- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a skillet over medium heat, cook the sausage until browned. Drain any excess fat.
- In a large bowl, combine the cooked sausage, diced potatoes, onion, shredded cheddar cheese, milk, salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish and cover with foil.
- Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Garnish with chopped green onions, if desired, before serving.
Serving and Storage:
Serve hot as a main dish for breakfast, brunch, or dinner. Pair with a fresh green salad or fruit for a balanced meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.
Tips:
- Use Yukon gold or red potatoes for extra creaminess and flavor.
- For added depth, sauté the onions with the sausage before mixing with potatoes and cheese.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next morning for a convenient meal.
- Add spices like paprika, garlic powder, or thyme for extra flavor.
Conclusion:
This Sausage and Potato Cheddar Bake is an easy, delicious, and comforting casserole that works for any meal of the day.
With minimal prep and simple ingredients, it’s a versatile dish that’s perfect for feeding a crowd or enjoying as a hearty family meal.
FAQ:
Can I use cooked breakfast sausage links instead of ground sausage?
Yes! Simply remove the casing and crumble the sausage before mixing it with the potatoes and cheese.
Can I make this casserole ahead of time?
Yes, assemble the casserole in advance, cover tightly, and refrigerate. Bake when ready. You may need to add a few extra minutes to the baking time if chilled.
Can I add vegetables?
Absolutely! Diced bell peppers, mushrooms, or spinach can be mixed in for extra nutrition and flavor.
Can I make this lower-fat?
Use lean sausage or turkey sausage and reduce the amount of cheese. You can also use low-fat milk instead of whole milk.
Can this be frozen?
Yes, you can freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking.