Save This Recipe
Just drop your email here and We'll send it right away!
Let me just say it: casseroles might not always be the prettiest dishes on the table, but goodness, they sure know how to hit the spot. This sausage and potato casserole has become a bit of a favorite around here — it’s cozy, full of flavor, and honestly, the kind of thing that tastes even better the next day.
It started as a clean-out-the-fridge situation one spring when I had half a bunch of asparagus, a couple lonely potatoes, and one of those sausage links I always forget about until I find it peeking out from behind the eggs. Tossed it all together, added cheese (obviously), and voilà — dinner was handled. And now? It’s on repeat.
Why You’ll Like This One
Feeds a crowd or makes killer leftovers
One pan. That’s it. (Bless.)
Great way to use up random veggies
Warm, cheesy, and not a fussy recipe
You can prep it ahead and bake it later, which is just… nice
Ingredients (with a few thoughts)
Sausage: Use what you like. Smoked, spicy, chicken sausage… it all works. I’ve even used leftover breakfast links in a pinch.
Potatoes: Yukon Golds are my go-to, but whatever you’ve got is fine. Just chop them kinda even.
Asparagus: Adds a pop of green. Broccoli or green beans are great too — use what’s seasonal or sitting in your crisper.
Onion & garlic: The usual flavor builders.
Shredded cheddar: I like sharp, but use whatever you have on hand.
Chicken broth: Keeps it from drying out and adds nice depth.
Thyme (dried): It’s what I usually reach for, but don’t overthink it — rosemary or even Italian seasoning works too.
How to Make It
1. Preheat your oven
375°F. Nothing wild.
2. Brown the sausage
Slice it up and get it in a hot pan. Cook until it’s got some color — I usually go about 5–7 minutes. Set it aside when it smells too good not to snack on.
3. Start the potatoes
Same pan (because no one wants extra dishes). Toss in your chopped potatoes. Give ‘em about 10 minutes to start softening. They don’t need to be cooked all the way — they’ll finish in the oven. Throw in the onions and garlic during the last few minutes. The smell = magic.
4. Assemble everything
Grab your baking dish (I use a 9×13). Add the sausage, potatoes, onions, and garlic. Toss in chopped asparagus. Pour a little broth over it — not too much, just enough to keep things moist.
Sprinkle on salt, pepper, thyme. Stir gently to get things cozy.
5. Bake
Cover with foil and bake for 20 minutes. Then uncover, add your cheese (generously), and bake another 15 minutes or so. Cheese should be melty, golden, and maybe just a little crispy at the edges.
6. Rest & serve
Let it sit for 5–10 minutes. It helps everything settle and makes it easier to serve. Top with chopped parsley if you feel fancy. Or not. It’s good either way.
What to Serve It With
Honestly, it’s a full meal. But here are a few ideas:
A crisp green salad
Steamed peas or roasted carrots
A hunk of crusty bread to soak up the juices
Or just a cold beer and a fork. Up to you.
Leftovers & Make-Ahead Tips
Fridge: Keeps great for 2–3 days. I reheat mine in the oven, but microwave works too.
Freezer: Yes, but the texture of the potatoes might get a little weird. Still tasty though.
Make ahead: You can assemble the whole thing earlier in the day. Stick it in the fridge, then bake it when you’re ready.
Variations I’ve Tried (and Liked)
Swap cheddar for gouda or pepper jack
Add spinach or mushrooms to the veggie mix
Use hot sausage and toss in some red pepper flakes if you like heat
Make it vegetarian with plant-based sausage and veggie broth
Throw in some cooked rice or pasta to stretch it further
Final Thoughts
This casserole’s kind of like a warm sweater on a cool day. You don’t need much else. It’s simple, filling, and the kind of meal you end up going back for seconds — or thirds.
No fuss, no complicated steps, just real food that tastes like home.
Let me know if you make it — and if you add your own twist, I’d love to hear what worked!
Sausage and Potato Casserole with Spring Veggies
Ingredients
- 1 lb sausage sliced (any type — smoked, spicy, or chicken)
- 1½ lb Yukon Gold potatoes chopped into 1-inch pieces
- 1 bunch asparagus trimmed and chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup shredded sharp cheddar cheese
- ½ cup chicken broth
- 1 tsp dried thyme
- salt and black pepper to taste
- 1 tbsp olive oil
- chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and brown for 5–7 minutes. Remove and set aside.
- In the same pan, add chopped potatoes. Sauté for 8–10 minutes until starting to soften. Add onion and garlic and cook 2–3 minutes more.
- In a 9x13 baking dish, combine sausage, potato mixture, and chopped asparagus. Pour in chicken broth and season with thyme, salt, and pepper. Toss gently to combine.
- Cover with foil and bake for 20 minutes. Remove foil, sprinkle cheese evenly on top, and bake uncovered for another 15–20 minutes until cheese is golden and bubbly.
- Let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.