WHY THIS CHEESY SAUSAGE AND POTATOES CASSEROLE IS A MUST-TRY?
The perfect combination of savory breakfast sausage, shredded potatoes, and creamy Velveeta cheese sauce
Quick and easy to prepare, making it perfect for busy weeknights or lazy weekend mornings
Can be easily customized with your favorite ingredients or spices
Leftovers taste just as delicious, making it a great meal prep option
Perfect for feeding a crowd or doubling the recipe for leftovers
1 lb. (453g) bulk mild breakfast sausage
16 oz. (454g) shredded frozen hash brown potatoes (thawed)
2 tbsp. finely chopped onion SAUCE
3 tbsp. (42g) butter
3 tbsp. flour
1/2 cup (120ml) chicken stock/broth
2 cups (480ml) milk
4 oz. (113g) Velveeta cheese, cubed (see note)
Salt and pepper to taste
2 tbsp. Panko bread crumbs (optional)
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 1-1.5 quart baking dish, such as a 9-inch square.
Brown the breakfast sausage and onion in a large skillet over medium heat. Drain the sausage well, and set it aside in a large bowl. Add the shredded potatoes to the bowl as well.
In a large saucepan, melt the butter over medium heat. Whisk in the flour until you have a smooth paste. Cook until it bubbles, about 1 minute.
Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until the sauce begins to thicken and starts to bubble around the edge of the pan.
Add the cubed Velveeta cheese and reduce the heat to low. Stir constantly until the cheese is melted.
Pour the sauce over the sausage and potato combination in the bowl. The amount of sauce you use is up to you. Mix well and turn it into the prepared pan.
Sprinkle the top with Panko bread crumbs if using.
Bake the casserole at 350 degrees F for 45-60 minutes, or until it’s golden brown and bubbly.
You can use any type of breakfast sausage you prefer, but mild sausage is recommended in this recipe.
For the shredded hash browns, make sure to thaw them before using. You can also substitute with fresh hash browns if you prefer.
Velveeta cheese is used in this recipe for its creamy texture, but you can also substitute with cheddar cheese or any other melting cheese of your choice.
For a crispier topping, use more Panko bread crumbs and/or broil the casserole for a few minutes after baking.
Leftovers can be stored in the fridge for up to 3 days.
In conclusion, this Cheesy Sausage and Potatoes Casserole is a delicious and easy-to-make recipe that is perfect for breakfast, brunch, or even dinner. The combination of savory sausage, tender potatoes, and creamy cheese sauce is sure to satisfy your taste buds and leave you feeling satisfied. Whether you are cooking for your family or hosting a brunch with friends, this casserole is a crowd-pleaser that is sure to impress. So why not give it a try and see for yourself how delicious and easy it is to make!