Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 2-3
This incredibly creamy and cheesy casserole is so easy to whip up and super delicious! Loaded with sausage and potatoes, this casserole surely will be a hit every time!
Ingredients
2 tablespoons finely chopped onion
1 pound bulk mild breakfast sausage
16 ounces shredded frozen hash brown potatoes (thawed)
SAUCE:
4 ounces Velveeta cubed
3 tablespoons butter
1/2 c. chicken stock/broth
3 tablespoons flour
2 c. milk
2 tablespoons Panko bread crumbs optional
Salt and pepper
How to make Cheesy Sausage and Potatoes Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 1-1.5 quart baking dish. If desired, you can also use a 9-inch square pan.
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 with the shredded potatoes. Set aside.
Step 3: Melt the butter in a large saucepan over medium heat. Once the butter has melted, whisk in the flour until smooth paste forms. Continue to cook for about a minute until this bubbles.
Step 4: In the saucepan, slowly add the milk and chicken stock, stirring to make sure no lumps will form. Keep stirring until the sauce starts to thicken and bubble around the edges.
Step 5: Now, add the Velveeta, then adjust the heat to low. Keep stirring until melted.
Step 6: Over the sausage/potato in the bowl, pour your desired amount of sauce. If you want it creamy, use up all the sauce. Give it a good stir, then pour this into the prepared pan. If using, sprinkle the Panko crumbs on top.
Step 7: Place the pan in the prepared oven and bake the casserole for about 45 to 60 minutes.
Notes:
You can swap the Velveeta with 1 cup shredded cheddar.
Make sure to season the casserole with salt and pepper once the cheese has melted in the sauce as Velveeta or any cheese can be salty.
Nutrition Facts:
Serving: 1serving | Calories: 1409kcal | 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
Ingredients
- 2 tablespoons finely chopped onion
- 1 pound bulk mild breakfast sausage
- 16 ounces shredded frozen hash brown potatoes (thawed)
- SAUCE:
- 4 ounces Velveeta cubed
- 3 tablespoons butter
- 1/2 c. chicken stock/broth
- 3 tablespoons flour
- 2 c. milk
- 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. If desired, you can also use a 9-inch square pan.
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 with the shredded potatoes. Set aside.
Step 3: Melt the butter in a large saucepan over medium heat. Once the butter has melted, whisk in the flour until smooth paste forms. Continue to cook for about a minute until this bubbles.
Step 4: In the saucepan, slowly add the milk and chicken stock, stirring to make sure no lumps will form. Keep stirring until the sauce starts to thicken and bubble around the edges.
Step 5: Now, add the Velveeta, then adjust the heat to low. Keep stirring until melted.
Step 6: Over the sausage/potato in the bowl, pour your desired amount of sauce. If you want it creamy, use up all the sauce. Give it a good stir, then pour this into the prepared pan. If using, sprinkle the Panko crumbs on top.
Step 7: Place the pan in the prepared oven and bake the casserole for about 45 to 60 minutes.
Notes
You can swap the Velveeta with 1 cup shredded cheddar. Make sure to season the casserole with salt and pepper once the cheese has melted in the sauce as Velveeta or any cheese can be salty.
