Sausage and Potato Casserole

Bottom Part Ingredients

  • 6-8 potatoes
  • 16 oz. sour cream
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 2 tsp. salt
  • 1 cup milk

Bottom Part Directions

Boil potatoes until tender, then drain and mash. Add butter, sour cream, cream cheese, and salt. Mash thoroughly. Add milk; may need to add more or less. Place in a large roaster.

Top Part Ingredients

  • 4 lb. mild pork sausage
  • 2 can cream of mushroom soup
  • 1 1/2 lb. Velveeta cheese
  • 6 oz. can French-fried onions
  • 2 pt. whole kernel corn, drained
  • 1 med. pepper, cut up
  • 1 med. onion, chopped
  • 1 cup milk

Top Part Directions

Fry sausage, onions and pepper. Drain, then add corn, cream of mushroom soup, milk and cheese. Mix well, then place on top of mashed potatoes. Bake at 350 for 30 minutes.

Just before serving, sprinkle with French-fried onions. This is always a big hit at potlucks!

By Robin from Washington, IA


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6 found this helpful
November 10, 2011 Flag
This is a very simple recipe for cold weather enjoyment. Place all the ingredients into a glass casserole dish and bake. Couldn't get any easier than this and it is much better second day.


  • 1 circle (or equivalent) of HOT Italian sausage
  • 1 circle (or equivalent) of mild or fennel Italian sausage
  • 4 large russet potatoes, peeled and cut into golf ball sized pieces
  • 1 large onion, sliced
  • 1 (28 oz.) can crushed tomatoes
  • 1/2 cup grated Parmesan or Romano cheese (or mixture thereof)


Cut sausage into 4 inch slices.

Starting at the bottom of a large casserole dish, add 1 layer of tomato sauce. Cover the sauce with just a sprinkle of cheese. Add 1 layer of potatoes, 1 layer of hot and mild sausage (separated to blend flavors), 1 layer of sliced onion, and 1 layer of hot and mild sausage (separated to blend flavors). Repeat until all ingredients are used, ending with tomato sauce. The hot sausage will permeate the entire dish but is not over powering.


Bake at 350 degrees F. I cover the casserole dish for the first half hour then remove the cover. I usually make this early in the day and reheat since the hot sausage needs time to do its thing - or- better yet, make the day before.

Servings: 6-8
Prep Time: 30 Minutes
Cooking Time: 1 Hour 15 Minutes

Source: A very dear friend, years ago.

By HESTER from Chesterfield, MI

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