Sausage and Potato Casserole with Spring Veggies
Warm, cheesy, and filled with seasonal vegetables, this hearty casserole is a go-to for comfort with a side of practicality. It’s a one-pan wonder that combines savory sausage, tender potatoes, and bright asparagus — all baked under a golden layer of melted cheddar. Simple, flexible, and perfect for feeding a crowd or stocking the fridge with leftovers.
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.
Notes
Add mushrooms, spinach, or use gouda for a twist. For more heat, use hot sausage or sprinkle in red pepper flakes.
Nutrition
Calories: 430kcal
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