Baked Potato Casserole Recipe

baked potato cassarole

I made this baked potato casserole last night for dinner and it was so stinkin’ awesome, I’m making it again as soon as I get my hands on another head of broccoli.

The Handsome Husband had 3 servings and couldn’t stop talking about how good this dish was. Simple food baby, that’s what I’m talking about!

baked potato cassarole picture


1 1/2 pounds russet potatoes, peeled and chopped
1 head broccoli, chopped into small florets
3 sweet sausages, sliced { I used Aidells chicken apple sausage}
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
2 cups cheddar cheese, shredded
1 cup Monterrey jack cheese, shredded {thanks Francisco!}

recipe Baked Potato Casserole with Sausage and Broccoli


Preheat oven to 350 degrees.

Butter a 9×13 casserole dish and set aside.

In a medium saucepan, bring 1 cup of water to a boil. Toss in potatoes and boil/steam for 5-7 minutes or until softened. Add broccoli and boil/steam together for 1 minute. Drain water and place potatoes and broccoli on a large cookie sheet.

Saute sweet sausage in olive oil until browned. Place sausage on cookie sheet with potatoes and broccoli. Sprinkle spices and garlic over the potato/broccoli/sausage mixture and toss together.

Place mixture in a buttered 9×13 casserole dish and cover with shredded cheese.

Cover casserole dish with aluminum foil and bake in the oven for 30 minutes. Remove foil and serve.

casserole recipe book

Looking for a few more awesome possum casserole recipes? Check out the book The Best Casserole Cookbook Ever. Amazon  currently has it in stock, and ready to ship.

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


  1. Lisa says

    Would it taste just as good without the sausage? My daughter is a vegetarian and I think I’ll try it minus the meat.

    • Annabel Lee says

      It should be fine without the sausage. It already has 3 cups of cheese so there is plenty of protein. Litelife makes good fake sausage in a couple different flavors that you could add if you wanted. If she eats mushrooms thick slices would mimic the sausage slices.

  2. Claudette says

    OMG. I tried this tonight because I thought it looked “pretty good.” I may never cook anything else again. This is awesome.

  3. Jen S. says

    This dish was YUUUUMMMY and toddler approved! (Win-win!!) My 1 yr and 2 yr old gobbled it up! Thanks for sharing, Mavis!

  4. Dana says

    Tried it tonight combined with a pantry challenge. Used hamburger, and had no broccoli but caramelized onion instead, used sour cream as a topping after it came out. Used some small red potatoes I canned last summer. YUMMMM! All liked it and 7 of the 9 at home for dinner loved it. Thank you.

  5. D'Anna says

    The spouse whipped this up tonight w/ some potatoes and broccoli that needed to be used, some marked down Jennie O Italian sausages and cheese out of free Kraft Fresh Takes and he and the sons said it was yummy so thanks! My youngest son was especially fond of the cheese cascading over the broccoli lol

  6. Devin says

    Made this last night, it was a hit! I used garden potatoes and Johnsonville chicken apple sausage I got for cheap at Safeway. Sadly there are no leftovers. Thanks for another great recipe! I have tried many things you have posted and ave never been let down.

  7. Holly Sieger says

    We tried this last night and it was awesome! I used Johnsonville apple chicken sausages. Didn’t have shredded Monterrey Jack – substituted slices of Pepper Jack. They melted just fine, it was so good. Keep the comfort food coming!

  8. Holly says

    Tried this in the crockpot today. Don’t cut corners the cheese burnt :( now the real casserole is in the oven.

  9. Mamalala says

    This is a family favorite. I make this about once a month. A man fave in our home. So easy n cheap.

  10. says

    This looks AMAZING!! I think my hubby would be in absolute food heaven! Do you think this would make a good freezer meal? Would you just follow all the steps and then freeze, defrost, and then bake? I need to try this for sure!

  11. says

    I’d love to try freezing this in portions, but in the past, I haven’t had good luck with frozen dishes that contain potatoes. Maybe someone here can offer advice.

    • Paul says

      Try a waxy-type potato, they tend to keep their texture during freezing better than grainy/mealy types do. Also, undercook the potatoes before adding to the mix so they don’t overcook during baking.

  12. Kelly says

    This sounds sooooo good! My family does not like broccoli. Is the broccoli taste very strong? Can another veggie be used?

  13. Laurie says

    oh. my. goodness. Amazing! I only put in half the red pepper flakes (I’m a wimp) and didn’t have jack cheese so used mozzarella. I had a turkey kielbasa I needed to use up too so I thought, why not give it a try. Hubs said this is definitely a keeper (I might or might not have had seconds).

  14. Sarah G says

    I have been wanting to try this recipe for ages and finally did tonight. Mine turned out rather dry though and no one cleared their plate. I think it needs some kind of sauce in it.

  15. RachH says

    I made a riff on this last night for dinner and it was amazing. I took note of Sarah G.’s comment about it needing some kind of sauce, so I used the spices and cheddar to make a sort of Mornay sauce (cheesy Bechamel sauce) to pour over it. Since I used kielbasa and had simmered the pieces a bit in some water instead of frying/sauteing them, I used the simmer water from that instead of any milk/cream to maximize the flavor and thin the cheese sauce. The sauce was still so thick that it also required less total cheese than was called for (I think I used 1 1/2 cups in the sauce and sprinkled another 1/2 cup over the top before baking). Super, SUPER good, Mavis!!! This one is a keeper for sure. Thank you for all your recipes and ideas that keep me sane!

  16. Arnie says

    This sounds really good, I am going to make it tiday, I was wondering if you think it would freeze ok? I own a small coffee shop and I will be offering things like this for lunch, and it would be helpful if I could make it up and freeze. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *