Sausage Potato Casserole

 

This easy and delicious sausage potato casserole is a fall casserole staple. You’ll love it because it uses only four ingredients and comes together in only 15 minutes! And, because it’s a casserole, cleanup is a snap. This easy casserole also freezes really well so it’s also great to make ahead. 

 

 

This casserole is a fall and winter staple in our house. Because it only uses four major ingredients that I usually have on hand, I can throw this dinner together at the last minute. It also freezes well, so I usually make a double batch, make one for dinner and freeze the other for a future dinner. 

 

Ingredients

 

This recipe only uses four main ingredients, plus a few basic spices, but if you don’t have the spices on hand or just can’t be bothered to rummage through your spice cabinet today, the recipe will still taste great with just a little salt and pepper! You can also add in a veggie if you like. Peas or broccoli would both work great!

 

• Sausage: I generally just use a basic breakfast sausage because I’m feeding littles, but if you like a little more spice, you can definitely use a spicy sausage.

• Shredded hash brown potatoes: I generally just buy the frozen bag from the store. However, you could also shred your own or use a mandoline to finely slice the potatoes as well. 

• Shredded cheese: I generally use whatever yellow cheese I have on hand, but my favorite is a combination of sharp cheddar and colby jack. 

• Cream of anything soup: I like to make my own cream soup, but if store bought is easy for you in this stage of life, pick up a can of cream of mushroom!

• Seasoning: just the basics–salt, pepper, onion powder, garlic powder. 

 

Instructions

 

This casserole is very basic and super easy, yet so yummy! Start by browning the sausage. 

 

Once the sausage is cooked, combine it, the frozen hash browns, the cream soup, and seasonings in a large bowl or right in the 9×13 casserole dish if you don’t want to have to dirty another dish. 

 

 

Spread the mixture evenly on the bottom of a casserole dish, then top with cheese. 

 

 

At this point you have three options. 1. Put that sucker right in the oven–we’re hungry! 2. Stick it in the fridge–today I was blessed enough to throw dinner together early! 3. Stick it in the freezer for a totally different day. 

 

When you’re ready to cook the casserole, bake at 375 degrees for about 45 minutes or until bubbly. It may take longer it your casserole is coming from the fridge or freezer. 

 

 

Serve and enjoy!

 

Notes

 

• This casserole makes a great freezer meal. Just cover with foil and pop in the freezer. When you’re ready to make it, you can let it thaw first, or just move it straight from the freezer to the oven (but it will probably take closer to 1:30 minutes to cook).    
• You can definitely add a veggie to the casserole if you want! I think a can of peas or a bag of frozen broccoli would be great!

 

Love,

     this mama