Sausage Supper Casserole
Indulge in the comforting flavors of a hearty Sausage Supper Casserole, the perfect crowd-pleaser for busy weeknights or cozy family dinners. This all-in-one meal combines savory sausage links, tender russet potatoes, sweet carrots, and onion, all baked to perfection in a rich, homemade cream sauce infused with garlic and paprika. Topped with golden, bubbly cheddar cheese and garnished with fresh parsley, this casserole hits all the right notes of creamy, cheesy, and satisfying. With just 20 minutes of prep time and a short stint in the oven, it’s an easy-to-make dish loaded with rustic, wholesome goodness. Serve this warm, cheesy casserole straight from the oven for a soul-soothing dinner that feels like a hug on a plate. Perfect for meal planning, leftovers, or sharing!
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Recipe Information
Ingredients
- 8 sausage links (mild or spicy)
- 4 large russet potatoes
- 1 large onion
- 3 medium carrots
- 3 garlic cloves
- 2 cups chicken broth
- 1.5 cups heavy cream
- 2 cups cheddar cheese (shredded)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Wash, peel, and cut the potatoes, carrots, and onion into bite-sized pieces. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 8 minutes. Set the sausages aside to cool slightly, then slice them into 1-inch pieces.
In the same skillet, add the butter and let it melt. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to form a roux.
Gradually add the chicken broth, whisking constantly to avoid lumps. Once smooth, stir in the heavy cream, salt, black pepper, and paprika. Let the mixture simmer for 3-4 minutes until slightly thickened.
In a large baking dish, layer the potatoes, carrots, and onions evenly. Pour the cream sauce over the vegetables, making sure everything is well coated.
Top the dish with the sliced sausage pieces, then sprinkle the shredded cheddar cheese over the entire casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 8117 mg | 353% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 32.9 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2005 mg | 154% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 8851 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
