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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.
Course brunch, Main Course
Cuisine American
Keyword potato and sausage casserole
Servings 12 servings
Author Ang Paris

Equipment

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) 8x8 or 9x9 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.