I am all about casseroles through the cold winter months. At this juncture of life I am REALLY all about casseroles. Anything to simplify the chaos of life with foster babies and I am all in! This Sausage and Potato Casserole is one of my absolute favs. Give it a go and I’m confident you will find it’s one of yours too!
The ticket to an amazing sausage and potato casserole is the homemade cream of mushroom soup. I’ve blogged about this recipe before. Find it by clicking here: Homemade Cream of Mushroom Soup.
I’d encourage you to make a BIG batch of the homemade cream of mushroom soup so that you can put together this sausage and potato casserole for dinner immediately, one for the freezer, and a couple batches of this Comfort Food Casserole for the freezer as well.
I mean, if you’re going to make the mess in the kitchen anyway you may as well make it work for you in a handful of ways! Having a few dinners in the freezer is an excellent way of making it W-O-R-K!
If you’re not up for the task of homemade cream of mushroom soup, you can certainly use the canned variety. Your sausage and potato casserole will still be delicious – but I promise it will be missing the WOW factor.
Okay – so let’s get to work!
Sausage and Potato Casserole: Ingredients
Homemade Cream of Mushroom Soup
Red potatoes scrubbed and sliced thin – skin on
Sausage – I use a combination of regular and spicy, but the choice is yours!
Shredded cheddar cheese
Did you notice I didn’t indicate any measurements? That was purposeful. This is such a simple recipe that you can’t go wrong with any amount of anything. So, consult your taste buds, use your best judgment and just let it flow!
Sausage and Potato Casserole: Instructions
- Start by making your large batch of Homemade Cream of Mushroom Soup
- While the soup is thickening, begin browning the sausage
- Wash and slice the potatoes.
Hint: I use the slicing disc of my food processor and it makes this task a cinch. This is one of my most favorite kitchen tools. I’d even call it an essential. Link here to get yours quickly off Amazon: Cuisinart Food Processor
- Set oven to warm on 350 degrees
- Grease casserole dish and layer in this order: potatoes, cream of mushroom soup, sausage.
- Repeat layers until your casserole dish is full. Some of my dishes fit 3 layers, others I can squeeze in 4
- Top with shredded cheese
- Bake, covered, for 2 hours. Remove foil the final 10 minutes to brown cheese
Freezing Sausage and Potato Casserole
This casserole makes for an amazing addition to your food-prep freezer cooking list. DO bake the casserole as instructed above before freezing though. Failure to do so will result in your potatoes turning black as the casserole thaws before cooking at a later date. You can skip the browning of cheese step until re-heating.
After the casserole has cooled, remove foil and add a layer of plastic wrap. Then return foil to pan and pop in the freezer!
Re-heating can be done from frozen…but it takes a very long time. I’d suggest tossing this bad boy in the fridge the night before you intend to re-heat. Then, re-heat (covered — but don’t forget to remove the plastic wrap!) until the casserole is warmed through, removing the foil the last 10 min to brown cheese.
If the casserole is completely thawed at the time of re-warming, it will take about 30 min at 350 degrees. If it’s still a little frosty on the inside, you may need closer to 45 minutes. Give or take.
Sausage and Potato Casserole is a favorite at our house. It’s also versatile! It’s not uncommon for us to enjoy this dish for dinner and <if there are any leftovers> with a fried egg on top the following morning!
You can also make this ahead of time – but again – be sure to cook right after assembling so the potatoes don’t turn black! Fridge to oven makes for a quick re-heat when you’re ready!