Sausage And Red Potato Casserole Recipes

SAUSAGE POTATO CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

POTATO SAUSAGE CASSEROLE - CREAMY SAUSAGE POTATO BAKE

Steps:

• Preheat oven to 375 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
• Boil the cleaned, sliced potatoes for 5 minutes in salted water. Reserve 1 cup of cooking water; drain the remaining water.
• Brown pork sausage loosely; drain excess grease.
• In a small saucepan; melt margarine. Add flour and stir until smooth.
• Slowly add 1 cup reserved potato water and milk; whisking over medium heat until smooth.
• In the casserole dish, layer all cooked, drained potatoes, add layer of onions on top.
• Top with drained sausage and shredded cheese.
• Pour white sauce over the entire casserole. Season with salt and pepper, if desired.
• Cover with foil, and bake for 45 minutes. Remove from oven, and let sit for 10 minutes before serving. (Optional: remove foil the last 10-15 minutes of baking for a crusty cheese topping.)

SAUSAGE-POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

CHEESY SAUSAGE AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9x13-inch pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage.
• Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture.
• Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top.
• Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.

SAUSAGE POTATO CASSEROLE

Steps:

• Preheat oven to 350° and spray a 3 quart baking dish or 13 x 9 baking dish with non stick spray right before filling.
• Add diced potatoes to large saucepan, cover with water, and boil for 15-20 minutes. Drain and return potatoes to pan.
• In a large frying pan, add ⅓ cup of water, smoked sausage and onions. Cook until sausage has browned on both sides. Add more water, if needed.
• Stir minced garlic into sausage and onions and continue cooking for an additional minute. Remove from heat and place on a plate lined with paper towels, set aside.
• Mix soups, broth, all three cheeses and seasonings into potatoes. Stir.
• Add in sausage and onion mixture. Stir until combined.
• Pour into prepared baking dish and bake for 40 minutes uncovered. Carefully remove from oven, let sit for 10 minutes before serving.
• Optional: top with sour cream, green onions, cilantro