If you’re craving a hearty, home-cooked meal that’s simple to prepare and delivers serious comfort, this sausage and potato casserole is a perfect choice. With tender potatoes, seasoned sausage, savory onions, and a rich, cheesy sauce, this all-in-one meal is both budget-friendly and family-approved.
Warm, filling, and packed with flavor, this sausage and potato casserole is the perfect comfort dish for busy weeknights or casual gatherings. Featuring seasoned potatoes, colorful veggies, and juicy sweet Italian sausage, it’s a satisfying one-pan meal you can prep ahead and pop into the oven when needed.
Tips for the Best Casserole
- For softer potatoes, parboil them for 5 minutes before mixing with other ingredients.
- Swap the cheddar for gouda, mozzarella, or your favorite cheese blend.
- Add chopped spinach, mushrooms, or bell peppers to boost nutrition and flavor.
- For a spicier version, use hot sausage or stir in a pinch of red pepper flakes.
Savory Italian Sausage and Potato Bake
Description
Warm, filling, and packed with flavor, this sausage and potato casserole is the perfect comfort dish for busy weeknights or casual gatherings. Featuring seasoned potatoes, colorful veggies, and juicy sweet Italian sausage, it’s a satisfying one-pan meal you can prep ahead and pop into the oven when needed.
Ingredients
- 1 (24 oz) bag of fingerling or baby potatoes, cut into 1-inch chunks (skins on)
- 1 medium yellow onion, roughly chopped
- 1 red bell pepper, sliced or chopped into bite-sized pieces
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 5 sweet or spicy Italian sausage links (casings removed, cut into 6–8 pieces each, rolled into mini meatballs)
Instructions
Set your oven to 375°F (190°C). While it’s heating, chop your potatoes, onions, and red pepper. Add everything to a large mixing bowl.
Sprinkle the garlic powder, paprika, a generous pinch of salt, and some black pepper over the vegetables. Drizzle with olive oil, then toss well to evenly coat.
Transfer the seasoned mixture to a large baking dish and spread it out. Roast for 15 minutes to give the potatoes a head start.
While the veggies roast, prepare the sausage. Remove the casings and cut each link into several chunks. Gently roll them into small, loose meatballs.
In a non-stick skillet over medium heat, brown the sausage pieces on all sides—this should take about 8 minutes. Don’t cook them fully; they’ll finish in the oven.
Carefully remove the partially roasted vegetables from the oven. Nestle the browned sausage pieces into the dish and gently toss everything to combine.
Return to the oven and bake for 30 more minutes, stirring every 10 minutes, until the potatoes are tender and everything is beautifully golden.
Notes
This casserole is highly versatile and easy to customize. You can substitute ground sausage with turkey sausage, chicken sausage, or even plant-based alternatives. For added flavor, try mixing in a bit of Dijon mustard or topping with crushed crackers or breadcrumbs during the final bake. It’s a great option for meal prep, potlucks, or cozy family dinners, and it pairs well with a crisp green salad or steamed vegetables on the side.
Storage and Make-Ahead Instructions
You can prepare this casserole in advance and keep it in the refrigerator for up to 24 hours before baking. After cooking, any leftovers can be stored in the fridge for up to four days. Reheat in the oven or microwave until fully heated. To freeze, let the casserole cool completely, wrap it securely, and freeze for up to two months. When ready to use, thaw in the refrigerator overnight and reheat at 350°F until hot throughout.
This sausage and potato casserole brings together everyday ingredients in a way that’s comforting, easy to make, and always satisfying. Perfect for weeknights, family meals, or whenever you need a dependable, delicious dish.
Cuisine: Italian-American
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings: 6
Ingredients
- 1 (24 oz) bag of fingerling or baby potatoes, cut into 1-inch chunks (skins on)
- 1 medium yellow onion, roughly chopped
- 1 red bell pepper, sliced or chopped into bite-sized pieces
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 5 sweet or spicy Italian sausage links (casings removed, cut into 6–8 pieces each, rolled into mini meatballs)
How to Make It
Step 1: Preheat and Prep
Set your oven to 375°F (190°C). While it’s heating, chop your potatoes, onions, and red pepper. Add everything to a large mixing bowl.
Step 2: Season the Veggies
Sprinkle the garlic powder, paprika, a generous pinch of salt, and some black pepper over the vegetables. Drizzle with olive oil, then toss well to evenly coat.
Step 3: Bake the Vegetables First
Transfer the seasoned mixture to a large baking dish and spread it out. Roast for 15 minutes to give the potatoes a head start.
Step 4: Shape and Brown the Sausage
While the veggies roast, prepare the sausage. Remove the casings and cut each link into several chunks. Gently roll them into small, loose meatballs.
In a non-stick skillet over medium heat, brown the sausage pieces on all sides—this should take about 8 minutes. Don’t cook them fully; they’ll finish in the oven.
Step 5: Combine and Finish Baking
Carefully remove the partially roasted vegetables from the oven. Nestle the browned sausage pieces into the dish and gently toss everything to combine.
Return to the oven and bake for 30 more minutes, stirring every 10 minutes, until the potatoes are tender and everything is beautifully golden.
Tips for Success
- Make-Ahead Option: Chop the veggies and prep the sausage a day early. Store covered in the fridge until ready to bake.
- Spice it Up: Want a kick? Use hot Italian sausage and add a dash of crushed red pepper flakes to the seasoning mix.
- Vegetable Variations: Add zucchini, mushrooms, or cherry tomatoes for extra flavor and color.
Storage
Allow the leftovers to cool fully before storing. Place them in an airtight container and refrigerate for up to four days. When ready to enjoy again, reheat in the oven or microwave until warmed through.