Smoked Sausage and Potato Casserole with Broccoli and Cheese
You can put any kind of meat or vegetable in this casserole. I had smoked sausage on hand, some leftover baked potatoes, and some broccoli I needed to use. This makes a lot and it's very filling.
You can put any kind of meat or vegetable in this casserole. I had smoked sausage on hand, some leftover baked potatoes, and some broccoli I needed to use. This makes a lot and it's very filling.
- 1/2 teaspoon black pepper
- 1/2 cup cheddar cheese shredded
- 1 pound skinless smoked sausage sliced
- 1 meduim onion roughly diced
- 2 medium potatoes peeled, cubed and boiled until almost done and drained or use baked potato
- 1/2 pound broccoli florets steamed until crispy tender and drained or any vegetable you like
- 4 tablespoons butter melted in medium saucepan
- 4 tablespoons all purpose flour
- 2 dashes dry mustard optional
- 2 cups milk 1% is fine
- 1/2 pound mild mexican velveeta cheese cubed
- 1/8 teaspoon paprika optional
- Carbohydrate 20.5501285621845 g
- Cholesterol 102.563362478249 mg
- Fat 37.3239541613595 g
- Fiber 1.9235046742279 g
- Protein 17.7850976135282 g
- Saturated Fat 18.9028476475937 g
- Serving Size 1 1 Serving (254g)
- Sodium 1165.2173645794 mg
- Sugar 18.6266238879566 g
- Trans Fat 5.42209252796085 g
- Calories 481 calories
Step-by-step
- Cook the sausage and onion over medium heat in a large non-stick skillet until the sausage begins to brown and onions are translucent.
- Drain on a paper towel lined plate to absorb the excess grease.
- Place the sausage, onion, steamed broccoli and potatoes in a two quart casserole dish and toss gently to mix.
- Already smells yummy, doesn't it?
- Melt the butter in a medium saucepan and add the flour stirring to mix well.
- Heat on medium-low heat, stirring until the butter mixture begins to bubble.
- Add the pepper and dry mustard and give it a good stir.
- Add the milk and Velveeta cheese and keep stirring (or you may want to use a whisk at this point) until cheese is melted and the mixture is warm and creamy.
- Pour the cheese mixture over the ingredients in the casserole dish, top with grated cheese and sprinkle with Paprika.
- Heat oven to 350 degrees and bake for about 30 minutes until the cheese on top begins to brown.
- Enjoy!
Building the Roux and Cheese Sauce
Whisk the melted butter and all-purpose flour over medium-low heat until the mixture bubbles slightly to cook out the raw flour taste. Introduce the milk gradually while whisking to prevent lumps before melting the Velveeta and pepper into a smooth sauce. Total prep time runs around 40 minutes before the dish goes into the oven.Balancing the Plate
Serve this rich casserole alongside a crisp, highly acidic green salad dressed with a sharp vinaigrette to cut through the heavy dairy fat. Thinly sliced radishes or pickled shallots add necessary brightness against the smoky sausage and dense starches. Acidic components reset the palate between rich bites of cheddar and butter.Managing Leftovers
Store portions in an airtight container in the refrigerator for up to three days. Reheat individual servings in a 350-degree oven until warmed through to restore the browned cheese crust without making the broccoli soggy.
