Potato Sausage Casserole is a hearty comfort food dish the whole family will love. It’s a great make ahead freezer meal, too!
This Potato Sausage 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, Potato Sausage 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.
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.
Potato Sausage Casserole
2 pkgs (16oz) Jimmy Dean Pork Sausage
5lb bag of large Yukon Gold potatoes
2 cans cream of potato soup
Ritz crackers, crumbled
2 tablespoons butter
3/4 cup cheddar cheese
In a large skillet, brown the sausage, then drain off the grease.
Cut potatoes into fat slices and boil for 10-15 minutes. Take care not to over cook the potatoes. They should be a little hard. Pour cold water over them to cool.
In a mixing bowl, combine the cream of potato soup with 1 can of milk, whisk together.
Butter a 9×13 casserole dish and begin layering the ingredients: sauce on bottom, potatoes, sausage, cheese, and repeat until dish is full.
Pour the remaining sauce 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 and bake at 350-degrees F for 40 minutes to an hour until bubbly. Remove the tinfoil to allow top to brown.
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