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Sausage and potato casserole is a comforting meal the whole family will enjoy. A sausage gravy over potato slices, add this filling meal to your weeknight dinner rotation. Don’t count on having any leftovers because this casserole recipe goes fast and everyone will be back for seconds.
Sausage and potato casserole has everything you need for a great meal. It’s the best comfort food and everyone will love all the potatoes, sausage and more which makes this a crowd favorite! This casserole is made with super cheap ingredients that can be purchased at any local grocery store.
It’s super easy to make, and goes great with mixed vegetables.
Why You’ll Love This Recipe
- Inexpensive, easy and is sure to find it’s way into the weeknight rotation!
- All you need is just a handful of economical ingredients that are tossed together and baked into deliciousness.
- The only prep you’ll need to do is browning some sausage with onions and slicing the potatoes before you layer it all in a baking dish with some cheese.
- It doesn’t use cream of condensed soup as so many casseroles do.
- The oven does most of the work for you, which just means you’ll have plenty of time to do things outside of your kitchen!
- Potatoes – helps thicken the casserole – russet potatoes are my go-to.
- Ground Sausage – the base that provides the main flavor and texture for the casserole.
- Chicken Bouillon Cubes – used to add flavor and saltiness to the casserole.
- Green Onions – adds color and a mild onion flavor.
- All-Purpose Flour – mixed with water to thicken the sauce.
- Water – mixed with flour to thicken the sauce.
- Milk – Added to the flour and water mixture for the sauce.
- White Cheese – to make the casserole cheesy and delicious! I like Swiss or white cheddar, but any will do!
How To Make This Recipe
Preheat oven to 350 degrees.
Peel and boil the potatoes until they are soft. Slice and place in a 9×13-inch casserole dish.
In a large skillet, brown the sausage with the bouillon cubes and green onions. The bouillon cubes will break apart, seasoning the sausage.
Mix flour and water and pour over sausage. Simmer for 5 minutes, or until thick. Add milk and simmer briefly.
Pour sausage mixture over potatoes and gently mix. Place sliced cheese over the top and bake for 30 minutes.
Recipe Tips & Variations
- I use chicken bouillon cubes in this recipe, but you can use any flavor bouillon cubes you have on hand.
- Add in vegetables you have. Peas and mushrooms are also a great addition.
- Add some shredded cheese on top in place of sliced cheese.
- Starchy potatoes like Yukon Gold or Russet are best to use for this casserole.
- Add crispy chopped bacon to the casserole layers for even more flavor.
- For an extra cheesy casserole, feel free to stir an additional cup of grated cheese into the sauce mixture.
- Garnish the casserole with fresh herbs for a bright, fresh touch. Sliced green onions would also be good.
Storing & Freezing
Storing: Let the casserole cool and then cover it in foil. It will keep well in the fridge for 3 to 4 days. Reheat the casserole in the oven at 350 degrees, with the top covered with foil. It will take around 30 to 40 minutes to get it heated through.
Freezing: Wrap the cooled casserole in its dish with foil wrap and then place into the freezer for 2-3 months. Alternatively, you can freeze portions in freezer safe containers. You can reheat the casserole from frozen at 350 degrees for 90 minutes, or thaw in the fridge before reheating.
Yes, you can easily swap the ground sausage for another meat if you prefer. Instead of the ground sausage, try ground turkey, ground pork or ground chicken.
I like to serve it with a side salad, however steamed broccoli, green beans, peas or corn are also great sides.
This is a great make ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake.
You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
- 4-6 russet potatoes
- 1 pound ground sausage
- 3-4 chicken bouillon cubes
- 2 green onions, chopped
- 3/4 cup all-purpose flour
- 2 cups water
- 1/2 cup milk
- 6 Swiss or white cheddar cheese slices
- Preheat oven to 350°.
- Peel and boil the potatoes until they are soft. Slice and place in a 9x13-inch casserole dish.
- In a large skillet, brown the sausage with the bouillon cubes and green onions. The bouillon cubes will break apart, seasoning the sausage.
- Mix flour and water together and pour over sausage. Simmer for 5 minutes, or until thick. Add milk and simmer for about 3 minutes.
- Pour sausage mixture over potatoes and gently mix. Place sliced cheese over the top and bake for 30 minutes.
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