This hearty casserole is a simple and satisfying meal that’s perfect for a weeknight dinner. It’s packed with flavor from the sausage and vegetables, and the creamy sauce brings it all together.
Ingredients:
- 1 pound breakfast sausage, casings removed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Cook the sausage: In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
- Combine ingredients: Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally. Pour the cream of mushroom soup and milk over the potatoes and stir to combine. Season with salt and pepper to taste.
- Bake: Pour the potato mixture into a greased 9×13 inch baking dish. Top with the cooked sausage and sprinkle with parsley. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the potatoes are tender and the casserole is bubbly.
- Serve: Let the casserole stand for a few minutes before serving. Enjoy!