"This quintessential meat and potato dish is a great casserole for those cool autumn evenings, just add salad and bread." — jfugett
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1 (15 ounce) can
whole kernel corn, undrained
1 (14.5 ounce) can
potatoes, peeled and sliced
onion, sliced into thin rings
OK, the review I made is ONLY due to these modifications I made. Otherwise, the dish would be quite flavorless.
1.) Make sure you use hot/spicy sausage. I recommend 1.5-2 lbs rather than the one the recipe calls for. Also, fry it up (at least a little) before putting it in the casserole, or else you will just have big balls of sausage rather than smaller pieces.
2.) After all ingredients are placed in the dish, top with a jar of your favorite spaghetti sauce (this gives a little flavor and also some dipping sauce.)
3.) Slice potatoes very thin, and above all, COOK FOR 1.5 HOURS, NOT JUST 1 (this ensures sausage is cooked all the way and also potatoes are not crunchy)!!
4.) Serve with cheese sprinkled on top. Rolls or croussants go well also.
This dish was amazing once I did all of this stuff. Otherwise it was bland and dry.
I normally read reviews before trying out a new recipes. This time I failed to do so. I decided to try this recipe out 45mins before it was time for my husband to leave for work (he works 2nd shift) and I followed it to a "t". Five minutes before it was suppose to be ready. I checked it to see if it was ready...I was shocked. It was not close to being ready. I had to rush and prepare something else for him. I have learned my lesson. Always, always read other reviews and strongly consider their advice.
I gave this recipe the rating I did only because of the modifications I made as well. If I had cooked it as is it would have gotten no more than a 2. I followed another poster’s advice and used hot sausage and spaghetti sauce too. I did not have time to bake this for almost two hours so I sautéed sausage and onions, and cooked the sliced potatoes in the microwave until tender. All ingredients were fully cooked when I assembled the casserole. I added sliced mozzarella cheese to the top and cooked at 350 for half an hour. It was wonderful. I decided not to put the corn in (didn’t think it would taste right) but opted to use it as a side dish with salt pepper, butter and oregano. I got lots of raves about both!
This is absolutely delicious. It will probably become one of my family's favorites for years to come. I HIGHLY recommend you try this wonderful casserole. Scrumptious! Five stars!
Tasted really good, but a little too watery. Next time I'll drain the corn first - at least partially. I also added tomato sauce over the top of the sausage after reading another reviewer's opinion.
I found this recipe to be disappointingly lacking in flavor. One that I won't make again.
Went with the general consensus and modified the recipe as previous reviewers suggested. I used all of my mozzarella on a separate appetizer the night before and only had monterey jack, but it was still tasty! And I used the recommendations of the spaghetti sauce, the browning the sausage and onions as well as cooking the potatoes prior to assembling the casserole.
A previous reviewer made mention of the corn side dish with oregano. I love fresh oregano!!! I took that suggestion and it was a nice side dish that complemented the meal quite nicely.
As an afterthought, it seemed like the newly created sauce, with the spaghetti sauce, sausage, onions and etc, really had a promising start for a good lasagna sauce! I'll have to tweak that a bit and see what I come up with.
Thank you for all of the previous reviews.
My family thought this one was great. I madw some changes though, I microwaved the potatoes first, and cooked the onions and sausage before putting it all together. I put a Mexican twist on the recipe by adding salsa, green peppers and I topped it with chedder cheese and sour cream!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Casserole I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 338
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