Servings:
12 servings
Prep Time:
25 minutes
Cook Time:
45 minutes
A Hearty Helping of Homestyle Goodness
Ingredients:
2 Pounds Bass Farm Sausage (hot, mild, or mixed)
3 Pounds Yukon Gold Potatoes, cubed
1 Sweet Onion, chopped
1 (10.5 oz) Can of Cream of Potato Soup
1 (10.5 oz) Can of Cream of Celery Soup
1 ½ Cups Milk
2 Tsp. Worcestershire Sauce
½ Tsp. Dried Thyme
½ Tsp. Dried Sage
1 Tsp. Seasoned Salt
½ Tsp. Black Pepper
2 ½ Cups Sharp Cheddar Cheese, shredded
1/3 Cup Green Onions, sliced
Cooking Spray
Cracker Topping:
1 Sleeve Ritz Crackers, crushed
2 Tbsp. Butter
Directions:
STEP ONE
Cook sausage in a large skillet crumbling into pieces. Drain well.
STEP TWO
Cut potatoes into medium sized cubes and boil for 5-7 minutes, or until almost fork tender. Be careful not to over-cook as they will continue to cook when casserole bakes.
STEP THREE
In a bowl, mix together the onion, cream soup, milk, and Worcestershire sauce until evenly combined. Season with thyme, sage, seasoned salt, and pepper. Gently fold potatoes into mixture.
STEP FOUR
In a greased casserole dish, layer ingredients. Half of the potato mixture, half of the sausage, half of the cheese, and repeat. Add salt and pepper to the potato mixture layers if desired.
STEP FIVE
Melt butter and mix with the crushed crackers. Sprinkle over the top of casserole.
STEP SIX
Cover with aluminum foil and bake at 350 degrees for 45-60 minutes until bubbly. Remove the foil and bake another 10 minutes until golden brown.
