Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 2-3
This is another amazing recipe that’s super creamy, cheesy, and crazy delicious! It’s a simple casserole and incredibly easy to whip up. So good, you’ll come back for another serving in seconds!
Ingredients
2 tablespoons finely chopped onion
16 ounces shredded frozen hash brown potatoes (thawed)
1 pound bulk mild breakfast sausage
SAUCE:
4 ounces Velveeta cubed
3 tablespoons butter
2 c. milk
1/2 c. chicken stock/broth
2 tablespoons Panko bread crumbs optional
Salt and pepper
3 tablespoons flour
How to make Cheesy Sausage and Potatoes Casserole
Step 1: Ready the oven and preheat it to 350 degrees F. Lightly grease a 1-1.5 quart baking dish. For this recipe, you can also use a 9-inch square pan.
Step 2: In a large skillet, cook the sausage and onion over medium heat. Drain the sausage well when done and transfer the mixture into a large bowl with the shredded potatoes, then set aside.
Step 3: Melt the butter in a large saucepan over medium heat. Whisk in the flour once the butter has melted until you have a smooth paste. Cook further until the mixture bubbles. This takes about a minute more.
Step 4: Little by little add the milk and chicken stock. Keep stirring to make sure no lumps will form, and the sauce starts to thicken and bubble around the edges.
Step 5: Now, add the Velveeta. Adjust the heat to low. Stir the mixture until melted.
Step 6: Over the sausage/potato in the bowl, pour your wanted amount of sauce. Feel free to use up all the sauce if you want a creamy consistency. Give it a good stir before pouring this into the prepared pan. Sprinkle the Panko crumbs (if using) on top.
Step 7: Place the casserole in the prepared oven and bake for approximately 45 to 60 minutes.
Notes:
You can substitute the Velveeta with a cup of shredded cheddar.
Season the casserole with salt and pepper after 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
- 16 ounces shredded frozen hash brown potatoes (thawed)
- 1 pound bulk mild breakfast sausage
- SAUCE:
- 4 ounces Velveeta cubed
- 3 tablespoons butter
- 2 c. milk
- 1/2 c. chicken stock/broth
- 2 tablespoons Panko bread crumbs optional
- Salt and pepper
- 3 tablespoons flour
Instructions
Step 1: Ready the oven and preheat it to 350 degrees F. Lightly grease a 1-1.5 quart baking dish. For this recipe, you can also use a 9-inch square pan.
Step 2: In a large skillet, cook the sausage and onion over medium heat. Drain the sausage well when done and transfer the mixture into a large bowl with the shredded potatoes, then set aside.
Step 3: Melt the butter in a large saucepan over medium heat. Whisk in the flour once the butter has melted until you have a smooth paste. Cook further until the mixture bubbles. This takes about a minute more.
Step 4: Little by little add the milk and chicken stock. Keep stirring to make sure no lumps will form, and the sauce starts to thicken and bubble around the edges.
Step 5: Now, add the Velveeta. Adjust the heat to low. Stir the mixture until melted.
Step 6: Over the sausage/potato in the bowl, pour your wanted amount of sauce. Feel free to use up all the sauce if you want a creamy consistency. Give it a good stir before pouring this into the prepared pan. Sprinkle the Panko crumbs (if using) on top.
Step 7: Place the casserole in the prepared oven and bake for approximately 45 to 60 minutes.
Notes
You can substitute the Velveeta with a cup of shredded cheddar. Season the casserole with salt and pepper after the cheese has melted in the sauce as Velveeta or any cheese can be salty.
