Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 2-3
Easy and delicious, this cheesy and creamy sausage and potato casserole would be your new favorite. Easily double the recipe and serve this for an easy weeknight meal. Insanely good everyone (even your fussiest eaters) will be coming back for seconds!
INGREDIENTS :
- 2 tablespoons finely chopped onion
- 1 pound bulk mild breakfast sausage
- 16 ounces shredded frozen hash brown potatoes (thawed)
SAUCE:
- 2 c. milk
- 3 tablespoons butter
- 1/2 c. chicken stock/broth
- 3 tablespoons flour
- 4 ounces Velveeta, cubed
- 2 tablespoons Panko bread crumbs, optional
- Salt and pepper
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 1 – 1.5-quart baking dish. You can also use a 9-inch square dish.
Step 2: In a large skillet, cook the sausage and onion over medium heat. When done, drain the sausage well and transfer it to a large bowl. Set aside. In the same bowl, add the shredded potatoes.
Step 3: Melt the butter in a large saucepan over medium heat. To the melted butter, stir in the flour until smooth paste forms. Cook for about a minute until the mixture bubbles.
Step 4: Slowly stir in the milk and chicken stock until the lumps are gone. Continue to cook until the sauce begins to thicken and bubble around the edge of the pan.
Step 5: Next, add the Velveeta, then decrease the heat to low. Constantly stir until the Velveeta has melted.
Step 6: Over the sausage/potato in the bowl, pour the sauce. Use enough to your liking or pour everything if you want the casserole creamy. Stir well and transfer everything into the prepared pan. If using, sprinkle the Panko crumbs on top.
Step 7: Place in the preheated oven and bake for about 45 to 60 minutes. Feel free to double the recipe to make four servings. Enjoy!
Notes:
- You can swap Velveeta with 1 c shredded cheddar.
- I suggest adding the salt/pepper once the cheese has melted. Adjust according to taste.
Nutrition Facts:
Serving: 1serving | Calories: 1409 kcal | Carbohydrates: 77g | Protein: 62g | Fat: 94g | Saturated Fat: 40g | Cholesterol: 259mg | Sodium: 2808mg | Potassium: 1809mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1654IU | Vitamin C: 21mg | Calcium: 668mg | Iron: 6mg
CHEESY SAUSAGE AND POTATOES CASSEROLE
Ingredients
- 2 tablespoons finely chopped onion
- 1 pound bulk mild breakfast sausage
- 16 ounces shredded frozen hash brown potatoes (thawed)
- SAUCE:
- 2 c. milk
- 3 tablespoons butter
- 1/2 c. chicken stock/broth
- 3 tablespoons flour
- 4 ounces Velveeta, cubed
- 2 tablespoons Panko bread crumbs, optional
- Salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 1 – 1.5-quart baking dish. You can also use a 9-inch square dish.
Step 2: In a large skillet, cook the sausage and onion over medium heat. When done, drain the sausage well and transfer it to a large bowl. Set aside. In the same bowl, add the shredded potatoes.
Step 3: Melt the butter in a large saucepan over medium heat. To the melted butter, stir in the flour until smooth paste forms. Cook for about a minute until the mixture bubbles.
Step 4: Slowly stir in the milk and chicken stock until the lumps are gone. Continue to cook until the sauce begins to thicken and bubble around the edge of the pan.
Step 5: Next, add the Velveeta, then decrease the heat to low. Constantly stir until the Velveeta has melted.
Step 6: Over the sausage/potato in the bowl, pour the sauce. Use enough to your liking or pour everything if you want the casserole creamy. Stir well and transfer everything into the prepared pan. If using, sprinkle the Panko crumbs on top.
Step 7: Place in the preheated oven and bake for about 45 to 60 minutes. Feel free to double the recipe to make four servings. Enjoy!
