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Potato, Sausage, Broccoli Casserole

Easy Dinner Time Meal
Course: Main Course, Main Dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • large pot
  • cutting board & sharp knife
  • large skillet
  • spatula
  • medium mixing bowl
  • whisk
  • measuring spoons & cups
  • 9 x 13 baking dish
  • tin foil

Ingredients

  • 6 medium russet potatoes, scrubbed, cut into bite size pieces
  • 1/2 TBS salt
  • 1 heat broccoli, cut into bite size pieces
  • 12 oz smoked sausage link, cut into bite size pieces
  • 1 medium yellow onion, diced
  • 1 tsp minced garlic
  • 1 can (10.5oz) cream of chicken soup)
  • 1 can (10.5oz) cream of mushroom soup)
  • 10.5 oz chicken broth (fill one of the empty cans of cream of soup to get exact measurement)
  • 2 tsp Kinder's buttery steakhouse seasoning blend
  • 1/2 cup sour cream
  • 8 oz shredded cheddar cheese (DIVIDED)

Instructions

  • Preheat oven to 375 degrees. Spray a 9" x 13" baking dish & set aside.
  • Scrub potatoes & cut into bite size pieces. Place potatoes into large pot. Fill with water one inch above potatoes. Place on stove on high heat. Stir in 1/2 TBS salt. Bring to a boil, lower heat to a medium high and let simmer for 15 minutes or until potatoes are tender.
    NOTE: boiling the potatoes allows less cooking time in the oven for the casserole. It's the same as boiling pasta or making rice for a casserole. Cuts cooking time.
  • Cut broccoli into florets, then cut florets into quarters. When potatoes are 5 minutes from being done, add broccoli and allow to cook with potatoes for the remainder of time.
    Drain potatoes & broccoli and place back in pot and let sit.
  • Cut sausage into bite size pieces. (Potatoes, broccoli and sausage should be same size.) In a large skillet over medium high heat add 2 TBS oil and heat to a sizzle. Add in sausage & onion. Saute on all sides until lightly crispy on ends and browned.
  • Add in 1 tsp minced garlic to the sausage & onion and stir for 30 seconds. Turn off heat.
  • In a medium bowl whisk together 2 cans cream of soup, chicken broth, buttery steakhouse seasoning blend, sour cream, and 1/2 of the shredded cheese.
  • Place drained potatoes & broccoli into prepared baking dish. Add in cooked sausage, onion, and garlic. Add in Soup mixture. Stir well to combine in baking dish.
  • Cover baking dish with foil. Bake for 20 minutes. Remove foil. Sprinkle casserole with remaining 4oz cheddar cheese evenly. Bake uncovered for 15 minutes until cheese has melted and has a golden color to it.
  • Let sit for a few minutes and serve it up.