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.

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.

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.

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.

Cheese, Potato and Smoked Sausage Casserole Recipe

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

Units Scale

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

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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