Cheesy Sausage and Potato Casserole
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 5 medium russet potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Place the sliced sausage and chopped onion in a skillet over medium heat. Cook until the sausage browns lightly and the onion softens, then drain any excess fat.
- In a mixing bowl, stir together the cream of mushroom soup, milk, paprika, salt, and black pepper until smooth.
- Add half the cubed potatoes to the slow cooker. Layer half the sausage mixture on top, followed by half the shredded cheddar cheese. Repeat with the remaining potatoes, sausage mixture, and cheese.
- Pour the soup mixture evenly over the layered ingredients. Cover and cook on low for 6 hours until the potatoes are tender.
Notes
Stir the layers once halfway through cooking to keep the cheese distributed. Leftovers store well in the refrigerator for up to three days and reheat best in a covered dish at 350 degrees. Use sharp cheddar if you want a bolder flavor without adding extra ingredients.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl