We adore this hearty, thick casserole made with two kinds of pork and plenty of potatoes. The bacon adds a nice crunch among the soft sausage pieces and melt-in-your-mouth potatoes. We tried this casserole on a whim, but it looks like it’s a keeper rather than an experiment because everyone loved it! This is a great way to change up the old meat-and-potatoes routine because here, we go for savory sausage, smooth potatoes and flavorful broth. It all adds up to a warm dish that satisfies our family or a houseful of dinner party guests. The best part is that this casserole is ready in an hour, and we let the oven do most of the work!
Sausage Potato Casserole
Serves 6-8; 1 hour
- 1 (16 oz) package Italian pork sausages, casings removed, rough chopped
- 4 cups vegetable broth
- 2 (10.5oz) cans condensed cream of mushroom soup
- 6 strips of bacon, cooked and rough chopped
- 1 1/2 pounds Yukon gold potatoes, peeled and quartered
- 1/2 cup mushrooms, chopped
- 1 1/2 teaspoons minced garlic, 2 to 3 cloves
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh parsley, chopped to use as garnish
- 1 pinch salt and pepper, to taste
- Fill medium-sized pot with water and add potatoes. Bring to a boil over medium-high heat until slightly tender, about 10-12 minutes.
- Preheat oven to 350°F.
- Whisk together condensed soup and vegetable broth, Italian seasoning and garlic. Set sauce aside.
- Drain potatoes. Place into greased 9x13-inch baking dish, along with sausage chunks and mushrooms.
- Pour sauce over potatoes and sausages. Top with bacon pieces, then cover with foil and bake 40 minutes.
- Sprinkle with chopped fresh parsley as garnish.
Recipe adapted from Salt and Lavender