Kitten’s Layered Sausage and Potato Casserole

Notes from our test kitchen; to save time cook the sausage meat and also slice the potatoes place in water and refrigerate until ready to use, then all that is needed to do is mix the sauce up, ground beef may be replaced for the sausage meat…

this is a large casserole so if you have a 13 x 9-inch lasagna pan with higher sides use it for this, the complete casserole may be assembled and refrigerated up to 1 day in advance

Servings 4-6

Ingredients:

1-1/2 pounds mild or spicy bulk Italian sausage (or use pork sausage)

1 small onion, chopped

3 garlic cloves, finely chopped

1/2 teaspoon fresh ground black pepper

salt, optional and to taste

2 cups shredded cheddar cheese, divided

4 medium russet potatoes, thinly sliced

SAUCE:

2 (10-3/4 ounce) cans low-sodium condensed cream of chicken soup, undiluted

3/4 cup light cream (can use milk)

1/2 cup sour cream

1/4 cup Parmesan cheese

1-1/2 teaspoons garlic powder

1 small onion, chopped

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon seasoned salt, or to taste

Instructions:———————————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a large skillet cook the sausage meat with onion,garlic and 1/2 teaspoon black pepper until no longer pink; drain fat and continue cooking until lightly browned (this make take about 10 minutes) .

Season with more black pepper if needed and a little salt; set aside.

In a large bowl combine all sauce ingredients until well blended and smooth.

To assemble;——————–

Place half the sliced potatoes into the baking dish then pour half of the sauce mixture over the potatoes, then sprinkle half of the sausage meat over the top of the sauce.

Sprinkle 1 cup shredded cheddar cheese over the sausage meat.

Repeat with remaining sliced potatoes, sauce then cooked sausage meat (do not put the shredded cheese on).

At this point you may refrigerate up to 24 hours before baking.

Place the baking dish on a large baking sheet to catch and spills (if using a regular size 13 x 9-inch pan the pan will be very full, if using a pan with higher sides you do not need to place a baking sheet underneath).

Cover with foil and bake for 1-1/2 hours or until the sliced potatoes are just fork tender (baking time will vary depending on the thickness of the potatoes).

Remove and sprinkle the remaining cheddar cheese on top and allow to melt in the sauce.

You will also find this recipe on www.recipezazz.com

Related posts:

Layered Spaghetti Sausage And Olive Casserole

Layered Sweet Potato and Spinach Casserole

Easy One-Bowl Creamy Potato and Chicken Casserole

Cottage Cheese Potato and Sausage Bake

Kitten’s Loaded Baked Potato Salad Casserole

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