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Sausage Potato Casserole is a hearty dinner recipe with layers of sliced potatoes loaded with crumbled Italian sausage and shredded cheese all cooked in a cream of mushroom soup and sour cream mixture.

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Sausage Potato Casserole is an easy dinner recipe the whole family will love.

This flavourful dish is the perfect comfort food for cold weather.

This potato casserole with Italian sausage recipe takes about an hour and a half from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this casserole I started by dumping a pound of Italian sausage meat without the casings into a large skillet over medium-high heat.

I also added some diced onions to the pan.

I crumbled the sausage meat well as it cooked.

I cooked the sausage and onions until they were nicely browned.

Then I removed the skillet from the heat and set it aside.

I poured a can of condensed cream of mushroom soup into a mixing bowl.

I added some milk to the bowl.

I also added some sour cream, salt, pepper and Italian seasoning to the bowl.

I whisked all of the ingredients together well and then set the bowl aside.

I thinly sliced some russet potatoes using a mandoline slicer.

I sprayed a 9 x 13 inch baking dish well with cooking spray.

 

Then I placed half of the sliced potatoes in the bottom of the dish and spread them out evenly.

I spread half of the mushroom soup mixture over the potatoes.

Then I sprinkled half of the cooked sausage and onion mixture over the soup.

I sprinkled some shredded mozzarella and cheddar cheese over the sausage.

Then I layered the remaining sliced potatoes over the cheese.

I spread the remaining soup mixture on the potatoes.

I sprinkled the remaining sausage and onions over the soup.

 

 

 

I sprinkled some more shredded cheddar and mozzarella cheese over the sausage.

Then I covered the dish with foil and placed it in the oven to bake.

I baked the casserole for 50 minutes and then I removed the foil.

I returned the casserole to the oven to continue baking for 15 minutes uncovered.

Then I removed the dish from the oven and left the casserole to sit for about 5 minutes.

I sprinkled some chopped green onions on top of the casserole.

Then the cheesy potato casserole was ready to slice and serve.

If you are looking for a tasty potato casserole recipe, then you need to try this Sausage Potato Casserole!

More Main Dish Casserole Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Sausage Potato Casserole:

• 1 lb Italian sausage meat, casings removed
• 1 cup diced onions
• 10.5 oz condensed cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian seasoning
• 2 lbs russet potatoes
• 2 cups shredded mozzarella and cheddar cheese blend
• ⅓ cup chopped green onions

How to Make Sausage Potato Casserole:

1. 1. Preheat the oven to 350F.
   2. Heat a dab of butter or cooking oil in a large skillet over medium-high heat.
   3. Add the sausage meat and diced onions to the skillet.
   4. Crumble the sausage meat well as it cooks.
   5. Cook until the sausage and onions are nicely browned.
   6. Remove the pan from the heat and set aside.
   7. Dump the cream of mushroom soup, milk, sour cream, salt, pepper and Italian seasoning into a mixing bowl.
   8. Whisk well and the set the bowl aside.
   9. Thinly slice the potatoes using a knife or mandoline.
   10. Spray the inside of a 9 x 13 inch baking dish well with cooking spray.
   11. Place half of the sliced potatoes in the bottom of the baking dish and spread them out evenly.
   12. Spread half of the soup mixture over the potatoes.
   13. Sprinkle half of the cooked sausage and onions mixture over the soup.
   14. Sprinkle 1 cup of the shredded cheese over the sausage.
   15. Repeat the layers starting with the remaining potatoes, followed by the remaining soup, remaining sausage and cheese.
   16. Cover the dish with aluminum foil.
   17. Place the dish in the oven and bake the casserole for 50 minutes covered.
   18. After 50 minutes remove the foil and continue baking uncovered for an additional 15 minutes.
   19. Remove the dish from the oven and allow the casserole to sit for 5 minutes.
   20. Sprinkle the chopped green onions on top.
   21. Serve and enjoy!

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