Sausage and Potato Casserole
Sausage and Potato Casserole is a hearty comfort-food family recipe that my mom has been making for years. It is creamy, cheesy, and so delicious. Best of all, it is an amazing make-ahead meal.
This Sausage Potato Casserole recipe is from my mom. It’s a family favorite that she’s been making for decades. Over the years, it’s been one of the most-requested “special” dishes. While it is a little bit time-consuming, Sausage Potato Casserole is not overly difficult.
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 parents’ 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.
One of the things I love about this recipe is that it feeds a big group. It’s great for potlucks and parties. But if you’ve got a small family like mine, you can make two dinners from this by using two smaller pans. It’s especially good for new moms. I had 2 or 3 of these in the freezer at the end of each pregnancy and loved pulling one out, this comforting casserole, after a long day with a new baby.
Ingredients
This is a brief overview of the potato and sausage casserole recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Every ingredient in this recipe plays a role in making it as delicious as it is. Here’s a closer look at what you’ll need and why each one matters.
- Ground Pork Sausage: This is the star protein of the dish, bringing so much savory, seasoned flavor to the casserole. Because the sausage is already seasoned, it does much of the flavor-building for you. Brown it and drain the fat well before adding it to the mix for the best results. Use ground chicken sausage if you prefer.
- Yukon Gold Potatoes: These are perfect for this recipe. They have a buttery flavor and a creamy texture that stays firm when baked. Their thin skins mean you can skip peeling them if you want, which saves time. You could also use russet potatoes or red potatoes if you prefer. If you’re in a pinch, use frozen diced potatoes to save time. No judgment here – I love shortcuts!
- Cream of Potato Soup or Homemade Cream Soup Substitute: This gives the casserole its creamy, saucy base. Canned soup is a classic shortcut that makes the dish easy to prepare. If you prefer homemade, my Homemade Cream Soup Substitute works well and lets you control the ingredients. Try it with cream of celery or cream of mushroom soup. Either way, the ceram soup is what brings everything together.
- Milk: This helps thin the soup, creating a smooth, creamy sauce that coats every layer of the casserole.
- Sharp Cheddar Cheese: Sharp cheddar adds bold, tangy flavor and that melty, gooey texture everyone loves in a casserole. It stands up well to the rich sausage and creamy soup, while mild cheddar can get lost.
- Butter Crackers: Crushed butter crackers on top give the casserole its golden, crunchy topping. They add a nice texture contrast to the creamy filling and make each bite more interesting. Stick with butter crackers, as their flavor is key to the dish.
- Butter: Drizzling melted butter over the cracker topping helps it toast perfectly in the oven and adds extra richness to the finished dish.
- Seasonings: Don’t overlook the basics. Good seasoning takes this casserole from “pretty good” to “can I have more?” Season each layer as you go and adjust to taste before baking.
Variation: Add 1/2 cup each of diced green bell peppers and minced onion to the skillet while browning the sausage mixture.
Ang’s Tips
- Use a mesh strainer to drain the ground sausage after cooking, removing 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.)
Related: Ground Sausage Recipes
You’ll also love our recipes for pasta with sausage and broccolini and chorizo and potato casserole!
Serving Suggestions
You can serve this yummy sausage-potato casserole with a sprinkle of green onions and sour cream on the side if you like.
For brunch, this casserole is delicious with Honey Lime Fruit Salad, Bacon Egg Cups, and Salted Caramel Banana Bread.
For dinner, serve it with Honey Glazed Tarragon Carrots or Roasted Beets and Buttered Basil Dinner Rolls.
Sausage and Potato Casserole
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Ingredients
- 2 16oz pkg ground sausage
- 3 lb Yukon Gold potatoes
- 2 10.5 oz cans cream of potato soup or 2 cups Homemade Cream Soup Substitute
- 1½ cups milk
- 2 teaspoons Worcestershire sauce
- 2 cups cheddar cheese, shredded
- salt to taste
- black pepper to taste
- 1/2 teaspoon dried thyme
Cracker Topping
- buttery crackers such as Ritz crumbled
- 2 tablespoons butter
- 3/4 cup cheddar cheese, shredded
Instructions
- In a large skillet, crumble and brown the sausage, then drain off the grease.2 16oz pkg ground sausage
- Cut potatoes into fat 1/4" slices and boil for 10-15 minutes. 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.3 lb Yukon Gold potatoes
- Then, rinse them with cold water so that you can easily handle the slices.
- In a mixing bowl, combine the cream soup with the Worcestershire sauce and milk, then whisk together. Season with dried thyme, salt, and pepper to taste.2 10.5 oz cans cream of potato soup, 1½ cups milk, 2 teaspoons Worcestershire sauce, salt, black pepper, 1/2 teaspoon dried thyme
- Butter a 9×13 casserole dish. (Alternatively, you can use (2) 8×8 or 9×9 pans).
- Begin layering the ingredients in this order: a little sauce on bottom, half the sliced potatoes, half the sausage, half the cheese, and repeat until dish is full, ending with sauce on the top.I like to add a little bit of extra salt and pepper to the layers as well, but that's a personal preference.2 cups cheddar cheese, shredded
- Crush the crackers and sprinkle them over the top.buttery crackers such as Ritz
- Drizzle melted butter over the top, then finish off with a bit more cheese.2 tablespoons butter, 3/4 cup cheddar cheese, shredded
- 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.
Equipment
- Stock Pot
- Mesh Strainer
- Baking Pan – see notes
Video
Notes
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.)
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!- Assemble the casserole as per the instructions, but do not add the cracker crumb topping.
- Wrap the casserole tightly in tinfoil, then slide the casserole dish into a freezer bag.
- 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 of butter
- Remove the tinfoil and add the cracker crumb topping and drizzle with melted butter.
- Bake according to the original instructions.
Nutrition
Frequently Asked Questions
Since this is one of our most popular recipes, there have been many questions about how to make it ahead of time, substitutions, and freezing.
Here are some tips and info I think you’ll find helpful for our easy sausage and potato casserole:
It’s both! My mom always makes this comfort dish for dinner, but it is also amazing for breakfast. There’s no wrong way to eat this recipe!
Potato and Sausage Casserole can be made 2-3 days ahead. Prepare the casserole per the directions. However, I recommend not adding the cracker crumb topping until just before baking, or it will become soggy.
Cover with foil and place in the refrigerator. Since the casserole will be cold, you may need to add a few more minutes to the bake time.
I use inexpensive aluminum foil 9×9 pans for freezing, so I don’t end up with all my baking dishes in the freezer!
1. Assemble the casserole per the instructions, but do not add the cracker crumb topping.
2. Wrap the casserole tightly in tin foil, 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.
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 two tablespoons of butter
Remove the tinfoil, add the cracker crumb topping, and drizzle with melted butter.
Bake according to the original instructions.
Similar Recipes
You might also enjoy sausage recipes. Check out one of these great recipes. I just know your family will love:
- Sausage Sheet Pan Dinner – dinner does not get easier than this.
- Tater Tot Breakfast Casserole – have a hearty breakfast on the table in under an hour; great for weekends!
- Italian Sausage Pasta with Blistered Tomatoes – this pasta dish is fresh and delicious.
- Creamy Tomato Basil Soup – this soup is so comforting and perfect for busy weeknights.
- Chicken Pasta Bake – tastes kind of like chicken alfredo but with a wonderful breadcrumb topping. (This is another of my favorite casserole recipes!)
- Cheesy Hamburger Casserole – a kid-friendly meal that’s ready in about 35 minutes; serve with steamed broccoli for a simple meal.
- Chicken Stuffing Bake – will remind you of Thanksgiving dinner but is easy enough to make any day of the week.
Tater tot breakfast casserole and this sweet potato quiche are two of our most popular breakfast casseroles, especially for holidays like Easter and Christmas.
These are some of our most popular meal ideas:
This is so yummy! I added frozen carrots and peas to mine and it was really good.
Yum!! I love a good breakfast casserole, and although I may not have my own family yet, this would be perfect for the work potlucks we have! Thanks for sharing a family recipe!
My husband would love this!
Recipes handed down from family members are really special and this one does not disappoint. You can totaly tell this has been proven over the years. My family loves this and it’s a new favorite now. Thanks!!
What a great idea to make ahead and freeze! I love finding recipes that are easy to make a bigger batch to enjoy today and later in the month!
I love make ahead and freezer meals! Thanks so much for taking the time to leave me a comment! I love hearing from my readers! 🙂
This sounds really good. I think I’m going to add this to my menu this week.
Thank you Ang. Sounds good. Halving it is a good idea for me.
I don’t have cream of potato soup in my quarantine stash! I do have Cream of Mushroom or Cream of Chicken. Would either is those work with this?
Hi Heather! You can use pretty much any “cream of” soup – enjoy!!
Could you use frozen potatoes?
Hi Amanda! I haven’t tried to make it with frozen potatoes, but if you do let me know how it comes out 🙂
This sounds really yummy!
This sounds delicious, but 5 lbs of potatoes seems WAY too much to fit in a 9×13 with 2 lbs of sausage. Is 5 lbs correct?
Nope, that’s exactly the right amount Randi 🙂 The sausage cooks down and literally fills in the crevices between the potatoes. I know you’ll love this casserole – it’s so hearty so it’s great for a crowd, too! Hope you give it a try soon.