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
- 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