Best Potato And Sausage Casserole Recipes

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, AND EGG CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
• Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
• Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

SWEET POTATO AND APPLE SAUSAGE CASSEROLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray.
• Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
• Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

CHEESY SMOKED SAUSAGE AND POTATO CASSEROLE

Steps:

• 1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
• 2. Preheat oven to 350°F
• 3. Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
• 4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour cheese sauce over potatoes and meat.
• 5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

HOLIDAY SAUSAGE AND SWEET POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
• Bake in the preheated oven until slightly browned, about 30 minutes.
• Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
• Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
• Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
• Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
• Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.

POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
• Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
• Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

GERMAN POTATO AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix potatoes and sauerkraut.
• In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
• Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.

SAUSAGE AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
• Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
• Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE

Steps:

• Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
• Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
• Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
• Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
• Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE

Steps:

• 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
• 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
• 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
• 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
• 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
• 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
• 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
• 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
• 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.

SWEET POTATO AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• 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 and set aside. Add oil to the skillet and heat over medium heat. Add bell pepper and onion; season with salt and pepper and cook until softened, 3 to 5 minutes. Transfer to a bowl.
• Add sweet potatoes to the hot skillet. Season with salt and black pepper; cook and stir frequently for 5 minutes. Cover skillet and cook 5 minutes more. Remove lid and cook until potatoes are browned, stirring frequently, 5 to 7 minutes more. Set aside.
• Whisk eggs, milk, 1/2 cup Cheddar cheese, garlic powder, dry mustard, salt, and black pepper together in a bowl.
• Heat a nonstick pan over medium heat. Add egg mixture and scramble until nearly done but still a bit wet, about 5 minutes. Remove from heat.
• Layer sweet potatoes in the bottom of a 9x13-inch baking pan. Pour in scrambled eggs, 1/2 cup Cheddar cheese, onion-pepper mixture, and sausage, in that order. Top with remaining cheese.
• Bake in the preheated oven until warmed through, about 10 minutes or until ready to serve.

THREE-CHEESE SAUSAGE AND POTATO CASSEROLE

Steps:

• Heat water, milk, 1/4 cup butter and salt to boiling in 2-quart saucepan; remove from heat. Stir in potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Stir in sour cream and Cheddar cheese.
• Heat oven to 350°F. Grease square pan, 9x9x2 inches. Spread half of the potato mixture in pan; arrange sausage on top. Spread with remaining potato mixture. Sprinkle with mozzarella cheese. Mix remaining ingredients; sprinkle over top.
• Bake uncovered 25 to 30 minutes or until light brown.

SAUSAGE AND SWEET POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish.
• Heat a large nonstick skillet over medium heat. Cook sweet potatoes, stirring occasionally, until soft, 10 to 15 minutes. Transfer to a large bowl. Add sausage to the skillet; cook and stir until browned and crumbly, about 10 minutes. Add onion, jalapeno, and garlic and cook 3 minutes more. Transfer mixture to the bowl with the sweet potatoes and add tomatoes. Stir and spread into the prepared baking dish.
• Whisk eggs, milk, cream, 1 1/2 cups Cheddar cheese, and salt together in a bowl. Pour over mixture in the baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown and knife inserted in the center comes out clean, 30 to 45 minutes. Let stand 5 minutes before serving.

SAUSAGE, LENTIL AND SWEET POTATO CASSEROLE

Steps:

• Cook the sausages according to the instructions, set aside.
• Fry the onion and garlic in a little oil, or the sausage fat, until soft and fragrant. Add the paprika and ginger and fry for a couple more minutes.
• Add the chopped tomatoes, and sugar, bring to a simmer. Add the sweet potato and lentils and cover for 20 minutes, stirring occasionally to stop it sticking.
• Cut the sausages into slices and add to the pan, cook for another 10 minutes or until the sweet potato is soft and sausages are cooked through. You can add some water during this process if the casserole is too thick for your liking.
• Season with salt and pepper to taste, serve by itself or with crust bread.

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE

Steps:

• Position a rack in top third of the oven; preheat to 350°. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside. Melt 1 Tbsp. butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl. Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes. Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over. Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

SAUSAGE AND RED POTATO CASSEROLE

Steps:

• Pre Heat Oven to 400 Degrees.
• Remove casings form Sausage.
• Add sausage to non stick skillet over Medium High heat until browned (about 5 minutes).
• Continuously stir sausage to crumble into pieces.
• Remove Sausage from Pan and place on paper towels to drain fat.
• Melt butter in pan.
• Add chopped Onion and Thyme and saute for 4 minutes.
• Add potatoes and salt to skillet saute for about 5 minutes until browned.
• Stir in Sausage and Broth, Mix Well.
• Spoon into 11 x 17 baking dish sprayed with cooking spray.
• Top with Cheese and Panko.
• Cover and Bake for 30 minutes at 400 degrees.
• Uncover and bake for additional 15 minutes or until golden.

POTATO AND SAUSAGE BREAKFAST POPOVER CASSEROLE

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Prepare 9-inch springform pan as shown in photos, and set aside on rimmed baking sheet. 2. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. Stir in flour until just incorporated--the mixture will still be a bit lumpy. Whisk in butter until batter is smooth. Stir in scallions and set batter aside while preparing filling. 3. Toss potatoes with 1 tablespoon water in large microwave-safe bowl. Cover with plastic wrap, cut vent holes in plastic, and microwave on high power until potatoes just begin to soften, 3 to 4 minutes. Meanwhile, cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink color, about 4 minutes. Using slotted spoon, spread sausage evenly over bottom of prepared springform pan. 4. Heat oil in skillet with sausage fat over medium-high heat until shimmering. Add potatoes and 1/4 teaspoon salt and cook until potatoes are golden and crisp, 8 to 10 minutes. Drain potatoes on paper towels. 5. While potatoes are cooking, place springform pan with sausage in oven for 10 minutes. Remove pan from oven and, working quickly, sprinkle 1/4 cup cheese over sausage and pour batter evenly over filling. Scatter potatoes on top and sprinkle with remaining cheese. Bake until puffed and golden, 25 to 30 minutes. Remove pan from oven, run knife around edges of pan, and let cool 5 minutes. Release outer ring and, using spatula, transfer casserole to serving plate. Serve.

SAUSAGE, POTATO AND ONION CASSEROLE

Steps:

• Place onions in a greased casserole dish, season with salt and pepper.
• Layer the potatoes next, followed by the cheese.
• Top with the cooked, crumbled sausage.
• Mix the soup with the water and pour over all.
• Cover and bake at 375 degrees for about an hour, or until the potatoes are done.

SAUSAGE, GREEN BEAN AND POTATO CASSEROLE

Steps:

• Add green beans, potatoes, onions, salt, pepper, garlic powder and sausage together in a large Dutch oven.
• Add enough water to cover. Bring to a boil, then reduce heat to medium or medium low and simmer until reduced. Broth will thicken as potatoes cook down. Cook until consistency of thick stew.

SAUSAGE, SUN-DRIED TOMATO AND POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Sauté sausage, breaking into small pieces. Add onions and garlic & sauté 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top.
• Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.