My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 9, 2010

Potato and Sausage of Choice Casserole

I make this when I'm in a hurry or don't really want to cook. It really is very good and you can spice it up more with sliced Jalapeno peppers or use Pepper Jack cheese instead of Cheddar. A salad and good bread is all you need to have dinner on the table.

Potato and Sausage of Choice Casserole
6 servings
Printer Version

1 pound of sausage, mild , sweet or spicy, Italian, turkey, andouille, Jimmy Dean, I don't care.
1 can of cream of mushroom soup, undiluted
3/4 cup milk
1 tablespoon butter
1/2 cup chopped onion
1/4 cup of chopped celery
1/4 cup chopped green peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups sliced peeled potatoes, very thin, 1/8-inch
2 cups (8-ounces) shredded cheese, cheddar, pepper Jack, Colby, whatever you like.
Minced parsley or cilantro for garnish

Remove casings from sausage. In a large skillet, cook sausage over medium heat until no longer pink; drain well, remove from skillet and set aside.

Add butter to skillet; add onion, celery and green pepper, sauteed for about 3-4 minutes. Combine soup, milk, salt and pepper and add to the onion mixture.

In a greased 2-quart baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.

Cover and bake at 350 degrees F. for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 5-10 minutes or until the cheese is melted. Garnish with parsley or cilantro if desired.

Cook's Note: The addition of a few thinly sliced mushrooms doesn't hurt this recipe either.

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