Cheesy Sausage and Potatoes Casserole – Looking for a hearty and delicious meal that will warm your soul? Look no further than Cheesy Sausage and Potatoes Casserole! This dish is made with savory breakfast sausage, shredded potatoes, and a creamy Velveeta cheese sauce. It’s perfect for chilly nights or lazy weekend mornings when you want something comforting and satisfying. Trust me, you won’t be able to resist the creamy, cheesy goodness of this casserole.
One of my favorite things about this recipe is how much my family loves it. My husband is a big fan of breakfast foods, and this casserole satisfies his craving for something savory and filling. We often make it on Sunday mornings and enjoy it together with a cup of coffee. It’s become a staple in our household, and we love how easy it is to make. The best part? Leftovers are just as delicious, so we can enjoy it throughout the week.
Why This Cheesy Sausage and Potatoes Casserole is a Must-Try?
- The perfect combination of savory breakfast sausage, shredded potatoes, and creamy Velveeta cheese sauce
- Quick and easy to prepare, making it perfect for busy weeknights or lazy weekend mornings
- Can be easily customized with your favorite ingredients or spices
- Leftovers taste just as delicious, making it a great meal prep option
- Perfect for feeding a crowd or doubling the recipe for leftovers
Ingredients:
- 1 lb. (453g) bulk mild breakfast sausage
- 16 oz. (454g) shredded frozen hash brown potatoes (thawed)
- 2 tbsp. finely chopped onion SAUCE
- 3 tbsp. (42g) butter
- 3 tbsp. flour
- 1/2 cup (120ml) chicken stock/broth
- 2 cups (480ml) milk
- 4 oz. (113g) Velveeta cheese, cubed (see note)
- Salt and pepper to taste
- 2 tbsp. Panko bread crumbs (optional)
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 1-1.5 quart baking dish, such as a 9-inch square.
Brown the breakfast sausage and onion in a large skillet over medium heat. Drain the sausage well, and set it aside in a large bowl. Add the shredded potatoes to the bowl as well.
In a large saucepan, melt the butter over medium heat. Whisk in the flour until you have a smooth paste. Cook until it bubbles, about 1 minute.
Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until the sauce begins to thicken and starts to bubble around the edge of the pan.
Add the cubed Velveeta cheese and reduce the heat to low. Stir constantly until the cheese is melted.
Pour the sauce over the sausage and potato combination in the bowl. The amount of sauce you use is up to you. Mix well and turn it into the prepared pan.
Sprinkle the top with Panko bread crumbs if using.
Bake the casserole at 350 degrees F for 45-60 minutes, or until it’s golden brown and bubbly.
Notes:
- You can use any type of breakfast sausage you prefer, but mild sausage is recommended in this recipe.
- For the shredded hash browns, make sure to thaw them before using. You can also substitute with fresh hash browns if you prefer.
- Velveeta cheese is used in this recipe for its creamy texture, but you can also substitute with cheddar cheese or any other melting cheese of your choice.
- For a crispier topping, use more Panko bread crumbs and/or broil the casserole for a few minutes after baking.
- Leftovers can be stored in the fridge for up to 3 days.
In conclusion, this Cheesy Sausage and Potatoes Casserole is a delicious and easy-to-make recipe that is perfect for breakfast, brunch, or even dinner. The combination of savory sausage, tender potatoes, and creamy cheese sauce is sure to satisfy your taste buds and leave you feeling satisfied. Whether you are cooking for your family or hosting a brunch with friends, this casserole is a crowd-pleaser that is sure to impress. So why not give it a try and see for yourself how delicious and easy it is to make!
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can substitute with fresh shredded potatoes if you prefer. Just make sure to squeeze out any excess moisture before using.
Can I use a different type of cheese instead of Velveeta?
Yes, you can substitute with any melting cheese of your choice. Cheddar cheese is a popular choice for this recipe.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the fridge until ready to bake. Just make sure to add a few extra minutes to the baking time since the casserole will be cold.
Can I freeze this casserole?
Yes, you can freeze this casserole before or after baking. To freeze before baking, assemble the casserole and cover tightly with foil or plastic wrap. To freeze after baking, let the casserole cool completely and then wrap tightly in foil or plastic wrap. Thaw in the fridge overnight before reheating.
Cheesy Sausage and Potatoes Casserole
Ingredients
- 1 lb. 453g bulk mild breakfast sausage
- 16 oz. 454g shredded frozen hash brown potatoes (thawed)
- 2 tbsp. finely chopped onion SAUCE
- 3 tbsp. 42g butter
- 3 tbsp. flour
- 1/2 cup 120ml chicken stock/broth
- 2 cups 480ml milk
- 4 oz. 113g Velveeta cheese, cubed (see note)
- Salt and pepper to taste
- 2 tbsp. Panko bread crumbs optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 1-1.5 quart baking dish, such as a 9-inch square.
- Brown the breakfast sausage and onion in a large skillet over medium heat. Drain the sausage well, and set it aside in a large bowl. Add the shredded potatoes to the bowl as well.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour until you have a smooth paste. Cook until it bubbles, about 1 minute.
- Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until the sauce begins to thicken and starts to bubble around the edge of the pan.
- Add the cubed Velveeta cheese and reduce the heat to low. Stir constantly until the cheese is melted.
- Pour the sauce over the sausage and potato combination in the bowl. The amount of sauce you use is up to you. Mix well and turn it into the prepared pan.
- Sprinkle the top with Panko bread crumbs if using.
- Bake the casserole at 350 degrees F for 45-60 minutes, or until it's golden brown and bubbly.
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