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Sausage and Potato Casserole

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.
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Ingredients:

  • 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)

Directions:

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.

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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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November 10, 20110 found this helpful

Is the equilavent of a circle a pound? On the layering, Is it a layer of sauce on the bottom and the rest is poured over the top of the layers?

This sounds like a good recipe and I'm anxious to try it. Thanks.

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November 10, 20110 found this helpful

I think the circle is one of those tubes of sausage, like Jimmy Dean. I believe they are about a pound.

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November 11, 20110 found this helpful

The circle of sausage is about one pound. More or less really doesn't matter just as long as you use the hot for the seasoning. Or you can buy the links. My store sells both types. If I buy the links, I make sure I buy two of each type at least. If your store sells the Italian "fennel" this very good also in place of the mild.

As for the sauce. I usually put some between the layers to make sure it has blended thoroughly. It will actually blend while cooking too. While posting this recipe my mouth started watering. Guess what we're having for dinner tonight?

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