Best Ever Sausage and Potato Casserole

Sausage and Potato Casserole is a hearty comfort food family recipe my mom has been making for years. It’s so versatile it can even be served for brunch and is a great make ahead recipe.

This Sausage Potato Casserole recipe is from my mom.  It’s a family favorite that she’s been making for decades.  Throughout the years, it’s one of the most requested “special” dishes she makes.  While it is time consuming, Sausage Potato Casserole is not overly hard. 

Of course, it helps to have an extra set of hands for peeling the potatoes. After all, having company in the kitchen is always a bonus.  At my parent’s house, everything revolves around the kitchen. It’s our gathering place, and where I learned my love of cooking and baking. 

My mom is the ultimate home cook, and this is the ultimate comfort food dish.

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One of the things I love about this recipe is that it feeds a ton. It’s great for potlucks and parties. But, if you’ve got a small family like me, you can make two dinners out of this. 

Instead of using a 9×13 baking dish, use two 8×8 or 9×9 pans.  You can easily freeze one for another meal. It’s especially good for new moms.  I had 2 or 3 of these in the freezer at the end of each of my pregnancies, and loved being able to take out that homemade meal after a long day with a new baby.

Sausage and Potato Casserole Ingredient List

• pork sausage
• Yukon Gold potatoes
• cream of potato soup
• milk
• cheddar cheese
• butter crackers
• butter
• salt and pepper

How to Make Potato and Sausage Casserole

1. In a large skillet, crumble and brown the sausage, then drain off the grease.
2. Cut potatoes into fat 1/4″ slices and boil for 10-15 minutes.
3. Place the sliced potatoes in a large saucepan and cover them with cold water.
4. Bring the water to a boil, then reduce heat and cook for about 8. Take care not to over cook the potatoes. They should be a little hard as they will continue to cook when you bake the casserole.
5. In a mixing bowl, combine the cream of potato soup with the milk, whisk together. Season with salt and pepper to taste.
6. Butter a 9×13 casserole dish. (Alternatively, you can use (2) 8×8 or 9×9 pans).
7. Begin layering the ingredients in this order: sauce on bottom, potatoes, sausage, cheese, and repeat until dish is full.
8. Pour the remaining sauce mixture over the top.
9. Crush the crackers and sprinkle them over the top.
10. Drizzle melted butter over the top, then finish off with a bit more cheese.
11. Cover with tinfoil and bake at 350-degrees F for 45-60 minutes until bubbly.
12. Remove the tinfoil and bake another 5-8 minutes to allow top to brown.

Tips for Making Potato Sausage Casserole

• Use a mesh strainer to drain the ground sausage after cooking to remove excess fat.
• Cook the potatoes until they are almost fork tender. Pour cold water over them to cool. (Remember they will continue to bake in the oven.)

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Potato Sausage Casserole FAQ

Since this is one of our most popular recipes, there have been a lot of questions on how to make this ahead of time, substitutions and freezing. Here are some tips and info I think you’ll find helpful:

Is this a breakfast or dinner recipe?

It’s both! My mom always made Potato Sausage Casserole for dinner. However, it is amazing for breakfast, too. There’s no wrong way to eat this recipe!

For dinner, serve it with Honey Glazed Tarragon Carrots or Roasted Beets and Buttered Basil Dinner Rolls.

For brunch, this casserole is delicious with Honey Lime Fruit Salad, Bacon Egg Cups and Salted Caramel Banana Bread.

How far in advance can this be made ahead?

Potato and Sausage Casserole can be made 2-3 days ahead of time. Prepare the casserole per the directions. I recommend not adding the cracker crumb topping until just before baking however or it will become soggy.

Cover with foil and place in the refrigerator. Please note that since the casserole will be cold, you may need to add a few more minutes to the bake time.

How can I Freeze Potato and Sausage Casserole?

For freezing, I use inexpensive aluminum foil 9×9 pans so I don’t end up with all my baking dishes in the freezer!

1. Assemble the casserole as per the instructions but do not add the cracker crumb topping.
2. Wrap the casserole tightly in tinfoil, then slide the casserole dish into a freezer bag.
3. Be sure to label the bag with the date, name of the recipe and baking instructions.

How do I thaw and bake this casserole?

• The night before you want to serve this dish, remove it from the freezer and place it in the refrigerator to thaw.
• Preheat the oven to 350-degrees F.
• Melt 2 tablespoons butter
• Remove the tinfoil and add the cracker crumb topping and drizzle with melted butter.
• Bake according to the original instructions.

Sausage and Potato Casserole

This savory casserole recipe has been in my family for decades and is a favorite for the holidays especially.

When you make this please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Hearty Potato Sausage Casserole

This homey recipe with creamy potatoes, crumbled sausage and cheese feeds a crowd! This is an ideal dish for potlucks, parties and even brunch. Plus, it's easy to make ahead and freezes well.

5 from 8 votes

Print Pin Rate

Course: brunch, Main Course

Cuisine: American

Keyword: potato and sausage casserole

Servings: 12 servings

Author: Ang Paris

Equipment

• Vegetable Peeler
• Cutting Board
• Stock Pot
• Skillet
• Wooden Spoon
• Mesh Strainer
• Liquid Measuring Cup
• Medium Mixing Bowl
• Baking Pan – see notes

Ingredients

• 2 16oz pkg ground sausage
• 5 lb Yukon Gold potatoes
• 2 10.5 oz cans cream of potato soup
• 2 cups milk
• cheddar cheese, shreaded

Cracker Topping

• buttery crackers such as Ritz crumbled
• 2 tablespoons butter
• 3/4 cup cheddar cheese, shreaded

Instructions

• In a large skillet, crumble and brown the sausage, then drain off the grease.
• Cut potatoes into fat 1/4" slices and boil for 10-15 minutes.
• Place the sliced potatoes in a large saucepan and cover them with cold water.
• Bring the water to a boil, then reduce heat and cook for about 8. Take care not to over cook the potatoes. They should be a little hard as they will continue to cook when you bake the casserole.
• In a mixing bowl, combine the cream of potato soup with the milk, whisk together. Season with salt and pepper to taste.
• Butter a 9×13 casserole dish. (Alternatively, you can use (2) 8×8 or 9×9 pans).
• Begin layering the ingredients in this order: sauce on bottom, potatoes, sausage, cheese, and repeat until dish is full.
• Pour the remaining sauce mixture over the top.
• Crush the crackers and sprinkle them over the top.
• Drizzle melted butter over the top, then finish off with a bit more cheese.
• Cover with tinfoil and bake at 350-degrees F for 45-60 minutes until bubbly.
• Remove the tinfoil and bake another 5-8 minutes to allow top to brown.

Notes

Since this is one of our most popular recipes, there have been a lot of questions on how to make this ahead of time, substitutions and freezing.

Here are some tips and info I think you’ll find helpful:

Tips for Making Potato Sausage Casserole

• Use a mesh strainer to drain the ground sausage after cooking to remove excess fat.
• Cook the potatoes until they are almost fork tender. Pour cold water over them to cool. (Remember they will continue to bake in the oven.)

Is this a breakfast or dinner recipe?

It’s both! My mom always made Potato Sausage Casserole for dinner. However, it is amazing for breakfast, too. There’s no wrong way to eat this recipe!

How far in advance can this be made ahead?

Potato and Sausage Casserole can be made 2-3 days ahead of time. Prepare the casserole per the directions. I recommend not adding the cracker crumb topping until just before baking however or it will become soggy.

Cover with foil and place in the refrigerator. Please note that since the casserole will be cold, you may need to add a few more minutes to the bake time.

How to Freeze Potato and Sausage Casserole

For freezing, I use inexpensive aluminum foil 9×9 pans so I don’t end up with all my baking dishes in the freezer!

1. Assemble the casserole as per the instructions but do not add the cracker crumb topping.
2. Wrap the casserole tightly in tinfoil, then slide the casserole dish into a freezer bag.
3. Be sure to label the bag with the date, name of the recipe and baking instructions.

Instructions for Thawing and Baking

• The night before you want to serve this dish, remove it from the freezer and place it in the refrigerator to thaw.
• Preheat the oven to 350-degrees F.
• Melt 2 tablespoons butter
• Remove the tinfoil and add the cracker crumb topping and drizzle with melted butter.
• Bake according to the original instructions.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.