Mashed Potato And Sausage Casserole Recipes

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MASHED POTATO SAUSAGE BAKE



Mashed Potato Sausage Bake image

"Sausage and savory seasonings like onion and garlic taste great in this casserole," writes Jennifer Seevers of North Bend, Oregon. "It's especially satisfying during the colder months."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 10

5 medium potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/4 cup reduced-sodium chicken broth
1 package (14 ounces) smoked turkey kielbasa, sliced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
1 garlic clove, minced
1/4 cup shredded reduced-fat cheddar cheese
1 teaspoon dried parsley flakes
1 teaspoon dried oregano

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain. , Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms and onion until vegetables are tender. Add garlic; cook 1 minute longer., Spread half of the potato mixture into a 9x5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano. , Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 255 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 706mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

MASHED POTATO AND SAUSAGE CASSEROLE



Mashed Potato and Sausage Casserole image

Make a one-dish meat-and-potatoes dinner complete with veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 6

1 lb bulk pork sausage
1 bag (12 oz) frozen mixed vegetables
1 cup onion-seasoned beef broth (from 14 oz can)
3 tablespoons Gold Medal™ all-purpose flour
1 pouch Betty Crocker™ roasted garlic mashed potato mix
Water, milk and butter called for on potato mix pouch

Steps:

  • Heat oven to 425°F. Spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
  • Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
  • Make potatoes as directed on pouch using water, milk and butter. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 10 minutes longer or until potatoes begin to brown.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 0 g

MASHED POTATO & SAUSAGE CASSEROLE



Mashed Potato & Sausage Casserole image

Make a one-dish meat-and-potatoes dinner complete with veggies.

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 6

1 lb (500 g) bulk Italian pork sausage
3 1/2 cups (875 mL) Green Giant* Frozen Mixed Vegetables
1 cup (250 mL) beef broth
3 tbsp (45 mL) all-purpose flour
1/2 pkg Betty Crocker* Butter and Herb Mashed Potatoes (1 pouch)
Water, milk and margarine or butter as called for on potato mix box

Steps:

  • Heat oven to 425ºF. Butter or spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
  • Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
  • Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, water, milk and margarine. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes longer or until potatoes begin to brown.

Nutrition Facts : ServingSize 5 Servings

SAUSAGE-POTATO CASSEROLE



Sausage-Potato Casserole image

A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.

Provided by Sue Lauderbaugh

Categories     Meat and Poultry Recipes     Pork     Sausage

Yield 6

Number Of Ingredients 7

3 large baking potatoes, peeled and thinly sliced
ground black pepper to taste
1 cup shredded Cheddar cheese
1 pound Polish kielbasa
½ teaspoon dried dill weed
¼ teaspoon caraway seed
⅔ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
  • Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
  • Bake at 375 degrees F (190 degrees) for 1 hour.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 35.1 g, Cholesterol 74.9 mg, Fat 28.7 g, Fiber 4.1 g, Protein 20 g, SaturatedFat 12.2 g, Sodium 802.2 mg, Sugar 2.8 g

SAUSAGE POTATO CASSEROLE



Sausage Potato Casserole image

This hearty casserole has become one of my family's favorites. It's easy to make and a delicious way to use sausage. I make it for brunch and often take it to potlucks.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 8

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

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 350 calories, Fat 23g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

SAUSAGE AND MASHED POTATO BAKE



Sausage and Mashed Potato Bake image

A wonderful hearty main dish.. meat and potatoes all in one dish.. a great way to use up any leftover mashed potatoes..this casserole with worth making, it's very good!

Provided by Kittencalrecipezazz

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb Italian sausage
3 cups mashed potatoes
1 cup chopped onion
3/4 cup green bell pepper, chopped
3 cloves minced fresh garlic, to taste
2 tablespoons oil
2 cups sliced fresh mushrooms (can use canned also if desired, but fresh is better!)
2 cups chopped fresh tomatoes
3/4 cup sliced ripe olives, drained,to taste
1 teaspoon dried basil
salt and pepper
1/3 cup grated parmesan cheese, to taste
1 -2 tablespoon chopped fresh parsley or 1 -2 teaspoon dried parsley flakes

Steps:

  • Set oven to 350 degrees.
  • Grease a 9-inch square baking dish.
  • In a skillet, cook the sausage until no longer pink; drain fat, can cut in large pieces or leave whole.
  • Place in the bottom of the prepared baking dish.
  • Top/spread evenly with the 3 cups of mashed potatoes.
  • In the same skillet, saute the onion, garlic and green pepper in oil for 5 minutes, or until the veggies are crisp-tender.
  • Stir in mushrooms, tomatoes, olives, basil, salt and pepper; mix to combine (do not cook).
  • Spoon over potatoes to within 1-inch of edge.
  • Sprinkle with Parmesan cheese and the chopped parsley on top.
  • Bake, uncovered for 30-35 minutes, or until the top is lightly browned.

Nutrition Facts : Calories 696.3, Fat 44.2, SaturatedFat 14.1, Cholesterol 75.2, Sodium 2201.9, Carbohydrate 45.2, Fiber 5.9, Sugar 8.8, Protein 30.8

SAUSAGE, POTATO, AND EGG CASSEROLE



Sausage, Potato, and Egg Casserole image

This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.

Provided by judy2304

Time 2h15m

Yield 12

Number Of Ingredients 10

cooking spray
5 medium potatoes, peeled and cubed
1 ½ pounds breakfast sausage
6 ounces chorizo sausage
1 ½ large green bell peppers, chopped
1 large onion, chopped
2 (4 ounce) cans sliced mushrooms, drained
20 large eggs
½ cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
  • Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
  • Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 20.4 g, Cholesterol 363.1 mg, Fat 28.3 g, Fiber 3 g, Protein 26 g, SaturatedFat 10.6 g, Sodium 911.9 mg, Sugar 3.2 g

MOM'S KIELBASA AND MASHED POTATO CASSEROLE



Mom's Kielbasa and Mashed Potato Casserole image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 4

2 pkg polish sausage (kielbasa)
1 bag potatoes, for mashing
Milk
Butter

Steps:

  • Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
  • Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
  • Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MASHED POTATO & CABBAGE CASSEROLE



Mashed Potato & Cabbage Casserole image

I found this recipe on the internet awhile back and finally got around to trying it, and I'm glad I did. Its very good.

Provided by RecipeMonster

Categories     One Dish Meal

Time 50m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 7

1 1/2 lbs russet potatoes, peeled and cut into 2-inch chunks (about 5)
6 cups green cabbage, shredded (1 small)
4 ounces reduced-fat cream cheese, softened and cut into pieces
1 teaspoon salt, plus more to taste
1/2 cup scallion, thinly sliced
fresh ground black pepper, to taste
1 cup cheddar cheese, extra sharp grated

Steps:

  • Preheat oven to 425°F Lightly oil a 3-quart baking dish.
  • Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
  • Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
  • Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
  • Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
  • Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.

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