A quick scan of the ingredients told me that this was going to be far too soupy for what I wanted. Since I wanted more of a creamy casserole than a soup, it was necessary for me to make a few changes. I omitted the milk entirely and used cream of onion soup mixed with 8 oz sour cream. I added some garlic/onion powders, pepper, paprika, a few shakes of dried parsley, as well as a handful each of shredded cheddar and an Italian blend. I cut my potatoes a bit bigger than diced and parboiled for 10 minutes. I browned my lowfat smoked turkey sausage, which I sliced into halves, in a bit of canola oil, then removed from the pan and sauteed a small onion in the drippings. I combined the parboiled potatoes, turkey sausage, onions, and the soup/sour cream mixture in a 9x13 baking dish (don't own a 7x11 dish). I added some additional shredded cheddar atop the casserole and baked for 25 minutes at 350. The last 2 minutes, I set the oven to broil and scattered a few French fried onions. I let the casserole sit for 10 minutes after removing it from the oven and the end result was delicious! Will definitely make again using this recipe as my inspiration!
Was this review helpful?
2 users found this review helpful
A quick scan of the ingredients told me that this was going to be far too soupy for what I...