With school just starting, after-school activities kicking in, and holidays just around the corner, there’s very little time for making elaborate meals, however, there’s always time for Sausage and Potato Casserole.
I experienced a happy moment recently, when I remembered there was Italian sausage in the freezer. (It really doesn’t take much to make me happy. 😉 ) I don’t know about you, but I’m one of these people who prefers to shop for fresh ingredients on the day that I’m going to cook them, so I rarely have meat at the ready.Every once in a while Dom and I will make a date out of grocery shopping, and when we do, we load up! But as much as we enjoy flirting over the Mediterranean Olive Bar, and sharing foodie samples along the way, we just don’t hit the grocery store as often as we used to.
We did, however, fill a couple carts recently to include a few pounds of sweet Italian sausage and a five pound bag of potatoes, which meant, I was ready to make one of Nick’s favorite dishes. Best part? I didn’t have to leave the house to make it happen.
This warm rustic dish is a perfect one-pot meal. Perfect for busy days (and not-so-busy days) because it’s super easy to throw together and so so yummy!
The kick of the sausage with the crisp pillowy earthiness of the roasted potatoes is what comfort food is all about. And it’s what we’re all about on these chilly evenings.
Sausage and Potato Casserole combines:
- Italian sausage (sweet or spicy, whichever you prefer)
- Red potatoes or russets
- Red onions
- Olive oil
- Salt and cracked black pepper
- Italian seasoning
I’m telling you, this dish practically makes itself.
Once the sausage is thawed and the potatoes are scrubbed and cut into bite-sized pieces, simply combine in a 13×9 casserole dish with everything else and bake for a solid hour (or more) at 350 degrees F.
{Word to the wise regarding food safety: Be sure to thaw meat safely, for example, in the refrigerator; under running (drinkable) water at a temperature of 70 degrees or lower; in the microwave oven as long as it’s being cooked immediately after thawing; or even as part of the cooking process. Also be sure to monitor the internal cooking temperature of the meat. It’s best to use a cooking thermometer as your guide, not a clock. The most important thing to be aware of with the sausage is that it’s cooked to 160 degrees F and is no longer pink. We’re looking for crispy skin and meat that’s browned all the way through.}
With a little Italian bread and a fresh green salad, this Sausage and Potato Casserole makes for a pleasurable weeknight dinner. Especially on these busy nights…
Buon Appetito!
Ciao!
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Sausage and Potato Casserole
- Category: Dinner
Description
With school just starting, after-school activities kicking in, and holidays just around the corner, there’s very little time for making elaborate meals, however, there’s always time for Sausage and Potato Casserole.
Ingredients
- 2 lbs. Italian Sausage, cut into links
- 2 – 3 pounds red potatoes or russets, scrubbed and cut into bite-sized pieces (If you use russets, I recommend peeling them.)
- 2 red onions, sliced
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 tsp. Italian seasoning
Instructions
- Preheat oven to 350 degrees.
- Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13×9 casserole dish.
- Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.
This is one of my favorite kind of dishes Annie! So incredibly hearty and always a hit. We’ll be trying your version soon. Thanks for sharing!
Super simple, super delicious! Thanks, Mary Ann! 🙂
This one is new to me and I’m glad I didn’t miss it!! This looks like total comfort food and I would happily sit down with a big plate and glass of vino and veg out. Bet it smells amazing!! Cheers to a wonderful weekend, my friend! XOXO
Yeah – this was from almost four years ago….boy, time flies! This is one of my favorites for both ease and flavor! Thanks, friend! Have a great weekend! XOXO
Hooray for recipe redos! Sausage and potatoes sound like the best combination and such a wonderful comfort meal. Love how easy this is to make!
Oh my – this one needed it, badly!! hahaha! Thanks, Gayle!!
That looks so good I could eat that right now — for breakfast. It’s cold now and I’m ready for something warm and comforting. This certainly fits the bill. Have a great day. xoxo
This is one of the first dishes I think of when it starts to feel chilly! Thanks, my friend! xoxo
Love love this! Instead of oil i put a cup or so of chicken broth in the pan. Comes out amazing! My husbands favorite meal (and mine too)
It’s so good!! I love that idea! Thank you, Dani!! 🙂
When I made this the first time I used Italian Sausage. It was so good. I added mushrooms and bell pepper because I had them on hand. I will make this again. Cooked covered at 375 for about 1 hr and 15 minutes.
Update- I am making this tonight nd using turkey smoked sausage that is precooked. I know it will still take a while for the veggies to cook so I hope it doesn’t dry out the smoked sausage since it’s precooked. Thoughts?
Mmm – sound so good! I would definitely wait to add the sausage according to the package directions (for time)… Let the veggies get roasting first! Good luck!
This is like something I’ve been making for years. I use turkey Italian sausage (2 packages, 1 sweet, one hot), I use Yukon golds instead of russets, replace one of the onions with a red pepper and throw a little white wine over the whole thing. The person who asked about covering it in foil had the right idea. I cook it at 350-375 covered for about 45 min and then uncover it for 15-20 min until sausages and potatoes are starting to carmelize a bit. Yum. Gotta run to the store real quick…
You just can’t go wrong with sausage and potatoes!! Sounds so good! Thanks, David! 🙂
Did you cover with foil? After an hour at 375 the potatoes are not even soft.
I did not but you certainly could. 🙂
Tasty and so simple. Between the oil and grease from the sausage it was a little too oily for me so next time I will reduce the amount of oil. We liked it enough that I have already passed on the recipe.
That is happiness…so glad you enjoyed it and were able to modify to your taste! Thank you very much!!
i’m gonna try it today!!!
Yay! Enjoy!!
I tried this so delicious, I make it at least once a month
I’m so happy you like it! Thanks for stopping by with a kind word! 🙂
I”m really looking forward to trying this dish out on my family. Could you please tell me what specific Italian Seasoning blend you used in this dish?
Thanks so much!!
That’s awesome! I used McCormick’s. Enjoy, my friend!
I Googled and there are several different McCormick’s Italian seasoning mixes…Perfect Pinch, Gourmet Italian, Italian Herb Grinder…which one specifically did you use?
Planning to make this dish this weekend 🙂
I used Perfect Pinch but honestly I think any one would be great! Enjoy!! 🙂
I made this tonight and it was SO GOOD! I tried it a couple of weeks ago and it took over 2 hours at 350. We were hungry so we ate it before the potatoes were completely soft – so it was good but not great. This time I put the oven at 375 and put some foil over it. I had it in for 1 hour to start, took the foil off, stirred it up and did another 1/2 hour. It was delicious!!! This will be a favorite at our house! Thanks!
That is happiness! So happy your family loves it! There’s nothing like one dish meals for a busy weeknight! Thanks so much for reaching out! 🙂
I agree, takes way longer than an hour at 3:50. After an hour I’ve bumped it up to 400.
Love this! A delicious easy go to meal on a busy week night or lazy Sunday!!
Thank you, Lorna! I appreciate that!
Just made this for dinner. A total hit! It actually took about 70 minutes in the oven, but it was so delicious, and so easy.
Thanks for the recipe!
So happy you enjoyed it! Thanks for stopping by, Gigi!
I have made this several times! It is absolutely delicious and so easy! Sometimes I add sweet red or green peppers!
I am so happy to know that, Sonja! I love the addition of red and green peppers! Great idea! Thank you for stopping by and sharing!
Will try this for a potluck dinner
That’s great! Thank you, Phyllis!! 🙂
Going to try this for a church potluck. Looks easy and delicious
This was fantastic and so easy! I was going away and wanted to use up what I had in the house so I used a combo of homemade kielbasa i had bought at a farmers market and some chicken sausage. I only had oriental yams and sweet potatoes so i used them and I couldn’t wait until the next day to eat it again. Thank you so much for this recipe!
You are so welcome, Donna! So happy you enjoyed it….your variation sounds delicious!
This dish was amazing! Had some artisan Italian sausage and added a handful of grape tomatoes I needed to use up. Definitely a keeper!
Thank you so much!! Yum…love the addition of the tomatoes!
would it be the same or as good with normal pork sausage?
Oh yes! Enjoy!