This Cheese, Potato and Smoked Sausage Casserole is pure comfort in a dish—creamy, cheesy goodness with smoky sausage and fluffy potatoes all bubbling together under a golden layer of cheddar. The best part? It’s quick and easy enough to whip up on a hectic weeknight, yet indulgent enough to feel like a special treat. Each bite is packed with the creamy stretch of warm cheese, the heartiness of potato, and those irresistible, savory bites of smoked sausage. Family-friendly, easy to customize, and incredibly satisfying—this casserole has all the makings of an instant weeknight classic.
Why You’ll Love This Recipe
- Weeknight Hero: This casserole comes together fast, and most of the ingredients are probably already in your kitchen.
- One Pan Wonder: Simple assembly with everyday ingredients means minimal mess and very little prep. Fewer dishes to clean up!
- Unbeatable Comfort: The flavor combination—melty cheese, tender potatoes, and smoky sausage—delivers genuine comfort with every forkful.
- Flexible & Forgiving: Forgot an ingredient? No problem; this recipe welcomes all sorts of creative swaps and add-ins.
Ingredients You’ll Need
For this dream-worthy casserole, here’s what you’ll use (and why):
- Potatoes: The hearty base; boiling them first ensures they bake up perfectly creamy and soft in the casserole.
- Butter: For a rich foundation when making the roux—the start of your creamy cheese sauce.
- All-purpose flour: Works with the butter to thicken your sauce, making it luscious and velvety.
- Milk: Essential liquid for your cheese sauce, keeping everything smooth and rich.
- Salt & Black pepper: Simple seasoning to enhance all the comforting flavors.
- Velveeta cheese: Melts like a dream, giving the casserole its classic creamy, gooey texture.
- Shredded cheddar cheese: The finishing touch for that crave-worthy golden top and extra cheesy flavor.
- Smoked sausage: Adds bold, smoky notes and plenty of protein—choose your favorite brand!
- Paprika: Sprinkled on top for warmth, color, and just a whisper of spice.
Tip: Yukon gold or russet potatoes both work well. Use whole milk for extra creaminess, but 2% will do the trick if you prefer.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Add veggies: Try adding steamed broccoli, peas, or bell peppers for pops of color and a nutritional boost.
- Switch up the sausage: Use kielbasa, turkey sausage, or even spicy andouille for a different flavor profile.
- Go cheese crazy: Swap half the cheddar with pepper jack for a little kick, or stir in Swiss for extra depth.
- Lighten it up: Opt for reduced-fat cheese and milk, or toss in extra veggies to bulk out the dish with fewer calories.
How to Make Cheese, Potato and Smoked Sausage Casserole
Step 1: Prep and Assemble
Start by preheating the oven to 350°F. Boil your potato chunks until just fork-tender, then drain well.
Grease your baking dish, then toss those warm potatoes with the sliced smoked sausage right in the dish. The sausage’s smoky flavor will work its magic during baking.
Step 2: Make the Cheesy Sauce
In a saucepan on medium heat, melt butter until just foamy. Whisk in the flour and let it bubble for a minute. This quick step takes away any raw flour taste and makes your sauce delightfully smooth.
Pour in the milk slowly, whisking constantly to avoid lumps. Stir in salt and pepper. Once it starts to thicken, add the Velveeta cheese and let it melt completely until your sauce is silky and rich.
Step 3: Combine and Bake
Pour that dreamy cheese sauce all over the sausage and potatoes, using a spatula to gently mix everything so every bite is cheesy and flavorful.
Top with a generous sprinkle of shredded cheddar cheese, then dust with paprika for color and an extra layer of flavor.
Bake uncovered for about 35–40 minutes, until everything’s bubbling and the cheddar is beautifully melted and slightly golden.
Step 4: Let it Rest
Let the casserole sit for about 10 minutes before you scoop it out. This helps the sauce settle and makes serving a breeze.
Pro Tips for Making the Recipe
- Cut potatoes evenly: This keeps the casserole baking evenly and each bite perfectly tender.
- Don’t skip the resting time: Letting it sit after baking means less runny sauce and neater slices.
- Stir cheese slowly into sauce: Rushing this step can make your sauce grainy—add cheese in batches and take your time.
- Customize seasoning: Feel free to add garlic powder, dried herbs, or even a pinch of crushed red pepper for added flavor.
How to Serve
This hearty casserole is almost a meal all on its own, but if you want to round things out, try serving it with a crisp green salad, roasted vegetables, or even a side of steamed green beans. For a little extra zest, sprinkle chopped chives or green onions on top, or serve with a side of tangy pickles. Pair it with crusty bread to scoop up every last bit of cheese sauce.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors get even better as they meld!
Freezing
You can freeze this casserole either whole or in individual portions for up to 2 months. Allow it to cool completely before wrapping tightly. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm portions in a 350°F oven, covered, until bubbling hot. For a quick fix, microwave individual servings until heated through, stirring halfway so the cheese sauce stays smooth.
FAQs
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Can I prepare this casserole ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes into the oven straight from the fridge.
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Do I have to use Velveeta cheese?
Velveeta is ideal here because it melts into a super-smooth sauce, but you can substitute with another processed melting cheese if you’d prefer. For a sharper, less creamy finish, try a good melting cheddar or a blend of your favorites.
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What’s the best type of potato for this casserole?
Both Yukon Gold and russet potatoes work well—they become tender without falling apart. Red potatoes hold their shape better if you prefer more texture.
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Can I make this dairy-free?
Yes! Use olive oil or a vegan butter for the roux, and swap the cheeses for your favorite dairy-free varieties plus unsweetened plant-based milk for the sauce. The results will change a bit in flavor and texture, but it will still be delicious and creamy.
Final Thoughts
If you’re looking for the ultimate easy comfort food that’s as welcome on a hectic weeknight as it is on a lazy Sunday, this Cheese, Potato and Smoked Sausage Casserole is your answer. Creamy, cheesy, and packed with flavor, it’s a dish the whole family will clamor for. Don’t be afraid to add your own twist and make it your own—this recipe is made for sharing and enjoying, bite after cheesy bite. Try it tonight and see just how simple and satisfying dinner can be!
Print
Cheese, Potato and Smoked Sausage Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Cheese, Potato, and Smoked Sausage Casserole is the ultimate comfort food. Creamy cheese sauce coats tender potatoes and savory smoked sausage, all baked to bubbly, golden perfection. An easy, hearty casserole that’s perfect for family dinners and potlucks.
Ingredients
Potatoes and Sausage
- 3 cups potatoes, cut into chunks and boiled
- 1 lb. smoked sausage, cut in half lengthwise and sliced
Cheese Sauce
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 2 cups milk
- 1/2 lb. Velveeta cheese, cut into pieces
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Topping
- 1/2 cup shredded cheddar cheese
- 1/8 tsp. paprika
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) to warm up while you prepare the casserole, ensuring even baking.
- Prepare Potatoes and Sausage – In a well-greased 9×13-inch baking dish, mix the boiled potato chunks and sliced smoked sausage, spreading them evenly.
- Make the Cheese Sauce Base – In a medium saucepan over medium heat, melt the butter completely. Add the flour and whisk continuously for about 1 minute to form a smooth roux without any lumps.
- Add Milk and Melt Cheese – Gradually whisk in the milk until the mixture is smooth. Add in the salt, black pepper, and Velveeta cheese pieces. Stir constantly until the cheese is fully melted into a creamy sauce.
- Assemble the Casserole – Pour the warm cheese sauce over the potatoes and sausage in your baking dish. Gently stir to combine so every piece is coated.
- Add Toppings – Sprinkle the shredded cheddar cheese and paprika evenly over the top of the casserole for extra flavor and color.
- Bake – Place the dish in the preheated oven and bake for 35-40 minutes, until the cheese is bubbly and the top is lightly golden.
- Rest and Serve – Remove the casserole from the oven and let it sit for 10 minutes before serving. This helps the sauce set and makes serving easier. Enjoy!
Notes
- You can substitute another melty cheese in place of Velveeta if desired.
- Add cooked vegetables (like broccoli or peas) for extra nutrition.
- Use any smoked sausage, such as kielbasa or andouille, to vary flavor.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 1200mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg
