Sausage and Potato Casserole

This hearty sausage and potato casserole recipe is packed with feel-good rustic flavors thanks to the potatoes, peppers, garlic, and cheese. A quick and easy weeknight casserole that’ll warm your bones!

Why this recipe works

This sausage and potato casserole recipe has been in my arsenal since 2012. And boy, is it everything it promises to be. Hearty, comforting, and filling, all while keeping the base nice and simple. There are leeks, mushrooms, tomatoes, and garlic as well as sausage, bell peppers, and potatoes for body and tons of flavor.

Think of classic sausage and peppers, with some potatoes and a few extra goodies added in. It’s one of those family-friendly casseroles you’ll come back to again and again that’s really easy to customize based on what’s in your fridge at the moment.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SAUSAGE – We are using sweet Italian sausage, but you could easily substitute any variety of uncooked Italian sausage. Spicy sausage would add a nice kick! Or, opt for a mixture of mild and hot for a subtle hint of heat.

PEPPERS – Depending on your preference, you can use whatever color bell pepper you like. I tend to grab the sweeter varieties which are red, yellow, and orange. Green peppers work great, though!

POTATOES – While we are using red potatoes in this casserole, any waxy variety will work. Russets can be used if you have nothing else, they are simply starchier than waxy potatoes.

ADDITIONS – Not a fan of leeks or mushrooms? Feel free to omit or swap them with other vegetables you have on hand. Carrots or celery would make a nice addition.

TOMATOES – Diced fire roasted tomatoes help add lots of flavor to this casserole. You can use regular diced tomatoes if preferred. I would suggest draining your can of tomatoes before adding it to the casserole to avoid excess liquid.

How to Make Sausage and Potato Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. 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.
3. Add parsley to the chicken broth and set aside.
4. 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.
   
5. Add the remaining 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.
6. Add the tomatoes to the skillet and stir everything together.
7. Add broth and parsley mixture and bring to a gentle boil. Season with freshly ground pepper and a couple pinches of Kosher salt.
8. 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.

Frequently Asked Questions & Expert Tips

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.

Yes you can use fresh tomatoes instead of canned. A 14-ounce can of tomatoes is roughly 1 3/4 cups – so that amount of fresh tomatoes should work.

We love the flavor of garlic cheese, but if you can’t find it, Mozzarella is a great substitution.

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.

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.

Serving Suggestions

Serve your sausage and potato casserole with warm rolls, biscuits, or crusty bread. A leafy dinner salad on the side is always a welcome addition too. Enjoy!

More Casserole Recipes

• Tater Tot Casserole
• Ground Beef Casserole
• Stuffed Pepper Casserole
• Mexican Chicken Casserole

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This post originally appeared here on May 5, 2012 and has since been updated with new photos and expert tips.