The subtle spices in this sausage potato casserole give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. —Mrs. Fred Osborn, Thayer, Kansas

Potato Sausage Casserole

bulk pork sausage

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

2% milk

onion

salt

pepper

potatoes

cheddar cheese

parsley,

My husband LOVED this, but it did have his favorite foods. Sausage and potatoes. Another TOH CC posted this a couple of days ago and thought what a perfect 1 pan meal. I omitted the salt, put in 2 cans of diced green chilies and maybe a cup of sliced mushrooms. My husband is planning on adding a poached egg or 2on the leftovers. It's a keeper.

This is very a good recipe! The family loved it. I had Italian sausage links in the freezer, so I used that instead of ground sausage. I had some hash browns left over from the Amish Breakfast Casserole I prepared for tomorrow morning. I combined the hash browns with some diced potatoes. I put half the cheese in the soup mixture as Miss Karla did and it came out great.

I made this with hot Italian sausage and I sautéed the onions with the sausage.  I also added half of the cheese to the soup mixture as suggested by another reviewer. After baking it for 90 minutes, the potatoes were soft but my casserole was runny. I turned off the oven, uncovered it, topped it with the remaining cheese and let it sit in the oven for 10 minutes. The cheese melted and the dish set up. We enjoyed it very much and will make it again. Comfort food at it’s best. Thank you for sharing your recipe.

Absolutely delicious! I used honey garlic sausage ( instead of hot Italian sausage - my families preferences! ) I cooked the onions and sausage together, used Campbells mushroom soup, and opt of out of the salt and exchanged it for Italian seasoning - during the layering process I sprinkled cheese on top of the soup mix before adding the sausage, after the hour I used the rest of the cheese on top for another 5 minutes! I made double of what the recipe called for thinking we’d have left overs and my family ate it all in one sitting 🤭 definitely a great comfort food, easy to make, will definitely make this again!

Really delicious!  I must say I cheated and cooked my potatoes in the microwave cause I was in a hurry; then it didn’t take long to heat up in the oven.   I did add some paprika, but that was it.  Served it with a side salad and crusty bread.  Thanks for sharing!

<p>Very greasy and poor flavor! Cut the potatoes thin but still half were hard with a third more time given and a higher temperature. Throw this horrid recipe away. Bad taste, bad ingredients, and bad directions. Needs eggs added to bind it. Also, I would grate the patatoes and maybe add grated zucchini and green onions not white.</p>

Great easy recipe. Hubby loved it,  he had 3 servings!!! definitely a keeper, creamy and delicious...

<p>I was worried about the potatoes not cooking so I shredded them and they were perfect. This recipes is amazing. I also added red pepper and cayenne pepper flakes. Turned out great.</p>

Came out great for me! added cheese last 10 mins like they said.. potatoes were perfect. crunchy tips, tender inside, cheesy top,   awesome all the way through.. keep the temp at 350 or you burn the top and raw inside.. don't be in a hurry.  Pop in the oven, have a glass of wine, and enjoy when ready!  Sliced into bowls.   Even had seconds.. my hips will hate me later!  I did cook it 10 mins longer though.. wasn't quite where I wanted it.

EASY! At first I thought my family would think I was making breakfast for dinner - but no.  I was delicious and super easy to make.   My only change was leaving the tater skins on, light on the cheese and oat milk instead of cow milk.

I used a pound of Amylu Apple & Gouda Cheese Chicken Sausage Links. They're pre-cooked so I just peeled off the casing and chopped them into bits. I used a well-seasoned 10-inch cast-iron skillet to bake with and everything turned out great. Next time I'll cut down a bit on the salt, maybe 1/4 tsp. There was no greasiness, of course, using the chicken sausage. As I write this the taste of the dish is still in my mouth and it's a very good taste. We'll get 4 servings out of this, not 6, after all, we're Mid westerners, not Vietnamese. ;)

This was awesome! Just made it last night and was hoping there's still some for my breakfast. I read all of the reviews so I did not add salt and it was fine! I used mild sausage, added a tad more milk, couple of shakes of Montreal Steak---I use that in EVERYTHING even chicken,  even though there's a Montreal Chicken.  I baked it in the same iron skillet that I browned the meat in. I did start with sausage on the first layer however, then potatoes, then the soup. I added a little of the cheese (didn't have cheddar so used Mexican blend) intro the soup mixture. I baked for 60 cov'd, sprinkled cheese on top- did not measure, popped in for another couple of minutes till it melted. Done. My son asked if everyone had eaten yet and could he just finish it off.  This recipe is VERY flexible!  I think many if us used what we had which may not have matched the exact recipe. 100% making it again!

Excellent dish.  Flavorful and filling.  I always read the reviews and because of some suggestion I used 1 cup of milk, omitted the additional salt and baked for 1 1/2 hours.  I divided the cheese and put half in with the soup mixture and sprinkled on the rest as directed after 1 hour and 15 minutes.  Highly recommend.

I knew ahead of time that this wouldn't be the healthiest of meals, but one must splurge every once in a while! While the flavor was fine, it was an extremely greasy meal. I drained the sausage on paper towels but I wish I would have squeezed out the extra grease (I used reduced fat sausage). I cut back the salt and used less cheese on top. I had to bake mine for an extra 45 minutes as I used a deep casserole dish and it took longer for the potatoes to soften. I suggest using a dish that is more shallow and wide than deep and tall. Broccoli was a great side companion!

Yummy!  Used Italian sausage, chopped red bell pepper, 1 whole onion, no salt and only 1 cup cheese.  Very Good!!!

I thought this was delicious. I did sub out the cream of mushroom soup for cream of chicken...just a personal preference and it was great. I wasn't that particular with getting the potato slices thin and uniform and they were cooked thru just fine.

I will definitely make this again, but I will cut the salt & cheese in half.  There is really no need for as much as the recipe calls for.

Made this with hash browns and it was out of this world

I'm not sure why people are having such a hard time with this. I followed the directions (almost) to the letter and it turned out incredible! I did use a mandoline for evenly cut, thin potatoes. I also added nutritional yeast to the potato mixture to give it a rich cheesy flavor. The potatoes were tender, the sauce thickened to become velvety and gooey and delicious. My family devoured it, and they're picky eaters!

This is comfort food at it's best! I did modify the recipe a bit, and added a 1/2 teaspoon each of garlic powder and onion powder to the skillet when browning the sausage. I also used 2 cans of the mushroom soup, 1 cup of milk, and 4 cups of sliced potatoes. I did not add any chopped onion, nor did I add any salt to the soup mixture; especially since I already added onion powder to the sausage when browning it, also because the sausage I used already had onion and salt in it. I layered the indredients into an ungreased 8x12-inch Anchor Hocking Glass Baking Dish, starting first layer with half the sausage, poured a fourth of the soup mixture over the sausage, then added half of the sliced potatoes, (and seasoned the potatoes with a bit of black pepper), poured a fourth of the soup mixture over the potates, added the rest of the browned sausage, then sparingly added a small amount of the soup mixture over the sausage, then added the remaining sliced potatoes (and seasoned the potatoes with a bit of black pepper), then poured the remaining soup mixture over all. I baked the casserole for 1 hour and 30 minutes (to which the potatoes were done baking). I then topped the casserole with just 1 cup of the shredded cheddar cheese. The 1 cup of shredded cheese was more than enough cheese for this casserole. Also, with the extra added cup of sliced potatoes, I would say this makes exactly 6 servings. Since I added another can of soup, plus a bit more milk, this casserole was nice and creamy, and it was still creamy when leftovers were reheated in the microwave. This is one casserole I think I could eat at least once a week, as that's how good it is! I really think this recipe deserves more than 5 stars.

So easy and delicious!  I used a mandolin to get extra thin potato slices. I used some really delicious hot sausage from a local smokehouse so that made it extra wonderful.   I also used cream of chicken since I had no cream of mushroom.  It still turned out so good!  I'll definitely make it again!

Fixed this past weekend for grandkids.  Cut back on the onions and that was all.  They scarfed it down, bit time!  Big hit at Papa's house!

I can't understand why anyone would say this is not good ... excellent blend of flavors.  I do think it needs to cook a little longer.  I sliced the potatoes very thin on a mandolin and they still needed more time.    I probably added a little more cheese than called for but we thoroughly enjoyed it.  Will definitely be making again.

Tried this recipe.  Few changes.- Shredded my potatoes- Added extra cup of onion- Sauteed mushrooms and onions- Used Cream of Mushroom w/ Roasted Garlic.  Probably won't make very often due to the high fat and caloric content.  That being said, it was my first casserole making experience and it was freaking awesome.

https://videodam.tmbi.com/wp-content/uploads/2021/08/PotatoSausageCasserole_DIYD_4158_071921_H.mp4

Check out this video for how to make Potato Sausage Casserole

potato sausage casserole

Prep Time: 20 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 25 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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