Casseroles With Sausage Recipes

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SAUSAGE CASSEROLE



Sausage Casserole image

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Provided by WILLIAM ROSSBACH

Categories     Breakfast and Brunch     Potatoes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  • Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g

SAUSAGE CASSEROLE



Sausage casserole image

Cooking up a meal that satisfies everyone can be tricky, but this one-pot wonder full of humble ingredients is a simple, stunning dish that will make a big impression. One for the whole family.

Provided by Jamie Oliver

Categories     7 Ways     Sausage     Potato     Leek     Tomato

Time 1h

Yield 4

Number Of Ingredients 9

6 higher-welfare Cumberland or veggie sausages
olive oil
800 g potatoes
2 heaped teaspoons wholegrain mustard
2 large carrots
2 leeks
3 tablespoons HP sauce
2 x 400 g tins of mixed beans
1 x 400 g tin of quality plum tomatoes

Steps:

  • Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin's worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection.
  • Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

Nutrition Facts : Calories 673 calories, Fat 29.7 g fat, SaturatedFat 7.7 g saturated fat, Protein 30.8 g protein, Carbohydrate 68.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.8 g salt, Fiber 15.3 g fibre

JOLEAN'S ITALIAN SAUSAGE CASSEROLE



Jolean's Italian Sausage Casserole image

My Mom used to make this for us, after she was just a little too old to stand in the kitchen for too long...It was one of her favorites that was easy to make, yet tasted like good old-fashioned comfort food...Sure do miss my Mom!!!

Provided by Stacky5

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups macaroni, cooked and drained, and tossed with
2 tablespoons butter
1 lb sage sausage, browned, broken into chunks and drained of grease (Weber brand was my Mom's favorite, but I prefer Jimmy Dean's)
1 (16 ounce) jar spaghetti sauce (Classico was the only brand Mom would use for this.)
1 (6 ounce) jar sliced button mushrooms, drained
1 (16 ounce) package shredded mozzarella cheese
1/2 cup romano cheese, grated (Kraft)

Steps:

  • In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.
  • Sprinkle Romano cheese on top.
  • Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.

POTATO SAUSAGE CASSEROLE



Potato Sausage Casserole image

The subtle spices in this sausage potato casserole give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. -Mrs. Fred Osborn, Thayer, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced peeled potatoes
2 cups shredded cheddar cheese
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Nutrition Facts : Calories 430 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1130mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

EASY SAUSAGE CASSEROLE



Easy sausage casserole image

This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it's made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It's a midweek, or any day of the week, marvel. If you're looking for something even faster, then try our quick sausage casserole with tomatoes and chickpeas - ready in around 40 minutes, or our sausage and cider casserole.

Provided by The delicious. food team.

Categories     Midweek meal recipes

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

4 large potatoes
4 carrots
8 good-quality sausages from outdoor-reared pigs
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp paprika
400g can chopped tomatoes
400ml vegetable stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
1-2 bay leaves

Steps:

  • Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
  • Prick the sausages all over with a fork - this helps the fat to run out of the sausages, so that they don't split open as they cook. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over - this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.
  • Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.
  • Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.
  • Add the tomatoes and stock (to measure the stock, you can use the empty tomato can - filled up, it will hold 400ml of stock) and the bay leaves. Bring to a simmer (so it's just bubbling gently). Return the sausages to the casserole.
  • Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve. Want more? Find our https://www.deliciousmagazine.co.uk/collections/discover-one-pots/collection of one-pots here.

Nutrition Facts : Calories 581kcals, Fat 28g (8.7g saturated), Protein 23g, Carbohydrate 60.6g (14.7g sugars), Fiber 9g

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (divided)
12 ounces cooked Italian chicken sausage links (not breakfast sausage, cut into 1/4-inch slices*)
1 red bell pepper (cored and 1/2-inch diced (about 1 cup))
1 orange or yellow bell pepper (cored and 1/2-inch diced (about 1 cup))
1 small or 1/2 large yellow onion (1/4-inch diced (about 1 cup))
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup instant brown rice*
2 cloves garlic (minced)
Pinch red pepper flakes (optional)
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
Chopped fresh parsley (optional for serving)

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  • Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g

COUNTRY SAUSAGE CASSEROLE



Country Sausage Casserole image

Prepare this pork sausage casserole in 20 minutes! This Country Pork Sausage Casserole is made with stuffing, stir-fry veggies and shredded cheddar.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

1/2 lb. breakfast pork sausage links, sliced
1 onion, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas), thawed
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup water
1 egg, beaten
3/4 cup KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 425ºF.
  • Cook and stir sausage and onions in large skillet on medium-high heat until sausage is evenly browned. Meanwhile, combine next 5 ingredients in large bowl.
  • Drain sausage mixture. Add to stuffing mixture along with 1/2 cup cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 14 g

SAUSAGE PASTA CASSEROLE



Sausage Pasta Casserole image

Provided by Nancy Fuller

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, plus more for the baking dish
Kosher salt
1 pound rigatoni
1 pound sweet Italian sausage, removed from the casings
1 medium onion, sliced
1 medium bulb fennel, trimmed, cored and sliced
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 28-ounce can whole tomatoes, crushed by hand
1/2 cup heavy cream
1/2 cup fresh basil leaves, coarsely chopped
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated parmesan cheese (1 ounce)

Steps:

  • Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
  • Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

SAUSAGE AND POTATO CASSEROLE RECIPE



Sausage and potato casserole recipe image

This cheap, easy sausage and potato casserole recipe is comfort food at its best. It's filling, it's simple, and uses just six ingredients.

Provided by Jessica Dady

Categories     Dinner, Lunch

Time 35m

Yield Serves: 4

Number Of Ingredients 6

1 tbsp oil
500g new potatoes, halved
454g pack sausages
1 onion, sliced (200g)
1 green pepper, diced (170g)
340g jar tomato pasta sauce

Steps:

  • Heat the oil in a large frying pan and fry the potatoes and sausages for 5 mins.
  • Add the onion and pepper and cook for a further 5 mins, turning the sausages occasionally until browned.
  • Add the pasta sauce, rinse the jar out with a splash of water and add to the pan. Cook, covered for 15 mins. Serve.

Nutrition Facts : @context https, Calories 561 Kcal, Sugar 10.3 g, Fat 37.0 g, SaturatedFat 12.0 g, Sodium 1.83 g, Protein 23.6 g, Carbohydrate 33.1 g

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