Cheesy Sausage and Potato Casserole Recipe
I’m really excited to share this Cheesy Sausage and Potato Casserole Recipe with you — it’s one of those dishes that feels like a warm hug on a chilly evening. The combination of tender potatoes, smoky sausage, and gooey sharp cheddar cheese comes together in a crock pot to make a cozy, fuss-free meal. Whenever I make this, my family always asks for seconds, and honestly, I can’t blame them.
This recipe shines as a comforting weeknight dinner or a perfect dish to bring to potlucks or family gatherings. What makes it extra special is how effortlessly all these humble ingredients transform into something rich, creamy, and utterly satisfying. After a few tries, I’ve picked up some tips to make it turn out perfect every time, and I’m here to help you get there too!
Why This Recipe Works
- Simplicity Meets Flavor: Few ingredients combine to create a rich, hearty meal that’s easy to throw together.
- One-Pot Convenience: Cooking everything in a crock pot means minimal cleanup and hands-off cooking time.
- Comfort Food Classic: Creamy potatoes and sausage with melted cheddar hits all the cozy comfort food notes.
- Versatility: You can tweak it to your taste or dietary needs without losing that cheesy, savory goodness.
Ingredients & Why They Work
This cheesy sausage and potato casserole works so well because each ingredient plays a key role in taste and texture. I always suggest grabbing quality smoked sausage and sharp cheddar for that bold flavor. The rest mostly comes together as staples you might already have at home, which makes this super approachable.
- Frozen hash browns: They’re perfect for this casserole because they cook evenly in the crock pot without turning mushy if you start them slightly softened.
- Sour cream: Adds creaminess and a subtle tang that balances the richness of the cheese and sausage.
- White onion: Diced small, it brings a gentle, sweet aroma and flavor without overpowering the dish.
- Cream of chicken soup: This acts as the binding agent and adds savory depth, making the casserole silky and cohesive.
- Pepper: Just a touch to enhance all the flavors without making it spicy.
- Kielbasa or smoked sausage: My go-to for smoky, meaty flavor that’s not too fatty — cut into half-moons for even distribution.
- Sharp cheddar cheese: Using a good quality cheese is essential. It melts beautifully and brings that classic cheesy punch packed with flavor.
Tweak to Your Taste
I love making this casserole my own depending on what’s in my fridge. Sometimes I add bell peppers or swap the sausage for a spicy chorizo to kick things up. Don’t hesitate to get creative — this recipe holds up well to tweaks!
- Variation: I’ve tried this with turkey sausage for a leaner version and honestly, it was just as satisfying with a slightly lighter feel.
- Vegetarian twist: Swap sausage for sautéed mushrooms and smoked paprika for that meaty depth without the meat.
- Spice it up: Add some red pepper flakes or diced jalapeños if you like a little heat — it pairs surprisingly well with the creamy cheese.
Step-by-Step: How I Make Cheesy Sausage and Potato Casserole Recipe
Step 1: Soften the Frozen Hash Browns Slightly
Start by letting your frozen hash browns thaw just a bit — maybe leave them on the counter for 15–20 minutes or zap them in the microwave for a minute or two. This helps them cook through evenly in the crock pot without getting too watery or mushy. Then dump them into a big mixing bowl.
Step 2: Mix the Ingredients Together
Add about two cups of sharp cheddar cheese, sour cream, diced white onion, the entire can of cream of chicken soup, pepper, and your sliced kielbasa or smoked sausage right into the bowl with the potatoes. Give everything a good stir until the mixture looks creamy and well combined. This is where the magic starts, so don’t rush—make sure those flavors are evenly spread.
Step 3: Load Your Crock Pot and Cook Low & Slow
Now, line or grease your crock pot — I use a 5-quart or larger one to give the casserole plenty of room to cook evenly. Pour in your potato and sausage mixture, then spread it out evenly. Cover tightly and set it to cook on low for 2.5 to 3 hours. Resist the urge to peek too often — this slow cooking lets all the flavors marry beautifully.
Step 4: Stir and Add Final Cheese Layer
After the initial cooking time, open the lid and use a long-handled spoon to give the casserole a gentle stir. This helps redistribute moisture and check on the doneness of the potatoes. Then sprinkle the remaining cup of cheddar cheese on top, cover again, and cook for an additional 30 minutes to 1 hour or until the potatoes are tender and the cheese is perfectly melted.
Pro Tips for Making Cheesy Sausage and Potato Casserole Recipe
- Don’t Overdo the Liquid: Avoid adding extra water or milk; the sour cream and cream soup create just the right amount of moisture.
- Even Sausage Slices: Cutting the kielbasa into uniform half-moons ensures every bite has balanced flavor and cooks evenly.
- Layer Cheese at the End: Adding extra cheese on top during the last stage gives you that perfect melty topping without it burning.
- Use a Crock Pot Liner: Makes cleanup so much easier, especially because this cheese-heavy casserole can stick to the sides.
How to Serve Cheesy Sausage and Potato Casserole Recipe
Garnishes
When I serve this casserole, I like to sprinkle fresh chopped parsley or green onions on top to add a pop of color and a fresh bite to cut through the richness. Sometimes a little dollop of sour cream on the side brings it all back full circle. If you’re a fan of a bit of heat, a dash of hot sauce on the plate works wonders.
Side Dishes
I usually keep sides simple and light to balance the creamy casserole — things like a crisp green salad with vinaigrette or roasted veggies like Brussels sprouts or green beans. For something heartier, garlic bread or warm dinner rolls complement it beautifully and soak up any cheesy sauce left on the plate.
Creative Ways to Present
Once, I made this dish for a holiday brunch by spreading it into individual ramekins, topping with extra cheese and baking until bubbly and golden. It made for a lovely, personalized presentation. If you have guests, you can also layer it in clear glass casserole dishes so they can see those beautiful layers of potatoes, sausage, and melted cheddar.
Make Ahead and Storage
Storing Leftovers
After letting the casserole cool completely, I transfer leftovers to an airtight container and store them in the fridge for up to 3 days. I’ve found it actually tastes even better the next day when the flavors have melded further. Just be sure to reheat it gently to avoid drying out the cheese.
Freezing
I’ve successfully frozen this casserole for up to 3 months by wrapping the dish tightly with foil and plastic wrap or transferring portions to freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight before reheating. The texture holds up surprisingly well, making this recipe a perfect make-ahead meal option.
Reheating
Reheating works best in an oven at 350°F (175°C) covered with foil to keep it from drying out — usually about 20–30 minutes. If you’re in a hurry, the microwave works too; just heat in short bursts and stir gently to warm evenly and keep the casserole creamy.
FAQs
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Can I use fresh potatoes instead of frozen hash browns for this casserole?
Yes, but keep in mind that fresh potatoes will require longer cooking time and more prep. You’ll need to peel, shred, and parboil them so they cook through properly without getting mushy. Using frozen hash browns is a convenient shortcut that ensures consistent texture and ease.
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What type of sausage works best in the Cheesy Sausage and Potato Casserole Recipe?
I prefer kielbasa or smoked sausage because their smoky, savory flavors complement the creamy base perfectly. However, you can use Italian sausage, chorizo, or even turkey sausage depending on your preference. Just make sure to precook any raw sausage before mixing it in.
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Can I make this casserole vegetarian?
Absolutely! Replace the sausage with hearty vegetables like mushrooms, zucchini, or eggplant, and add some smoked paprika or liquid smoke to replicate that smoky flavor. You can also use a vegetarian cream soup option to keep the dish creamy.
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Is it possible to make this recipe dairy-free?
Yes, you can substitute the sour cream with a dairy-free version and use a vegan cream soup alternative. Swap the cheddar cheese for a plant-based cheese that melts well. Keep in mind the flavor and texture will be a bit different, but it’s still delicious!
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How do I prevent the casserole from becoming watery?
Thawing the frozen hash browns slightly before mixing helps because it avoids excess ice or moisture. Also, avoid adding extra liquids beyond what the recipe calls for. Stirring halfway through cooking redistributes moisture evenly, and using the right amount of sour cream and soup ensures a creamy but not soggy texture.
Final Thoughts
This Cheesy Sausage and Potato Casserole Recipe is one of those reliably cozy meals that always lands well at my table. I love how easy it comes together, yet it feels indulgent and homemade — perfect for feeding a crowd or simply treating yourself after a busy day. Give it a try, and I’m sure it’ll quickly become a favorite in your rotation too.
Print
Cheesy Sausage and Potato Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Cheesy Sausage and Potato Casserole is a comforting and hearty dish featuring tender hash browns mixed with savory smoked sausage, creamy sour cream, onion, and a rich blend of cheddar cheese, all slow-cooked to perfection in a crock pot. Perfect for family dinners or potlucks, it offers a satisfying combination of flavors and textures in every bite.
Ingredients
Potato Mixture
- 30 ounces frozen hash browns
- 1 cup sour cream
- 1 cup white onion, diced
- 10.5 ounce can cream of chicken soup
- 1 teaspoon pepper
Meat and Cheese
- 1 pound Kielbasa or smoked sausage, thinly sliced and cut into half circles
- 3 cups sharp cheddar cheese, divided
Instructions
- Prepare Hash Browns: Slightly soften the frozen hash browns by allowing them to thaw for a few minutes until they are easier to mix, then transfer them into a large mixing bowl.
- Combine Ingredients: Add 2 cups of sharp cheddar cheese, sour cream, diced white onion, cream of chicken soup, pepper, and sliced sausage to the bowl with the hash browns. Mix thoroughly to ensure all ingredients are well combined.
- Cook in Crock Pot: Pour the mixture into a lined or well-greased 5-quart or larger crock pot. Cover with a lid and cook on low heat for 2 hours and 30 minutes.
- Stir and Add Cheese: Carefully stir the casserole using a long-handled spoon to combine ingredients again. Sprinkle the remaining 1 cup of cheddar cheese evenly on top, cover, and continue cooking for an additional 30 minutes to 1 hour until the potatoes are fully tender and the cheese is melted.
- Serve: Once cooked, turn off the crock pot and serve the casserole warm. Enjoy as a filling main dish that pairs well with a fresh salad or steamed vegetables.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- Use smoked Gouda or Monterey Jack cheese instead of cheddar for a different flavor profile.
- For a spicier version, add a pinch of smoked paprika or cayenne pepper when mixing.
- If you don’t have a crock pot, bake the casserole in a 9×13 inch baking dish at 350°F for about 1 hour, covering with foil for the first 45 minutes and uncovering to melt cheese on top.
- Make sure the sausage is fully cooked before adding if using raw sausage to ensure safety and proper texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
