Sausage/Potato Casserole

By:  TTGA  •  2 years ago  •  10 comments

Sausage/Potato Casserole

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This casserole can be made in either a 9"x9" pan


or in a 9"x11" pan


simply by adjusting the quantity of ingredients.  This recipe is set up for a 9"x11" pan so, for a lesser amount, simply cut back the quantity.  The ingredients should fill the pan and a bit of experimentation will show you the right amount for each.  While metal pans will work, I've found better results with either ceramic or stoneware pans.  They distribute the heat better with less chance of scorching.  You will also need a 2 cup measuring cup and a hand or rotary grater/slicer.  Slicing potatoes really thin by hand is very difficult to do well and very time consuming.


1-1 1/2 pounds of bulk breakfast sausage.  You can use Hot, Mild or Sage; depending on your preference in flavor (I sometimes use a mixture).

6-9 Medium potatoes, peeled and sliced.

1/2 Medium diced onion.

1/2 Sweet Green Pepper (diced).

1 can condensed Cream of Mushroom soup.

1/2 to 1 cup of milk

8-12 ounces of shredded cheddar cheese


Brown and drain sausage (easiest way is to use a glass bowl and a microwave).

Peel and slice potatoes.

Place soup, onions and peppers in a measuring cup and add milk to produce a mildly thick sauce (should be about as thick as gravy.  Add salt, pepper or sage as your particular taste dictates (I wouldn't recommend doing this until you've made it without these spices and can tell by experience what more might be needed).

Oil or spray sides and bottom of pan to make clean up easier.

Use half the potato slices to make a layer in the pan, covering the entire bottom.

Cover the potato layer with a layer consisting of half of the browned sausage.

Add a layer of the sauce.

Add a layer of cheese if you wish the result to be extra cheesy (Individual taste here.  I add one, my wife doesn't.  She doesn't like cheddar that much.)

Repeat the process with the rest of the ingredients.  Do not add a second layer of cheese at this time, though.

At this point, the pan should be filled to the top. Cover with aluminum foil and place in a pre-heated 350º oven.  Bake for 1 hour and 15 minutes.  At that time, remove foil and add the last layer of cheese.  Return to oven, without foil, for 10 minutes or until cheese is melted.


jrGroupDiscuss - desc
Raven Wing
Professor Principal
1  Raven Wing    2 years ago

That sounds great, TTGA! I'm not too keen on sausage as some types don't seem to like me too much. But, combined with potatoes and the soup it does sound good. jrSmiley_13_smiley_image.gif  

Professor Quiet
1.1  author  TTGA  replied to  Raven Wing @1    2 years ago
But, combined with potatoes and the soup it does sound good.

That's exactly how it works.  The potatoes and soup tend to mellow the sausage, leaving the flavor but not much of the grease, which is what causes an upset tummy.

Raven Wing
Professor Principal
1.1.1  Raven Wing  replied to  TTGA @1.1    2 years ago
leaving the flavor but not much of the grease, which is what causes an upset tummy.

Now that is my kind of dish. I like a good fresh ground Italian sausage, and I buy mine from a Pizan at a nearby Italian deli. It tends not to have so much grease in it and does not upset my stomach. He is a second generation Sicilian and uses the recipe from his Grandfather, who was the first in his family to migrate to the US from Sicily at age 14. I love that it has not been Americanized and still has the same great flavor as his Grandfather used to make. He knows I like to cook Sicilian style and gives me a lot of pointers.

I might give his sausage a try with your recipe and see how it works as well. His sausage is nothing like the Italian sausage you can buy at the grocery store. 

Professor Silent
1.1.2  Nona62  replied to  Raven Wing @1.1.1    2 years ago

ROFLOL   'I might give " HIS" sausage a try !!!

Trout Giggles
Professor Principal
2  Trout Giggles    2 years ago

Sounds good and very easy!

Professor Quiet
2.1  author  TTGA  replied to  Trout Giggles @2    2 years ago

Yep.  Peeling and slicing the potatoes are what takes the most prep time.  I've done it a few times so I have it down to a system.  From start to the oven usually takes me no more than a half hour.  Like with my Beef Stew, after a little while in the oven (or crock pot in the case of the stew), the odor penetrating throughout the house will make you very, very hungry.

Buzz of the Orient
Professor Principal
3  Buzz of the Orient    2 years ago

Seems like something I would enjoy.  A related kind of dish that I loved to eat for lunch in the British-style pub across from my office was Bangers and Mash.  Next time I'm at the big import store I'll buy a can of condensed mushroom soup. I've seen it there.

Professor Quiet
3.1  author  TTGA  replied to  Buzz of the Orient @3    2 years ago

I know what bangers are, but I've just got to ask. What the heck is Mash?  Sounds like what's left over after you make whiskey.

Buzz of the Orient
Professor Principal
3.1.1  Buzz of the Orient  replied to  TTGA @3.1    2 years ago

Well, you know that the bangers are barbecued sausages - mash is.....mashed potatoes. I can't remember what came with it - baked beans? coleslaw?

Professor Principal
4  Kathleen    2 years ago

Add a salad and that makes a nice meal.

Looks really good.


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