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
- 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.
- Cover the potatoes with water in a saucepan. Simmer 6–8 minutes, until beginning to soften, then drain.
- 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.
- 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.
- 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.