Dad-in-law always wants this when he’s here – he can’t get enough!

Save this comforting dish for your recipe repertoire. The Sausage and Potato Casserole with Spring Vegetables embodies the warmth and camaraderie of a freshly baked casserole, evoking memories of cozy gatherings where stories flow as freely as hearty homemade meals.

Rooted in the beloved Midwestern tradition of robust casseroles served over rice, this recipe celebrates the vibrant flavors of spring vegetables with ease and flavor.

Pairing Suggestions: While this dish stands impressively on its own, it pairs exquisitely with a crisp green salad dressed in a light vinaigrette for a refreshing contrast. For a tangy twist, consider serving it alongside zesty coleslaw or a dollop of applesauce, harmonizing sweet and savory elements seamlessly.


Ingredients for Sausage and Potato Casserole with Spring Vegetables:

  • 1 pound sliced sausage
  • 4 medium potatoes, peeled and chopped into bite-sized pieces
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 cup chicken or vegetable broth
  • Salt and pepper, to taste
  • Fresh parsley, for optional garnish

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, cook the sausage slices until fully browned. Remove and set aside.
  3. Add the chopped potatoes to the skillet and cook for about 10 minutes, or until they begin to soften. Add additional olive oil if needed.
  4. Stir in the minced garlic and diced onion with the potatoes. Continue cooking for an additional 3-5 minutes until the onion turns translucent.
  5. Transfer the cooked potatoes, onions, and sausage to the prepared baking dish. Add the asparagus and distribute evenly.
  6. Pour the chicken or vegetable broth over the mixture in the baking dish. Sprinkle with dried thyme, salt, and pepper.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes.
  8. Remove the foil and sprinkle shredded Cheddar cheese evenly over the top. Bake uncovered for another 15 minutes, or until the cheese is melted and lightly golden.
  9. Allow the casserole to rest for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy the harmonious blend of flavors while warm!

Tips and Variations:

  • For a vegetarian option, substitute with plant-based sausage.
  • Swap asparagus with sliced carrots or fresh spinach to suit personal preference.
  • Enhance creaminess by incorporating a dollop of sour cream or heavy cream into the potato mixture before baking.
  • Leftovers make a delightful brunch the next day; simply reheat in the microwave or oven.
  • Remember, the best meals are crafted with love rather than perfection. This casserole promises to bring family and friends together.

This version highlights the essence of the dish, provides clear instructions, and suggests variations for customization, ensuring a delightful cooking and dining experience.

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