Sausage and potatoes casserole that’s so creamy and cheesy it will have them coming back for seconds!
This comforting casserole is packed with flavor and texture. The creamy cheese sauce complements the savory sausage and potatoes perfectly.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Bulk Mild Breakfast Sausage | 1 lb |
| Shredded Frozen Hash Brown Potatoes | 16 oz, thawed |
| Onion | 2 tbsp, finely chopped |
| Butter | 3 tbsp |
| Flour | 3 tbsp |
| Chicken Stock/Broth | 1/2 cup |
| Milk | 2 cups |
| Velveeta | 4 oz, cubed |
| Salt and Pepper | To taste |
| Panko Bread Crumbs (optional) | 2 tbsp |
Instructions:
-
Prepare the Sausage and Potatoes:
- Cook the sausage in a skillet until no longer pink, breaking it into crumbles. Drain excess fat.
- Combine cooked sausage, thawed hash browns, and onion in a bowl.
-
Make the Cheese Sauce:
- Melt butter in a saucepan.
- Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in chicken stock and milk.
- Add Velveeta and stir until melted.
- Season with salt and pepper.
-
Assemble the Casserole:
- Preheat oven to 350°F (175°C).
- Pour cheese sauce over sausage and potato mixture.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle with panko bread crumbs (optional).
-
Bake:
- Bake for 35-40 minutes, or until bubbly and golden brown.
- Let cool slightly before serving.
