Sausage Potato Casserole Veggies

This sausage and potato casserole makes busy weeknights simple and tasty with its cozy layers of protein packed sausage golden potatoes fresh spring veggies and gooey cheddar cheese all baked into one dish. Designed for both flavor and convenience it fits right into family routines and gets everyone excited for dinner.

I first threw this together on a chilly spring evening after a long day and now it is the recipe my friends ask me for the most because it always wins over a crowd.

Ingredients

• Your favorite sausage sliced: The sausage brings savory richness Try to use one with snappy casing and plenty of flavor Pork chicken or plant based all work
• Medium sized potatoes peeled and chopped: Potatoes add comforting starch Choose firm potatoes like Yukon Golds or Russets for best texture
• Asparagus trimmed and cut: Fresh asparagus gives the dish a vibrant spring touch Look for spears that are firm and deep green
• Yellow onion diced: Onion brings subtle sweetness A fresh onion is best for depth
• Garlic minced: A couple of cloves add aromatic punch Use fresh garlic for boldest flavor
• Shredded cheddar cheese: Melts creamy and golden all over the casserole Go for sharp cheddar and grate it yourself for best melt and taste
• Chicken or vegetable broth: Moistens everything and helps flavors meld Pick a good quality broth with real ingredients
• Olive oil: Needed for sautéing and adds subtle flavor Use extra virgin for best taste
• Dried thyme: Contributes herby warmth Check your thyme is fragrant and not outdated
• Salt and pepper: Brings the flavors together Always taste before baking and season as needed
• Fresh parsley for garnish: Adds a pop of green and freshness Pick bright flat leaf for best look and taste

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat your oven to 375°F or 190°C This ensures the casserole bakes evenly and gets golden on top Lightly grease a 9x13 inch baking dish with a little olive oil to keep things from sticking

Brown the Sausage:

In a large skillet over medium heat cook your sliced sausage until its edges get crisp and caramelized This step draws out flavor and makes every bite hearty Set aside on a plate to catch any juices

Cook the Potatoes:

Using the same skillet add all your chopped potatoes Give them around 10 minutes stirring now and then until the outsides are turning golden and they are just starting to soften If the pan looks dry drizzle in a bit more oil

Add Onion and Garlic:

Toss in the diced onion plus the minced garlic Stir and cook for three to five more minutes The onion should turn translucent and fragrant cooking low and slow so nothing burns

Combine in the Baking Dish:

Transfer the potatoes onion garlic and browned sausage to your prepared baking dish Gently fold in the chopped asparagus to mix everything evenly This layering gives you variety in each bite

Add Broth and Seasonings:

Pour the broth gently over everything letting it seep into the corners Then scatter thyme salt and pepper on top so each bite gets a share of seasoning

Bake Covered:

Cover the casserole snugly with foil Place it in the oven for 20 minutes This step steams the potatoes and melds the flavors without drying them out

Add Cheese and Finish Baking:

Carefully remove the foil Sprinkle cheddar cheese evenly across the surface Return the dish to the oven uncovered Bake for another 15 minutes The cheese should melt and bubble into a beautiful golden topping

Serve and Garnish:

Let the casserole rest for a few minutes so flavors settle Scatter chopped parsley on top for a fresh finish then serve warm scooping down to get a bit of everything in each serving

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Cheddar is my favorite part here I love how it crisps around the edges and makes the whole kitchen smell amazing My son always grabs the cheesiest piece first and it is now a standing joke in our family that you have to be quick with the spatula

Storage Tips

Store remaining casserole tightly covered in the refrigerator for up to three days Reheat in the oven at 350°F for best results which brings back crispy edges If microwaving cover with a damp paper towel to keep things moist

Ingredient Substitutions

Switch out asparagus for broccoli florets baby spinach or even bell peppers Swap potatoes for sweet potatoes for a sweeter twist Any type of sausage will work from smoky andouille to herby chicken or a vegan style for plant based eaters

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Serving Suggestions

Turn leftovers into a breakfast hash by adding a fried or poached egg on top For a bigger meal pair with a crisp green salad or serve with crusty bread to soak up all the savory juices A spoonful of sour cream or hot sauce goes great on the side

Cultural Context

Casseroles like this have long been family favorites in American kitchens especially in spring when asparagus is tender and fresh The one pan style makes it easy and economical stretching simple ingredients into something comforting and generous

Frequently Asked Questions

→ What type of sausage works best for this dish?

Smoked sausage, chicken sausage, or spicy Italian sausage are all excellent choices. Pick your favorite for best flavor.

→ Can I substitute the asparagus?

Absolutely. Try sliced carrots, peas, green beans, or spinach as tasty alternatives to asparagus.

→ How can I make this vegetarian?

Swap in a plant-based sausage and use vegetable broth. The dish remains hearty and full of flavor.

→ What type of potatoes are best?

Yukon Gold or russet potatoes hold up well during baking, but red potatoes also work nicely.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the fridge for up to three days. Reheat before serving.

→ Can I make this ahead of time?

Yes, assemble everything and refrigerate before baking. Add cheese just before the final bake to keep it fresh.