Sausage and Potato 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

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 229kcal

Author Ang Paris

Equipment

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

Get Recipe Ingredients

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) 8x8 or 9x9 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.

Video

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.

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