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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 1/2 lbs mild or spicy bulk Italian sausage (or use pork sausage)
1 small onion, chopped
3 garlic cloves, finely chopped
1/2 tsp fresh ground black pepper
Salt, to taste
2 cups shredded cheddar cheese, divided
4 medium russet potatoes, thinly sliced
Sauce:
2 cans cream of chicken soup
3/4 cup light cream (can use milk)
1/2 cup sour cream
1/4 cup Parmesan cheese
1 1/2 tsp garlic powder
1 small onion, chopped
1/2 tsp pepper and seasoned salt, or to taste
Preheat oven to 350. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
In a large skillet cook the sausage meat with onion, garlic and 1/2 tsp black pepper until no longer pink; drain fat and continue cooking until lightly browned (this make take about 10 minutes) .Season with more black pepper if needed and a little salt; set aside.
In a large bowl combine all sauce ingredients until well blended and smooth.
To assemble, place half the sliced potatoes into the baking dish then pour half of the sauce mixture over the potatoes, then sprinkle half of the sausage meat over the top of the sauce. Sprinkle 1 cup shredded cheddar cheese over the sausage meat.
Repeat with remaining sliced potatoes, sauce then cooked sausage meat (do not put the shredded cheese on). (At this point you may refrigerate up to 24 hours before baking.)
Place the baking dish on a large baking sheet to catch and spills (if using a regular size 13 x 9-inch pan the pan will be very full, if using a pan with higher sides you do not need to place a baking sheet underneath). Cover with foil and bake for 1-1/2 hours or until the sliced potatoes are just fork tender (baking time will vary depending on the thickness of the potatoes). Remove and sprinkle the remaining cheddar cheese on top and allow to melt in the sauce.
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LAYERED SAUSAGE AND POTATO CASSEROLE
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 1/2 lbs mild or spicy bulk Italian sausage (or use pork sausage)
1 small onion, chopped
3 garlic cloves, finely chopped
1/2 tsp fresh ground black pepper
Salt, to taste
2 cups shredded cheddar cheese, divided
4 medium russet potatoes, thinly sliced
Sauce:
2 cans cream of chicken soup
3/4 cup light cream (can use milk)
1/2 cup sour cream
1/4 cup Parmesan cheese
1 1/2 tsp garlic powder
1 small onion, chopped
1/2 tsp pepper and seasoned salt, or to taste
Preheat oven to 350. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
In a large skillet cook the sausage meat with onion, garlic and 1/2 tsp black pepper until no longer pink; drain fat and continue cooking until lightly browned (this make take about 10 minutes) .Season with more black pepper if needed and a little salt; set aside.
In a large bowl combine all sauce ingredients until well blended and smooth.
To assemble, place half the sliced potatoes into the baking dish then pour half of the sauce mixture over the potatoes, then sprinkle half of the sausage meat over the top of the sauce. Sprinkle 1 cup shredded cheddar cheese over the sausage meat.
Repeat with remaining sliced potatoes, sauce then cooked sausage meat (do not put the shredded cheese on). (At this point you may refrigerate up to 24 hours before baking.)
Place the baking dish on a large baking sheet to catch and spills (if using a regular size 13 x 9-inch pan the pan will be very full, if using a pan with higher sides you do not need to place a baking sheet underneath). Cover with foil and bake for 1-1/2 hours or until the sliced potatoes are just fork tender (baking time will vary depending on the thickness of the potatoes). Remove and sprinkle the remaining cheddar cheese on top and allow to melt in the sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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