Rebecca Nielsen's Recipe

Cheesy Sausage and Potato Casserole

Category: Casseroles

Serves/Makes: 6 to 8
Difficulty: 2
Cook/Prep Time: 1 hour

Preheat oven to 375 degrees.
Spray 9 x 13 casserole pan with vegetable spray

Ingredients:

1 1lb 10oz bag shredded frozen potatoes (take out of freezer about 30 minutes before preparing)
1 14oz package Turkey Kielbasa Sausage or Beef Smoked Sausage
2 T olive oil
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
2 t dried oregano
3/4 t kosher salt
3/4 t freshly ground black pepper
1 pound shredded cheddar cheese
3/4 cup Panko bread crumbs
1 T Greek seasonings

Directions:

Cut sausage into coins and place in a large skillet with 2 T olive oil. Brown on both sides, about 7 minutes each, or until you see a nice dark reddish brown crust. Remove from heat.

In a very large mixing bowl mix shredded potatoes with both soups and sourcream. Add oregano, salt and pepper, stir to combine. Stir in cooled sausage pieces, then add grated cheese. Taste for salt content and adjust if necessary. Spoon casserole into prepared 9 x 13 casserole pan or if you are only feeding a few, put into two smaller pans, one to cook tonight and one to freeze for up to 1 month.

In a small container, mix panko bread crumbs and greek seasoning. Sprinkle liberally over
top of casserole and bake for 35 to 40 minutes or until bubbly and golden brown. Serve immediately.

Cooks Notes: I made this up when my kids were very small and I needed a quick kid friendly meal that stretches a buck. This is so easy and a great "make ahead" meal. It also freezes well. If you do freeze, cover with plastic wrap and foil before freezing. When ready to use, take out of freezer in the morning and thaw covered on the counter. When ready to bake, uncover and if there is any watery liquid, spoon off and bake according to directions.