A quick & easy dish to throw together, this Cheesy Potato & Smoked Sausage Casserole is a meat and potatoes kind of dinner everyone can agree on. It’s meant to be savored, and shared.
Cheese. Cheese! Glorious Cheese. How can you not like cheese?
It is beyond our family’s comprehension. In the words of the infamous Sicilian, The Great Vizzini, “Inconceivable!”
So if you’re one of these people who don’t like cheese, whether it’s a texture thing, an animal by-product aversion, I give you fair warning: Look Away. Look. Away. NOW.
For everybody else who jumped right on the cheese wheel wagon with us, this is your kind of dish.
Cheese, cheese sauce, with another sprinkle of cheese on top.
And, you know, some tender Russet potatoes and sliced smoked sausage were included to make it a meal appropriate for general consumption.
Eating cheese sauce by the spoonful & straight out of the pan- it’s probably frowned upon in polite society.
I wish there were a cheese grater, like the one at Olive Garden who grates the fresh Parm on your salad, but at my personal beck and call, and when I tell him to keep it coming, make it rain, (you get the idea), he just says, ‘As You Wish.’
Can you tell I’ve been re-reading The Princess Bride for like the millionth time? I can’t help it. I love everything about it, and it makes such good reference material!
But honestly, if you thought cheese was good all by itself, err I meant to say cheesy potatoes, yes– if you thought cheesy potatoes were good by themselves, then you’re really gonna love them with the added flavor from the smoked sausage.
Let’s not forget the sweet, smokiness of the paprika either!
I could seriously eat a dish like this everyday. This Cheesy Potato & Smoked Sausage Casserole is serious comfort food, just how it’s meant to be.
Making It A Meal: What To Serve With This Cheesy Potato Casserole?
Ever heard the term meat & potatoes? It generally is prescribed to hearty, stick to your ribs comfort food which this casserole definitely is. It also happens to literally be a meat & potatoes casserole, with a heaping helping (or more) of cheese thrown in the mix.
This is a rich dish that is very filling, expecially depending on the serving size. It can totally serve as a stand a lone meal. My boys would have zero complaints even if this was the only thing on the dinner menu any given night.
But there’s that nagging Mom guilt that means I need to make it a full meal, which means at least something healthy (ish) needs to be ready to go on their plates with this dish.
My go to is a simple, fresh side salad. Leafy, green, good for everyone and they can customize it with the dressing of their choice. When that’s not an option, I serve either steamed broccoli on the side or our go to canned green bean recipe.
If you truly want to make it a one dish meal, you can toss the steamed broccoli or a plain, drained can of cut green beans right into the casserole before baking.
Other Cheesy Potato Ideas To Try:
If you’ve tried this CHEESY POTATO & SMOKED SAUSAGE CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Potato & Smoked Sausage Casserole
Ingredients
- 3 cups peeled cubed Russet potatoes, boiled until soft but not mushy
- 1 lb smoked sausage* thinly sliced
- 4 tbsp butter
- 4 tbsp flour
- 2 cups half & half or milk
- salt & pepper to taste
- 1/2 lb Velveeta cheese cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp smoked paprika
Instructions
- In a large skillet, over medium low heat, saute the sausage in a large skillet with 1-2 tbsp of olive oil flipping and stirring until they've browned a bit.
- Lightly spray a 9x13" baking dish with non stick cooking spray. Transfer the cooked potatoes and sausage to a casserole dish, stirring just enough to evenly distribute.
- Turn the heat up to medium and add the butter to the skillet. When melted, whisk in the flour. Allow it to cook about a minute, whisking constantly, to get rid of the floury taste. Slowly add in the half and half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.
- Stir in the Velveeta, paprika, and salt & pepper, stirring occasionally until completely melted and the sauce is smooth.
- Pour cheese sauce evenly out over the potatoes and meat. Evenly sprinkle the shredded cheese over top.
- Bake at 350 degrees for 35-45 minutes, or until the potatoes are fork tender and the casserole is golden brown on top.
Notes
Nutrition
Emelia says
Is there a way to do this with frozen potatoes?
4sonsrus says
Do you mean like the frozen diced potatoes? Like hashbrown style?
Janet says
yes exactly
Kimberly Stephens says
this was so good on a cold saturday night
Diane McQuay says
Not only does this reads utter deliciousness, but your commenters suggestions are also fantastic 👏🏾👏🏾👏🏾!!! I’m taking notes, thank you for sharing your recipe 😃
Tannis Baker says
Want to make this for Christmas brunch. Can I make this the day before and refrigerate overnight?
4sonsrus says
Yes, just set it out on the counter and bring it to room temperature before baking as instructed.
Kat says
I made this for dinner last night. It was sooo GOOD!!! My middle child said it tasted like a loaded baked potato. My husband liked it so much he made a to go container for lunch today. I went to go and do the same, but the dish was empty! I definitely will be adding this into my meal plans!!!
Angie Macri says
Amazing! This is one of my go to comfort foods when I start missing home, back in PA. This is a great recipe and it really took me back. When my Nana would make this, she would make a small pot of sautéed onions and butter. Then when they made they would serve a bowl of this casserole, they would put a spoonful of that on top.
4sonsrus says
My husband’s family immigrated to Pittsburgh two generations ago, and so many good things come out of their kitchens! Always happy to hear when another person can appreciate when we put one of those recipes out!
Sam says
I’m sorry but 3 cups of potatoes doesn’t seem like very much for a 9 x 13 pan. I would think it would take 3 pounds or more.
4sonsrus says
You can use more if you’d like, it will just be less cheese saucy. It also doubles well if you’re worried about not having enough 🙂
Liz says
Fantastic!! Made this for dinner tonight and it was super yummy! My husband and I couldn’t stop talking about how tasty it was the rest of the night. I don’t have kids but if I did I know they would love this! Great family friendly meal!
Casey says
How do you properly freeze this? And can you freeze it a week in advance?
4sonsrus says
Yes, it absolutely can be! Make it as instructed, and use a freezer safe pan. I suggest an aluminum one. Cover it, and freeze. Remove it from the freezer when ready to cook, and bake as instructed.
Casey says
Thank you cause I wasn’t sure due to it having cheese in it And also a cheese sauce wasn’t sure if you could freeze it with that in it
Yolie says
This was really good. I mixed in some cooked and drained frozen spinach just for a little greenery. My family loved it.
Julie Schultz says
Very good recipe. Missing potato cooking instructions in directions, Olive Oil in ingredients and when to add paprika. Paprika should probably be added into melted cheese mixture and moved up in ingredient list. Great recipe. Family loves it.
4sonsrus says
So happy you enjoyed it as much as we do, Julie! The potatoes should be boiled until slightly soft (fork tender)- and it’s not given a step in the instructions, but is mentioned next to them in the ingredient list. You’re right about when to add the paprika and that’s in the instructions. I did omit the olive oil from the ingredients list, but I’ll be sure to remedy that- thanks for taking the time to let me know 🙂
Amy says
I was wondering if you any nutrition info on this casserole.
Ty,
Amy
4sonsrus says
All of our recipes, including this one, have nutritional info listed at the bottom of the printable recipe card 🙂
Kyla says
I don’t have valveta cheese, would this recipe work with just extra shredded cheese in place of the valveta?
Joyce says
awesome food
Audi says
I added onions and a 1/2 packet of each dip mix, and it was a big hit in our home! Thanks for the idea! Next time I think I’ll add some bell peppers for color.