Sausage and Potato Casserole
This sausage and potato casserole is rich, cheesy, and packed with hearty flavor—great for breakfast, brunch, or dinner.
Servings: 5 servings
Ingredients
- 1 package Italian sausage links
- 7 medium golden potatoes sliced VERY THIN
- 8 oz cream cheese cubed and softened in the microwave for 30 seconds
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup milk
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp water
- 1 yellow onion sliced thin
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- To a large pan on the stove add the sausage links, brown on both sides and cook through. Remove the cooked sausage to a cutting board and slice into small discs.
- To a medium sized bowl add in the cream cheese and seasonings whisk to combine the cream cheese with the seasonings. Now VERY slowly whisk in the milk, make sure you do it super slow otherwise the sauce will get clumpy. Now whisk in the chicken broth. Add cornstarch and water to a small bowl whisk together whisk the cornstarch slurry into the sauce.
- Spray a 9x13 baking dish with nonstick spray add half of the sauce to the bottom, place the sliced potatoes over the top of the sauce, place the sausage over the potatoes, scatter the onions over the sausage, then pour the remaining sauce over the top. sprinkle with cheese. Cover with foil and bake for 45 minutes. Remove the foil and bake it for an additional 15 minutes or until the potatoes are tender.
Nutrition
Calories: 486kcal | Carbohydrates: 52g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 414mg | Potassium: 1215mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 49mg | Calcium: 303mg | Iron: 2mg
