Sausage Potato And Onion Casserole Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
• Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
• Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Spray 1 1/2 quart casserole with nonstick cooking spray, set aside.
• Cook sausage, stirring to separate, in large skillet over medium heat until no longer pink, drain fat and discard.
• Stir together soup, milk, onion, salt and pepper in medium bowl.
• Place half of potatoes in prepared casserole. Top with half of soup mixture, top with half of sausage. Repeat layers, ending with sausage. Dot with butter cubes.
• Cover pan with foil. Bake 1 1/4 hours or until potatoes are tender. Uncover, sprinkle with cheese. Return to oven, bake until cheese is melted and bubbly.

Steps:

• Cook sausage in a little bit of water until just done.
• Cook off water, or pour out of pan and pan fry sausage until well browned.
• Wash potatoes (or peel if desired) and cut into bite sized chunks.
• Remove sausage from pan.
• Mix soup mix with water and use to deglaze the pan.
• Add potatoes.
• Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done.
• Cut Sausage into disks about 1/2 inch to and inch thick.
• Add to pan and stir well.
• Simmer, with the cover off until sausages are heated through and the liquid is slightly thick.
• Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.

Steps:

• Place onions in a greased casserole dish, season with salt and pepper.
• Layer the potatoes next, followed by the cheese.
• Top with the cooked, crumbled sausage.
• Mix the soup with the water and pour over all.
• Cover and bake at 375 degrees for about an hour, or until the potatoes are done.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
• Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
• Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

Steps:

• Heat oven to 375°F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut.
• In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
• Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.

Steps:

• Preheat oven to 375 degrees.
• Grease large casserole.
• Cut precooked sausages into 2" pieces, and both peppers into 1/4" slices.
• Cut precooked potatoes into fourths, lengthwise, then into halves.
• Combine sausage, peppers, potatoes, onion, undrained tomatoes,and basil into large bowl.
• Mix very gently.
• Spoon mixture into casserole.
• Cover with foil with slit cut into center.
• Bake until done, about 50 minutes.

Steps:

• Fry sausages, the add apples, onion.
• continue cooking for 5 minutes.
• Add remaining ingredients, simmer 10 minutes.
• Serve with mashed potato.

Steps:

• Slice potatoes very thin and place in salted water. Boil until tender and drain.
• While potatoes are boiling, brown sausage and drain.
• Layer in a baking dish, one-half of potatoes, one-half of sausage, one-half cheese and one-half of french fried onions. Repeat a layer with other one-half of potatoes, sausage and cheese. (hold onions until next step is done).
• In a small bowl mix cream of chicken soup and milk. Pour over layers in baking dish.
• Top with remaining one-half of french fried onions.
• Bake in a 325 degree oven for 30 minutes, watching carefully not to burn onions on top. Remove from oven and serve.
• Enjoy!