Sausage and tomato casserole

J.R. Jackson

"My mothers recipe. I love this dish and like to serve it with a variety of Italian breads stuffed with sundried tomatoes or olives etc."
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1hr 30mins servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 180c and grease a cassrole dish.
  2. Peal and slice potatoes into scalops.
  3. Peal and slice onions into rings.
  4. Line bottom and sides of dish with potatoes. Lay half the sausages (cut breakfast sausages in half) on top, then onion rings, cover with half tin tomatoes. Season with pepper. Place another layer of potato slices, sausages and onion rings over this and add ramaining tomatoes and season once again with pepper. Cover with a thin layer of potatoe slices, dot with butter and place in oven.
  5. Cook until potato topping is well browned and rest have all but dissolved.
  6. Serve topped with grated cheese.
  7. Variation use a pepperoni sausage or similar.


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