Sausage and Red Potato Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I adapted this from Cooking Light November 2011 and changed a few things to make it my own of course ;). What's great is if you're a family that loves their meat, you can add more sausage, and vice versa for any Veggies to make it for your own too! Add more Sausage or ground Hamburger/Turkey for more meat and add Mushrooms/Veggies etc for more a healthier version! Ingredients:
3 hot italian sausage links |
1 tablespoon butter or 1 tablespoon olive oil |
2 cups chopped onions (i use white) |
4 large red potatoes, cubed into large chunks (about 2 pounds) |
1/2 teaspoon salt |
1/2 cup chicken broth |
1 cup shredded mozzarella cheese |
1 table spoon thyme |
2 cups panko breadcrumbs |
Directions:
1. Pre Heat Oven to 400 Degrees.
2. Remove casings form Sausage.
3. Add sausage to non stick skillet over Medium High heat until browned (about 5 minutes).
4. Continuously stir sausage to crumble into pieces.
5. Remove Sausage from Pan and place on paper towels to drain fat.
6. Melt butter in pan.
7. Add chopped Onion and Thyme and saute for 4 minutes.
8. Add potatoes and salt to skillet saute for about 5 minutes until browned.
9. Stir in Sausage and Broth, Mix Well.
10. Spoon into 11 x 17 baking dish sprayed with cooking spray.
11. Top with Cheese and Panko.
12. Cover and Bake for 30 minutes at 400 degrees.
13. Uncover and bake for additional 15 minutes or until golden.
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