Creamy, cheesy, and packed with savory smoked sausage, this Smoked Sausage & Cheesy Potato Casserole is the kind of comfort food that warms the whole house. It’s a hearty, crowd-pleasing dish with tender hash browns, melty sharp cheddar, and juicy rounds of smoked sausage baked until bubbly and golden on top. Fun fact: casseroles like this were originally invented to stretch ingredients and feed a family on a budget — and this one delivers big on flavor without fuss.
This recipe is simple enough for a weeknight, yet indulgent enough for Sunday dinner. If you love casseroles that come together in one bowl and bake to cheesy perfection, you’ll want to try it. For a slightly different take, check out this Kielbasa Sausage Cheesy Potato Casserole which swaps smoked sausage for kielbasa but follows the same comforting formula. Get your oven ready — this is an easy, family-friendly dish that will have everyone asking for seconds.
What is Smoked Sausage & Cheesy Potato Casserole?
What’s in a name? Smoked Sausage & Cheesy Potato Casserole tells you exactly what to expect: smoked sausage, potatoes, and plenty of cheese, all cozy in a casserole dish. Who named it? Probably someone who couldn’t bear not to describe every delicious element. Why might it be called this way — because it’s smoky, cheesy, and casserole-y, of course! Is it the sort of thing that proves the old saying that “the way to a man’s heart is through his stomach.”? Absolutely — and honestly, it’s the way to anyone’s heart. Give it a try and see why it’s so beloved.
Why You’ll Love This:
- Comforting, crowd-pleasing highlight: The combination of smoked sausage and sharp cheddar gives a savory, smoky punch while the creamy sauce wraps everything in a velvety texture. The golden, bubbling top is irresistible.
- Budget-friendly and filling: Using frozen hash browns and pantry staples like cream of mushroom soup keeps the cost low while producing big flavor — a perfect family meal that won’t break the bank.
- Customizable toppings and extras: Add green onions, crispy bacon, or a crunchy breadcrumb top for texture and extra flavor. If you liked this, you might also enjoy the similar comfort flavors in Cheesy Hamburger Potato Casserole, which swaps sausage for seasoned ground beef.
You’ll love how quick it is to put together and how well it stretches to feed a crowd. Make it tonight and enjoy the compliments!
How to Make:
Quick Overview
This casserole is straightforward: brown the smoked sausage, mix a simple creamy sauce with thawed hash browns, stir everything together with cheese, and bake until bubbly. The standout elements are the creamy sauce that binds the potatoes and sausage and the crispy, cheesy top achieved with a short broil at the end. Prep time is about 15 minutes and baking time is 45 minutes, so plan for roughly 1 hour from start to finish.
Ingredients
- 4 cups frozen diced hash brown potatoes, thawed
- 2 cups smoked sausage, sliced into 1/2-inch rounds (lightly browned)
- 1 1/2 cups shredded sharp cheddar cheese, divided (1 cup for mixing, 1/2 cup for topping)
- 1 cup sour cream (room temperature is fine)
- 1 can cream of mushroom soup (10.5 oz)
- 1/2 cup whole milk
- 1/2 cup chopped yellow onion (about 1 small onion)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color and mild heat)
- 1 teaspoon fresh parsley, chopped (for garnish)
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Directions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
- In a skillet over medium heat, add the sliced smoked sausage and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside.
- In a large mixing bowl, combine 1 cup sour cream, 1 can cream of mushroom soup (10.5 oz), 1/2 cup whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using). Stir until smooth and well blended.
- Add 4 cups thawed frozen diced hash browns to the sauce; fold gently so the potatoes are coated.
- Stir in the browned smoked sausage, 1/2 cup chopped yellow onion, and 1 cup shredded sharp cheddar cheese. Mix until evenly distributed.
- Pour the mixture into the prepared 9×13-inch baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, spreading to cover.
- Bake uncovered for 45 minutes, until the edges are bubbling and the top is golden.
- For a crispier cheese crust, switch the oven to broil and broil for 2 to 3 minutes — watch closely to avoid burning.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with 1 teaspoon chopped fresh parsley before serving.
What to Serve With:
- A crisp green salad with tangy vinaigrette to cut through the richness.
- Steamed green beans or roasted broccoli for a fresh, bright side.
- Pickled vegetables or a simple cucumber salad for some acidity.
- Warm dinner rolls or cornbread to soak up the creamy sauce.
- For drinks, try a cold beer, iced tea, or a light red wine like a Beaujolais.
Top Tips for Perfecting:
- Ingredient substitutions: Swap cream of mushroom soup for cream of chicken if preferred, or use Greek yogurt instead of sour cream for a tangier bite.
- Cheese choices: Sharp cheddar packs flavor, but a mix of cheddar and Monterrey Jack will melt a bit smoother.
- Timing: Make sure hash browns are thawed completely before mixing to avoid excess water in the casserole.
- Browning: Lightly browning the sausage adds texture and deeper flavor — don’t skip this step.
- Avoid sogginess: If the casserole seems very watery, drain any excess liquid after mixing before baking or add an extra 1/2 cup of cheese for stability.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: This casserole freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single servings in the microwave for 1-2 minutes until hot. For larger portions, reheat in a 350°F oven for 20-25 minutes covered with foil, then remove foil and bake an additional 5 minutes to refresh the top.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes. If using fresh potatoes, peel and dice them into 1/2-inch cubes and parboil for 5 minutes until just tender before combining, so they finish cooking in the oven.
Can I make this vegetarian?
Absolutely. Substitute smoked sausage with a plant-based sausage or roasted mushrooms for a smoky, meaty texture without the meat.
Is it okay to prepare this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if baking straight from the fridge.
Can I reduce the sodium?
Use a low-sodium cream of mushroom soup and reduced-sodium smoked sausage, and taste before adding extra salt. Fresh herbs can boost flavor without extra salt.
How do I achieve a crispier top without broiling?
Add a light breadcrumb and melted butter topping before baking or use a higher oven rack for the final 5-10 minutes of baking to encourage more browning.
Conclusion
This Smoked Sausage & Cheesy Potato Casserole is a reliable, comforting dish that’s easy to prepare and full of satisfying flavor — perfect for busy weeknights, potlucks, and family dinners. It’s budget-friendly, customizable, and loved by kids and adults alike, making it a great addition to your recipe rotation. For more variations and inspiration, check out this detailed version at Smoked Sausage and Cheesy Potato Casserole – Plowing Through … (https://plowingthroughlife.com/smoked-sausage-and-cheesy-potato-casserole/). Give it a try, share it with family, and enjoy the warm smiles that follow.
Smoked Sausage & Cheesy Potato Casserole
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Casserole Ingredients
- 4 cups Frozen diced hash brown potatoes Thawed
- 2 cups Smoked sausage Sliced into 1/2-inch rounds, lightly browned
- 1.5 cups Shredded sharp cheddar cheese Divided (1 cup for mixing, 1/2 cup for topping)
- 1 cup Sour cream Room temperature is fine
- 1 can Cream of mushroom soup (10.5 oz)
- 0.5 cup Whole milk
- 0.5 cup Chopped yellow onion (about 1 small onion)
- 2 tablespoons Unsalted butter Melted
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for color and mild heat)
- 1 teaspoon Fresh parsley Chopped, for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or a little butter.
- In a skillet over medium heat, add the sliced smoked sausage and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside.
- In a large mixing bowl, combine 1 cup sour cream, 1 can cream of mushroom soup, 1/2 cup whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using). Stir until smooth and well blended.
- Add 4 cups thawed frozen diced hash browns to the sauce; fold gently so the potatoes are coated.
- Stir in the browned smoked sausage, 1/2 cup chopped yellow onion, and 1 cup shredded sharp cheddar cheese. Mix until evenly distributed.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, spreading to cover.
- Bake uncovered for 45 minutes, until the edges are bubbling and the top is golden.
- For a crispier cheese crust, switch the oven to broil and broil for 2 to 3 minutes — watch closely to avoid burning.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with 1 teaspoon chopped fresh parsley before serving.