Casserole days, AKA traybake days…
Those are my favorite cooking days. They are possibly the easiest dishes you’ll ever cook and eat. The combinations are endless. Load that tray, season generously, shove it into the oven, set the timer… and dinner is ready.
It’s always a bonus when that dinner turns out incredibly delicious. It’s all in the seasonings and what goes in that tray. The two inseparable stars of this one are sausage and potatoes. And then it can accommodate anything else your refrigerator holds on that particular day. Sound good? Read on…
Sausage and potatoes is a classic combo. It’s comfort food loved by all ages. Do you know our Dublin Coddle, which is another cracker sausage and potato dish, is one of the most popular recipes on GypsyPlate? Try it some time, maybe this upcoming St. Patrick’s day. It’s the ultimate comfort coziness!!
Today what we have for you is a “throw in whatever you have” kind of meal. This casserole is not heavily laden with cheese or cream, like many casseroles. Instead it brings out and enhances the inherent good taste of your veggies and sausages. We promise it will come out of that oven smelling and looking delicious.
This is what we used today
For the casserole
- Bell peppers – The more the colors the better.
- Bread crumbs (optional)
- Cheese – Think mozzarella, parmesan or Italian.
- Chicken broth
For seasoning dressing
- Olive oil or extra virgin olive oil
- Garlic – sliced.
- Chili flakes
- Herbs – Oregano, thyme, rosemary, basil. You can use Italian seasoning instead.
- Salt and pepper
- Fresh parsley
What type of sausage to use?
Today we used bratwurst. The flavors just seem to pair perfectly with potatoes.
You can experiment with any type of link sausage for different flavors. Other top contenders would be kielbasa, chorizo or Italian sausage. What’s your favorite?
Best sure to check out our roundup of the 35+ best sausage recipes.
What potatoes can be used?
We used russets, which bake beautifully. But any other potatoes like yukon gold or even red potatoes work very well. I can even see those beautiful whole baby potatoes going great here.
Now the easy part… How to assemble this easy casserole
Preheat the oven to 400°F.
Start by giving a little color to the sausages. Simply heat some oil in a pan and cook them till they get brown all over.
Cut them into halves, or whatever size you prefer, and put them in a slightly greased casserole or tray. Cut veggies into chunks, and the potatoes into ¼ to ½ inch slices.
Mix all ingredients for the seasoning dressing in a bowl.
In your casserole dish, mix sausage and veggie chunks (except potatoes) with half of the dressing to mix. Add in chicken broth.
In a separate bowl, toss the potato slices with the remaining dressing. Arrange the potatoes over the sausage and veggies and drizzle some more olive oil over them.
Now you have the option to top it with just cheese or cheese and breadcrumbs. Whatever you feel like that particular day.
Towards the end, keep an eye on it. If you feel the toppings is getting a little too brown, you can cover it with foil for last few minutes.
When this comes out of the oven the aromas are very inviting. You can drizzle some more extra virgin olive oil and fresh parsley if you like. Then all you need is some crusty bread, like my easy no-knead bread, to mop up the delicious juices.
What else can go in this casserole?
This casserole encourages your creativity. I can see so many other veggies going excellent with sausage and potatoes…
- Green beans
- Whole or half mushrooms
- Asparagus heads
- Sweet potatoes
- Cherry tomatoes
- Yellow squash
ALL GOOD… Mix and match and you come up with new flavors every single time. That’s the beauty of variations.
How long can you store it?
It’s great for 5-6 days in an airtight container in your refrigerator. Just reheat it in the microwave and you are good to dive in.
You know what I like to do with my leftovers? I fry a few eggs the next day and put them on top of a plateful of my casserole. You are in for a great fulfilling breakfast.
Try my style of sausage bake. This easy casserole doesn’t compromise on flavors. This is exactly what you need when you want to put dinner on the table in less than an hour. You will be super proud of yourself.
While we’re on the topic, be sure to check out my collection of the 45 Best Casserole Recipes.
There’s a lot of action happening on GyspyPlate and we are so thankful for all the visitors who come and read our recipes. You all motivate us to bring more great food from all over the world. Keep on coming back and you will always find more… 🙂 Take care…
Sausage Potato Casserole, on my Gypsy Plate… enjoy!
- 1 lb link sausage (see note 1)
- 8-10 baby carrots, or 1 large carrot
- 3 bell peppers, chopped
- 2 potatoes, sliced into 1/4 to 1/2 inch rounds
- 2 tomatoes, quartered
- 1 onion, cut into big chunks
- 1/4 cup + 2 Tbsp extra virgin olive oil
- 5 garlic cloves, sliced
- 1 tsp red chili flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp driedrosemary
- 1 tsp dried basil
- 1/3 cup fresh parsley, chopped
- 1/4 cup panko (optional)
- 1/2 cup chicken broth
- 1/3 cup parmesan, mozzarella or Italian cheese
- Salt & pepper, to taste
- Heat a couple of table spoon of olive in a pan and cook sausages for 3-4 minutes per side, till they are browned all over. Remove and cut them into halves or whatever size you prefer.
- Preheat the oven to 400°F
- Grease the casserole and arrange the sausages and veggies (not the potatoes).
- Mix olive oil with all the dried herbs, garlic, red chili flakes and fresh parsley.
- Drizzle quarter of this seasoned olive oil over veggies and sausages.
- Pour the chicken broth into the casserole.
- Toss potato slices with remaining seasoned olive oil, then arrange them atop the sausages and veggies.
- Season potatoes with salt and pepper and drizzle on a little more extra virgin olive oil.
- If using panko, sprinkle them it over the casserole, followed by your preferred cheese.
- Bake casserole uncovered for 45-50 minutes, till the potatoes are cooked. Towards the end, you might need to cover it with aluminum foil if the top of the casserole is getting too browned.
- Today I used bratwurst, but any good link sausage would go great here. Think Italian, kielbasa or chorizo.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 448Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 60mgSodium 973mgCarbohydrates 28gFiber 4gSugar 6gProtein 17g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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