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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheesy Potato & Smoked Sausage Casserole Recipe

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This recipe for Cheesy Potato & Smoked Sausage Casserole is from Dailey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups peeled and cubed russet potatoes, boiled until soft but not mushy
1 lb smoked sausage thinly sliced
4 tbsp butter
4 tbsp flour
2 cups half & half or milk
salt & pepper
1/2 lb Velveeta cheese cubed
1/2 cup shredded sharp cheddar cheese
1/4 tsp smoked paprika
Directions:
Directions:
1. In a large skillet, over medium low heat, saute the sausage in a large skillet with 1-2 tbsp of olive oil flipping and stirring until they've browned a bit.

2. Lightly spray a 9x13" baking dish with non stick cooking spray. Transfer the cooked potatoes and sausage to a casserole dish, stirring just enough to evenly distribute.

3. Turn the heat up to medium and ass the butter to the skillet. When melted, whisk in the flour. Allow it to cook about a minute, whisking constantly, to get rid of the floury taste. Slowly add in the half and half, 1/4 to 1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.

4. Stir in the Velveeta, paprika, and salt & pepper, stirring occasionally until completely melted and the sauce is smooth.

5. Pour cheese sauce evenly out over the potatoes and meat. Evenly sprinkle the shredded cheese over top.

6. Bake at 350 degrees for 35-45 minutes, or until the potatoes are fork tender and the casserole is golden brown on top.
Personal Notes:
Personal Notes:
This recipe was adapted from Modern Day Moms by Meaghan @ 4 Sons R Us.

 

 

 

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