There’s nothing quite like a hearty sausage potato casserole to warm you up from the inside out.
This crowd-pleasing dish combines savory pork sausage, tender sliced potatoes, and a creamy sauce, baked until golden brown.
The best part? It’s incredibly easy to make! The oven does all the heavy lifting.
And the aroma of the sausage and potatoes baking is nothing short of heavenly!
Now if you’ll excuse me, I’m off to dig into this cheesy, sausage goodness.
Why You’ll Love This Sausage Potato Casserole
Comfort at Its Best: It’s the ultimate comfort food, combining hearty potatoes, savory sausage, and gooey cheese.
One-Pan Wonder: This is a complete meal in one pan. It’s easy to prepare and requires minimal cleanup.
Guaranteed Crowd-Pleaser: Everyone will devour this casserole! It’s perfect for family dinners, potlucks, and gatherings with friends.
Makes Great Leftovers: This casserole reheats beautifully, so you can enjoy it again later in the week.
Ingredients
- Pork Sausage: The star of the dish, bringing hearty flavor to every bite.
- Red Potatoes: Thinly sliced and layered, these colorful spuds create a tender foundation.
- Cream of Mushroom Soup: A creamy, rich base to bind the casserole together.
- Milk: It enhances the soup’s velvety texture.
- Cheddar Cheese: Melted to perfection, this cheese tops the casserole with a gooey, golden crust.
- Vegetables: I use onion, red bell pepper, and garlic. They add flavor and a nice aroma.
- Seasonings: Dried thyme, salt, black pepper, and red pepper flakes are all you need.
- Green Onions: For a nice pop of color to have as a garnish.
How to Make Sausage Potato Casserole
Making this casserole couldn’t be easier! Follow these simple steps:
1. Prep the oven and dish. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the sausage. In a large skillet over medium-high heat, cook the sausage until browned, breaking it up as it cooks. Transfer to a plate.
3. Sauté the vegetables. In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook 1 minute more. Remove from heat.
4. Layer the potatoes and sausage. Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the sausage and vegetable mixture.
5. Make the sauce. In a bowl, whisk together the soup, milk, thyme, salt, pepper, and red pepper flakes. Pour half of the soup mixture over the potatoes and sausage.
6. Repeat the layers. Repeat the layers with the remaining potatoes, sausage mixture, and soup mixture. Cover the dish tightly with foil.
7. Bake the casserole. Bake for 1 hour, until the potatoes are tender. Remove the foil, and sprinkle with cheddar cheese.
8. Melt the cheese. Return to the oven and bake uncovered for 10 more minutes, until the cheese is melted and bubbly. Let stand 10 minutes before serving.
9. Garnish and serve. Sprinkle with the remaining cheese and sliced green onions. Serve hot and enjoy!
Tips For the Best Sausage Potato Casserole
This casserole is foolproof, but these tips make it even more amazing!
- Pick your potatoes wisely. Red potatoes work best in this casserole for their size and consistency. They hold their shape well and allow the cheesy sauce to bind everything together.
- Get ahead of yourself. Chop all the vegetables in advance and refrigerate until ready to use. Cut them to similar sizes so they cook evenly.
- Make a sausage swap. For a different flavor profile, swap smoked sausage for Italian sausage, chicken/turkey sausage, kielbasa, or ham.
- Take a shortcut. Assemble the casserole in a slow cooker and cook on low for 7-8 hours for an easy, hands-off approach.
- Be super cheesy. Try Velveeta, Gruyere, or a mix for extra cheesy goodness. Add some on top during the last 10-15 minutes of baking.
- Try new variations. This casserole is very adaptable. You can use different vegetables like mushrooms, peppers, or zucchini.
How to Store
Follow these steps to store leftover casserole to keep it fresh:
To Store: Keep leftovers in an air-tight container in the refrigerator for up to 4 days. Store individual portions separately for easy reheating later.
To Freeze: Wrap the cooled casserole tightly in plastic wrap followed by foil and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat individual portions in the microwave until warmed through. Or, place the entire casserole covered with foil in a 350°F oven for 20-30 minutes. Add a small amount of water or broth before reheating to prevent drying out.
Sausage Potato Casserole
6
servings15
minutes1
hour468
This sausage potato casserole is savory, creamy, and oh-so cheesy! It’s an easy meal the entire family will flip for.
Ingredients
1 lb bulk pork sausage
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
3 lbs red potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup (condensed)
1 cup milk
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
2 cups shredded cheddar cheese, divided
2 green onions, sliced
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook the sausage until browned, breaking it up as it cooks. Transfer to a plate.
- In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook 1 minute more. Remove from heat.
- Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the sausage and vegetable mixture.
- In a bowl, whisk together the soup, milk, thyme, salt, pepper, and red pepper flakes. Pour half of the soup mixture over the potatoes and sausage in the dish.
- Repeat the layers with the remaining potatoes, sausage mixture, and soup mixture. Press down with a spatula to compact the layers, then cover the dish tightly with foil.
- Bake for 1 hour, until the potatoes are tender. Remove the foil, sprinkle with 1 1/2 cups of the cheddar cheese.
- Return to the oven and bake uncovered for 10 more minutes, until the cheese is melted and bubbly. Let stand 10 minutes before serving.
- Sprinkle with the remaining 1/2 cup cheese and sliced green onions. Serve hot and enjoy!
I made the sausage potato casserole, and something went wrong. I followed your recipe exactly. But the casserole was soupy, it looked like your picture , when I went to serve it , it was brothy not creamy. Please advise. I took a picture but I don’t know how to attach it here.
Hi Doris!
Sorry to hear this didn’t work out for you.
I have a few ideas as to why that might be:
1. Did you use regular soup instead of condensed?
2. The potatoes may have been too thick. The starches help thicken the sauce, so they should be cut quite thinly.
3. The oven may not have been hot enough.
4. The casserole didn’t cool after cooking.
It’s important to use thick, condensed milk for this one. If you’re worried about the consistency, you can also cut the milk down to 3/4 cups.
I like to use a mandoline to cut the potatoes. And when you’re layering, try to press the potatoes down so there are no pockets of the sauce.
Since the dish is covered in foil, you might see excess condensation. So you can cook it uncovered for the last 10-15 minutes (without the cheese).
Finally, be sure to let the dish sit for about 10-15 minutes before serving. During that time, the sauce should thicken and absorb into the potatoes.
Hope this helps!
Thanks Claire, for your response. I used condensed soup, but regular milk. Condensed milk would be sweet. I did use a mandoline slicer my potatoes were thin. My oven temp may be off , after an hour the potatoes were still hard so I cooked it longer. I will try it again with your suggestions in mind. Today we are having leftovers it taste good it’s just soupy.