This sausage and potatoes recipe is a hearty and delicious casserole recipe the whole family is going to enjoy. There are lots of different ways to make a sausage casserole. Delicious ways. Sausage makes any casserole taste even more amazing than it already is and casseroles are always the best kind of comfort food. The best way to enjoy sausage in a casserole recipe is to make sure it’s smoked. How it’s smoked and with what is up to you. The smoke imparts so much depth and additional yumminess to an already unrealistically tasty combination of cheese, meat, and whatever else you use to hold your casserole together.
Most often you see sausages in breakfast casseroles of some form. It makes perfect sense although sausage casserole doesn’t need to be automatically breakfast-related. Eggs and French toast casseroles are always better with a good helping of sausage. But that’s not where it ends with the potential for sausage casserole. You can use any kind of smoked sausage according to your taste. This cheesy and spicy potato sausage casserole will hit every note in a symphony of pure bliss.
Sausage and Potatoes
My sausage and potatoes includes so much deep rich flavor, you won’t be able to stop yourself from going back for more. It’s that good. I recommend making a few at a time and freezing them because this sausage casserole is destined to be your new favorite go-to side dish recipe. Just pop one of these in the oven and you’ll have it on the table before Uber Eats can get to your door. Instead of analyzing the delivery time on your phone as it keeps getting pushed back (and trying to figure out how to cancel your order, already), You could be heating up the best-smoked sausage casserole you’ve ever had in your life!
The Best Potatoes To Use In a Casserole
The main thing in this sausage casserole isn’t the sausage or even the cheese. It’s the potatoes. The whole thing only comes together with the potatoes. That’s not to say you can’t do this casserole with something other than potatoes. Rice or noodles would work just fine. But it’s the potatoes that distinguish it from those other types of casseroles and make it the hearty and delicious casserole it is.
As you may have guessed because of how many ways you can prepare a potato, there are a lot of options for how to make the best potato and sausage casserole. You can really have it any way and that’s not to mention the types of potatoes you can use. There is no real “wrong” kind of potato to use for a casserole, but red potatoes are generally best. Here’s why.
To start with, you can’t beat the size of red potatoes for this kind of dish. They also have the right kind of consistency. I’ve done my research and there are so many uses and types of potatoes in great casserole dishes. Tater tots are a favorite option, scalloped potatoes are another popular choice. Then, of course, there’s shepherd’s pie or cottage pie, which (I’m not gonna lie) is about as perfect as any potato casserole can get.
These potatoes don’t follow suit at all. Those other potato dishes are particularly dense and pack tightly into a casserole dish. These red potatoes are a welcome change, because they hold their shape and let the cheese work a little bit more to pull it all together. The result is almost a stew consistency with phenomenal saucy cheese drapes over every bit of sausage and potato.
The strong bite of hearty chunks of potato and smoked sausage and the liberal coat of spicy cheesy mixture is almost too much to handle. You wouldn’t be able to get that with another potato that’s more fluffy or gritty. and you certainly don’t get it with thinly sliced potatoes.
How to Make Sausage and Potatoes in a Slow Cooker
You make this casserole like soup. My recipe calls for two soups. Three, if you count beef broth. It starts with browning the sausage with garlic and onion, but then when it gets to the potatoes themselves you boil them in a saucepan and drain. After that, it’s all adding ingredients to the potatoes starting with the soups. You stir in all the seasonings and other ingredients like a soup. The end result, like I said, is more stewie than what you might think of in a traditional casserole, but that amazing blend of cheese in the sauce is so unreal, you won’t be able to believe how good it tastes.
To make this fantastic dish in a slow cooker requires very little adjustment. The slow cooker version can be as simple as tossing in all the ingredients and letting them all cook together. However, what I recommend is, searing the sausage first so you can get that amazing texture. The potatoes can cook in the soups, there is no need to boil them separately. Both methods of cooking this sausage and potatoes are applicable. The slow cooker version is nice for avoiding extra steps and cookware. However, my method is better for time, even though it involves more instructions. Plus the steps are really simple.
This sausage casserole is already amazing with the seasoning and textures you’ll get with it. However, you can opt to dress it up a little bit more for some additional flair. You could definitely give the casserole a bit of a Tex Mex flavor if you top it with cilantro, sour cream, and some green onions.
Storing your three-cheese potato and sausage casserole is easy. You can refrigerate it covered for a few days. Like most casseroles, the flavor actually gets better after a day or two, but unlike noodle-based casseroles, there is no worry about it drying out. As I said before, you can freeze it , too. I recommend wrapping the casserole very well in aluminum foil so that it stays sealed tight. The casserole will last for up to six months frozen.
Sausage Potato Casserole
Ingredients Needed to Make Sausage and Potatoes
- Smoked sausage
- Red potatoes
- Cheddar cheese soup
- Cream of celery soup
- Beef Broth
- Shredded sharp cheddar cheese
- Monterey Jack cheese
- Mozzarella cheese
- Cajun seasoning
- Salt and pepper
- Cayenne pepper
- Crushed red peppers
- Optional: sour cream, green onions, cilantro
(Actual measurements are in the recipe card below.)
How to Make Sausage and Potatoes
- Preheat oven to 350° and spray a 3 quart baking dish or 13 x 9 baking dish with non stick cooking spray right before filling.
- In a large skillet or frying pan, over medium heat, 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.
- Add diced potatoes to a large saucepan, cover with water, bring to a boil and boil for 15 minutes. Drain and return potatoes to pan.
- Mix soups, broth, all three cheeses, and seasonings into potatoes. Stir.
- Add in sausage and onion mixture. Stir until well combined.
- Pour into prepared baking dish, cover with aluminum foil and bake for 40 minutes then remove foil and bake for an additional 10 minutes.
- Carefully remove from oven and let sit for 10 minutes before serving.
- Top with sour cream, green onions and cilantro, optional.
Try This Delicious Sausage and Potatoes Today
Here are a few more casserole recipes that can be found on the blog:
- Ham Broccoli Rice Casserole
- Hamburger Hash Brown Casserole
- Stuffed Bell Pepper Casserole
- Hatch Green Chile Chicken Enchilada Casserole
And here is a delicious Potatoes and Green Beans with Sausage recipe from our other blog, Deliciously Seasoned, that you might enjoy too!
A delicious and hearty side dish recipe that is the perfect comfort food the whole family will enjoy.
- 1 lb smoked sausage, sliced into ¼ inch thick slices
- ⅓ cup water
- 3 lbs red potatoes, peeled, dice into bite-size chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cups sharp cheddar cheese, shredded
- 1 cup monterey Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp Slap Ya Mama seasoning
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp red pepper flakes
- 10.5 oz can cheddar cheese soup
- 10.5 oz can cream of celery soup
- 14.5 oz can beef broth
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
Here are a few pics that are the perfect size for pinning to Pinterest.
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