-pleasing, freezer-meal sensation! Let's cook!

Prep Time10 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 20 minutes mins

Servings: 4 -6 servings

Author: Kathleen

Ingredients

• ▢ 1 pound bulk pork sausage
• ▢ 1 (10 3/4 ounces) can condensed cream of mushroom soup
• ▢ 3/4 cup milk
• ▢ 1/2 cup onion chopped
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 teaspoon dried thyme leaves
• ▢ 1/4 teaspoon dried sage
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1 1/2 pounds Russet potatoes peeled and sliced into 1/4 inch thick rounds
• ▢ 2 cups Sharp cheddar shredded
• ▢ 2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

• Preheat oven to 350°F. Spray a 2-quart (or an 11x17) baking dish with nonstick cooking spray; set aside.
• In a 12-inch skillet, brown sausage (1 pound) and cook until there is no longer any pink. Drain grease.
• In a mixing bowl, mix together soup (1 can), milk (3/4 cup), chopped onion (1/2 cup), salt (1/4 teaspoon), black pepper (1/4 teaspoon), dried thyme leaves (1/2 teaspoon), dried sage (1/4 teaspoon), and Worcestershire sauce (2 teaspoons) until evenly combined.
• In the prepared baking dish, layer half the potatoes, soup mixture, and sausage. Repeat layers.
• Cover baking dish tightly with aluminum foil. Bake in the preheated oven until potatoes are soft, about 60 minutes. Remove from oven, uncover, and sprinkle top with cheese (2 cups). Return, uncovered, to the oven, and bake until cheese is melted about 4-5 minutes. Garnish with parsley (2 tablespoons) and serve.

Fans Also Made:

• 
  Au Gratin Potatoes
• 
  Scalloped Potatoes
• 
  Scalloped Potatoes And Ham
• 
  The Best Crock Pot Cheesy Potatoes

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Notes

1. Sausage: I use regular ol' bulk pork sausage for this recipe. But that doesn't mean you can't experiment. Use your favorite crumbly sausages for a delicious twist all your own!
2. Cream of Mushroom Soup: I like to use the low sodium version of this soup.
3. Milk: You can use any type of milk you have on hand. I like whole milk best.
4. Onion: Yellow onion is my choice in this casserole.
5. Worcestershire sauce:  Adds a lot of richness, depth of flavor, and umami taste.
6. Potatoes: I use russet potatoes in this casserole and hand-cut them about 1/4 inch thick.
7. Cheese: Most people would use something mild for a sausage potato bake cheese topping -- or even none at all, the horror! But I use sharp cheddar with this recipe to give you a nice pop of cheddar goodness to offset the heavy, savory sausage.

Nutrition

Serving: 1serving | Calories: 793kcal | Carbohydrates: 40g | Protein: 40g | Fat: 52g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1817mg | Potassium: 1270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 15mg | Calcium: 507mg | Iron: 4mg

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