U225X / RECIPE ADDITION
Record: FOOD-034
Added: 2026-09-15
Record link: https://u225x.com/record/FOOD-034#recipes

The existing casserole quantities and method are organized into a visible ingredient list and standalone steps, with thermometer and leftover-storage guidance.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SAUSAGE AND POTATO CASSEROLE — EXISTING RECIPE ORGANIZED
Organized existing recipe, not invented: quantities and main cooking process come from FOOD-034. Added thermometer and storage wording makes the existing casserole usable as a standalone card without changing its formula.
Yield: 6 servings in a 9 × 13-inch baking dish
Prep / wait: 25 minutes
Cook: 6–8 minutes potato simmering, then 35–45 minutes baking; center must reach 165°F

INGREDIENTS
- 1 lb pork sausage
- 1 onion, diced
- 2 lb potatoes, cut into 1/2-inch pieces
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 1/2 cups shredded cheddar, divided
- Black pepper to taste
- A little neutral oil or butter to grease the dish
- Water to cover the potatoes for simmering

METHOD
1. Heat the oven to 375°F and grease a 9 × 13-inch dish. Brown the sausage and onion in a skillet, breaking up the sausage. Verify the ground pork reaches 160°F; drain excess fat.
2. Cover the potatoes with water in a saucepan. Simmer 6–8 minutes, until beginning to soften, then drain.
3. Combine the sausage, potatoes, sour cream, milk, garlic powder, pepper and 1 cup of the cheddar. Transfer to the prepared dish and scatter the remaining 1/2 cup cheddar over the top.
4. Cover and bake 25 minutes. Uncover and bake another 10–20 minutes, until a knife enters the potatoes easily and the center measures 165°F. Continue cooking if either check is not met.
5. Put small portions in shallow containers and refrigerate at 40°F or below within 2 hours (1 hour if the surroundings exceed 90°F). Eat within 3–4 days or freeze; reheat leftovers to 165°F.

NOTES & STORAGE
- All principal ingredient amounts and the covered/uncovered baking sequence are already present in FOOD-034. Pepper and pan grease remain to taste/as needed, as in the original cooking directions.
- Hot pork sausage may be used. Taste before adding salt because the sausage and cheese already contribute it.

RECIPE BASIS & REFERENCES
Existing FOOD-034 formula and method: https://u225x.com/record/FOOD-034
USDA FSIS: Leftovers and Food Safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
USDA: Ground pork cooking endpoint: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe