Saturday, September 17, 2011

Sausage & Potato Casserole

You may want to cut back the ingredients if you don't like leftovers or have small family, i'm all for anything that gives a meal or two the next day also. This is a super simple prep and like all casseroles, too easy to cook. Oh, and it tastes great too.

1 1/2 lb Sausage -sliced in rings or 1/2 moons for bigger & firmer links, mix up your favorite varieties
2 lbs Potatoes, bite size, sliced thin - baby potatoes work great here, no peeling
1 medium onion, diced fine - about 3/4 cup
1/2 Bell Pepper, diced fine - about 3/4 cup - I love the red or orange for best flavor
4 tbsp dried Parsley or  a good handful of fresh if on hand.
Salt & Pepper to taste

Pre-heat oven to 375 degrees while prepping, this is fast. Most varieties of sausage slice best if half frozen, especially ground turkey. I have made this with sweet and hot Italian, Bratwurst, Kielbasa including the baloney brand turkey kielbasa, Linguica, Portuguese Chourico, Andouille, Chicken Apple, and Mango Jalapeno Chicken sausages. Each type can bring a dramatically different flavor, don't be scared. The one in the picture is the most frequent, 1 lb Hot Turkey Italian style, 1/2 lb Turkey kielbasa. Those two are my son's favorites, and as fussy as he is, if he likes it, that's what i'm cooking.

Toss the ingredients in a large bowl, and spread evenly into a large lightly oiled casserole baking dish. Cook in the oven for at least an hour, tossing to brown evenly after 1/2 hour & then twenty minutes. My son loves his with a good dose of ketchup of course.


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