Hearty & Easy Sausage and Potato Casserole: Your Ultimate Weeknight Comfort Food
There’s nothing quite like a warm, comforting casserole to bring a family together, especially after a long day. This incredible Hearty Sausage and Potato Casserole recipe is brimming with delightful, rustic flavors that truly satisfy. With a foundation of tender potatoes, vibrant bell peppers, aromatic garlic, and gooey cheese, it’s a quick and easy weeknight wonder that will instantly warm your soul and fill your home with an inviting aroma.
Why This Sausage and Potato Casserole Recipe is a Must-Try
This beloved sausage and potato casserole recipe has been a staple in my kitchen since 2012, and it consistently lives up to its promise. It’s incredibly hearty, deeply comforting, and wonderfully filling, all while maintaining a delightfully simple preparation. The beauty of this dish lies in its layered flavors and textures: savory Italian sausage, earthy mushrooms, sweet bell peppers, tender leeks, bright tomatoes, and pungent garlic, all brought together with perfectly cooked potatoes and a blanket of melted cheese.
Imagine the irresistible combination of classic sausage and peppers, elevated with the addition of creamy potatoes and a few extra gourmet touches. This isn’t just a meal; it’s a comforting experience. It’s one of those incredibly versatile and family-friendly casseroles that you’ll return to time and again, easily adaptable to whatever fresh ingredients you might have on hand in your refrigerator. Its robust profile makes it ideal for a chilly evening, a casual family gathering, or even as a make-ahead meal for busy days.
Gather Your Ingredients for This Delicious Casserole
To embark on this culinary journey, you’ll need a selection of fresh and flavorful ingredients. For precise measurements and detailed instructions, scroll down to the printable recipe card at the end of this post.
Ingredient Spotlight & Customization Tips
Let’s dive deeper into the key ingredients and how you can personalize this casserole to your taste and pantry:
SAUSAGE – We typically use sweet Italian sausage for its balanced flavor, which complements the vegetables beautifully. However, this recipe is incredibly forgiving. Feel free to substitute with any variety of uncooked Italian sausage. For those who enjoy a little heat, a spicy Italian sausage will add a fantastic kick. Or, if you’re feeling adventurous, try a mix of mild and hot Italian sausage to achieve a subtle, lingering warmth. Remember to remove the casings if using links.
PEPPERS – Bell peppers not only add a vibrant pop of color but also a wonderful sweetness and crisp-tender texture. You can use any color bell pepper based on your preference. I often opt for the sweeter varieties like red, yellow, and orange for their mild, fruity notes. Green bell peppers, with their slightly more robust and earthy flavor, also work wonderfully and are a classic pairing with Italian sausage.
POTATOES – Red potatoes are our go-to for this casserole because their waxy texture holds up well during baking, ensuring they remain firm yet tender without becoming mushy. Any waxy potato variety, such as Yukon Golds or new potatoes, will yield similar excellent results. While Russet potatoes can be used in a pinch, be aware that they are starchier and tend to absorb more liquid, potentially resulting in a softer texture. If using Russets, consider cutting them into slightly larger cubes.
ADDITIONS – Leeks and mushrooms contribute a delightful depth of flavor and unique textures to this casserole. If these aren’t your favorites, or if you simply want to experiment, feel free to omit them or swap them out for other vegetables. Carrots, celery, zucchini, or even spinach (added in the last few minutes of sautéing) would make excellent additions, boosting both nutrition and flavor. Don’t be afraid to make this recipe truly your own!
TOMATOES – Diced fire-roasted tomatoes are a secret weapon here, infusing the casserole with a smoky, rich, and slightly sweet flavor that regular diced tomatoes can’t quite match. However, standard diced tomatoes will work perfectly well if that’s what you have. A crucial tip: always drain your can of tomatoes thoroughly before adding them to the casserole. This prevents excess liquid, ensuring your casserole has the perfect, hearty consistency and isn’t too watery.
CHEESE – The original recipe calls for shredded garlic cheese, which adds an incredible layer of savory flavor. If garlic cheese is hard to find, shredded mozzarella is an excellent, readily available substitute, providing that classic gooey, melty texture. Other great options include a blend of Italian cheeses, provolone, or even sharp cheddar for a bolder flavor profile.
Step-by-Step: Crafting Your Sausage and Potato Casserole
These step-by-step photos and instructions are here to guide you visually through the process of making this comforting recipe. For a complete printable version, including all measurements and detailed instructions, simply Jump to Recipe at the bottom of this page.
- Preheat your oven to 350 F (175 C). This ensures the oven is ready when your casserole is assembled.
- In a mixing bowl, combine the Italian sausage with the minced mushrooms until well incorporated. This helps distribute the mushroom flavor evenly. Brown the sausage mixture in a large skillet over medium heat, breaking it apart with a spoon as it cooks, until it’s nicely browned and cooked through. This browning step adds depth of flavor. Drain any excess fat from the skillet to keep the casserole from becoming greasy, then set the sausage mixture aside. Wipe out the skillet, preparing it for the next step.
- In a separate small bowl, combine the minced fresh Italian parsley with the chicken broth. Stir well and set this flavorful liquid aside. This allows the parsley to infuse into the broth.
- Add 2 tablespoons of the olive oil to the now-clean skillet and heat it over medium heat. Add the cubed potatoes and cook for approximately 6-8 minutes, stirring occasionally, until they develop a beautiful light brown crust. This initial browning adds texture and flavor to the potatoes. Then, add the cubed yellow and red bell peppers to the skillet and continue to sauté for another 2-3 minutes, until the peppers are tender-crisp. Remove this potato and pepper mixture from the skillet and set it aside with the sausage.
- Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the sliced leeks over medium heat for about 2-3 minutes, stirring frequently, until they become tender and slightly softened. Then, add the smashed and coarsely chopped garlic to the skillet and sauté for another minute or so, until fragrant. Be careful not to burn the garlic.
- Add the drained diced tomatoes to the skillet with the leeks and garlic. Stir everything together gently, allowing the flavors to meld.
- Pour in the chicken broth and parsley mixture. Bring the contents of the skillet to a gentle boil, then reduce the heat to a simmer. Season generously with freshly ground black pepper and a couple of pinches of Kosher salt to taste.
- In a large bowl, or directly in your 2-quart casserole dish, combine all the sautéed ingredients (sausage, mushrooms, potatoes, peppers, leek, garlic, and tomato mixture). Stir everything until thoroughly mixed. Transfer the entire mixture into your casserole dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This steaming helps the potatoes become perfectly tender. After 45 minutes, carefully remove the foil, sprinkle the shredded cheese evenly over the top, and bake for another 10 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden.
Frequently Asked Questions & Expert Tips for Success
Absolutely! This is a wonderfully adaptable casserole recipe. While Italian sausage brings a unique flavor profile, you can certainly substitute it with ground beef, ground turkey, or even ground chicken. Just be sure to brown the meat thoroughly and drain any excess fat before combining with the other ingredients to ensure the casserole isn’t too greasy.
Yes, fresh tomatoes can be used! A 14-ounce can of diced tomatoes typically yields about 1 ¾ cups. So, you would need approximately that amount of fresh, diced tomatoes. For best results, choose ripe, flavorful tomatoes like Roma or beefsteak, and ensure they are finely diced. You might also want to slightly increase the cooking time or reduce the broth a bit if fresh tomatoes release more liquid.
Definitely! While we adore the unique flavor of garlic cheese, it can sometimes be tricky to find. Mozzarella is a fantastic and widely available substitution that provides excellent melt and a mild, creamy flavor. Other great options include shredded provolone, an Italian blend (like mozzarella, provolone, parmesan), or even a sharp cheddar for a more pronounced cheesy taste. Experiment with your favorites!
This casserole is designed to have a hearty, almost stew-like consistency, full of saucy goodness. However, if it was excessively liquidy, the most common culprit is not draining the diced tomatoes thoroughly. Tomatoes contain a lot of water, and that liquid will release into the casserole. I highly recommend draining them well before adding them to the skillet. If you prefer an even thicker, less liquidy casserole, you can easily reduce the chicken broth amount to ¾ cup without compromising flavor.
Storing and reheating is simple! Allow any cooled leftovers to reach room temperature, then transfer them to an airtight container and refrigerate for up to 4 days. To reheat a larger portion, place it in a 350°F (175°C) oven for about 15-20 minutes, or until thoroughly heated through and bubbly. For individual servings, the microwave works perfectly – heat in 1-minute intervals, stirring in between, until hot.
Yes, this casserole is excellent for meal prep! You can assemble the entire casserole (up to the point of adding cheese and baking) a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the initial covered baking time to ensure it heats through evenly before adding the cheese.
The key to a good crust on your potatoes is proper heat and not overcrowding the pan. Ensure your skillet is hot and use enough olive oil. Cook the potatoes in a single layer if possible, or in batches if your skillet isn’t large enough. Resist the urge to stir them constantly; let them sit and brown for a few minutes before flipping. This creates that delicious, slightly crispy exterior.
Delightful Serving Suggestions
This hearty sausage and potato casserole is a complete meal in itself, but it truly shines when paired with a few simple accompaniments. For soaking up all those delicious juices, serve it alongside warm, fluffy dinner rolls, homemade biscuits, or a crusty loaf of artisanal bread. The bread provides a perfect textural contrast and ensures no drop of flavor goes to waste!
To add a touch of freshness and balance the richness of the casserole, a crisp leafy green salad is always a welcome addition. Think a simple garden salad with a light vinaigrette, or a more robust Caesar salad. A side of steamed green beans, roasted asparagus, or even some quick-sautéed kale would also complement the dish beautifully. Garnish with a sprinkle of fresh parsley or chives for an extra burst of color and herbaceous flavor. Enjoy this comforting meal with your loved ones, perfect for any occasion!
Explore More Comforting Casserole Recipes
If you’ve fallen in love with the ease and satisfaction of casseroles, you’re in luck! Here are a few more delicious casserole recipes from our collection to inspire your next family dinner:
- Classic Tater Tot Casserole
- Flavorful Southwest Ground Beef Casserole
- Hearty Stuffed Pepper Casserole
- Zesty Mexican Chicken Casserole
I absolutely love sharing my passion for baking and cooking with all of you! To make sure you never miss a new, delicious recipe, I offer a convenient newsletter delivered right to your inbox every time a new post goes live. Simply subscribe here and start receiving your free daily recipes!
Sausage and Potato Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound Italian sausage bulk, or 5 links, casings removed
- 1 cup mushrooms minced
- ¼ cup fresh Italian parsley (flat leaf), minced
- 1 ½ cups chicken broth
- 3 cups cubed red potatoes
- 3 Tablespoons olive oil divided
- 1 medium yellow bell pepper cubed (about 1 cup)
- 1 medium red bell pepper cubed (about 1 cup)
- 1 leek white part cleaned and sliced
- 4 cloves garlic smashed and coarsely chopped
- 14 ounces diced fire roasted tomatoes drained
- Kosher salt and freshly ground pepper to taste
- ¾ cup shredded garlic cheese or mozzarella
Things You’ll Need
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Large skillet
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2 quart baking dish
Before You Begin
- This is a very adaptable casserole recipe, so you certainly could use ground beef instead of Italian sausage. In fact, any ground meat will work.
- This casserole has almost a stew-type consistency. I highly recommend draining your tomatoes before beginning which will help with the excess liquid. If you prefer it to be even less liquidy, you can cut the broth down to 3/4 cup.
- We love the flavor of garlic cheese, but if you can’t find it, Mozzarella is a great substitution.
Instructions
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Preheat oven to 350 F.
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Mix the sausage with the mushrooms until well combined. Brown sausage mixture in a skillet over medium heat until nicely browned. Drain and set aside. Wipe out skillet.1 pound Italian sausage, 1 cup mushrooms
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Add parsley to the chicken broth and set aside.1/4 cup fresh Italian parsley, 1 1/2 cups chicken broth
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Add 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the potatoes and cook, about 6-8 minutes, creating a nice light brown crust. Add the yellow and red bell peppers and continue to saute for 2-3 minutes, until peppers are tender crisp. Remove potato and pepper mixture from skillet and set aside.3 cups cubed red potatoes, 1 medium red bell pepper, 1 medium yellow bell pepper
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Add the remaining 1 tablespoon of olive oil to the skillet and saute the leeks until tender, about 2-3 minutes, stirring often. Add garlic and saute another minute or so.1 leek, 4 cloves garlic
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Add the drained tomatoes to the skillet and stir everything together.14 ounces diced fire roasted tomatoes
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Add broth and parsley mixture and bring to a gentle boil. Season with freshly ground pepper and a couple pinches of Kosher salt.
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Combine all ingredients except for the cheese and place in a 2 quart casserole dish. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with shredded cheese and bake another 10 minutes.3/4 cup shredded garlic cheese
Expert Tips & FAQs (Condensed)
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven for around 15 minutes or until heated through. You can reheat individual portions in the microwave.
- Feel free to use ground beef or turkey as a substitute for Italian sausage.
- Ensure to drain canned tomatoes well to prevent the casserole from becoming too watery.
- If garlic cheese is unavailable, mozzarella is an excellent substitute.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 5, 2012 and has since been updated with new photos and expert tips to enhance your cooking experience.