Scalloped Sausage And Potatoes Recipes

SAUSAGE SCALLOPED POTATOES

Steps:

• Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside., Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes., Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired.

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
• Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

SCALLOPED POTATOES WITH SMOKED SAUSAGE

Steps:

• 1. Preheat oven to 350F. Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
• 2. Place a layer of sliced potatoes to cover the bottom of the casserole. Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.* Sprinkle lightly but generously with flour, and salt and pepper. Add another layer, just like the first, and continue until potatoes and sausage are used up (ususally 2 layers). Finish up with the sprinkling of flour and salt & pepper.*
• 3. Pour evaporated milk over to cover, moistening all of the flour on top. Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
• 4. *If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
• 5. Bake uncovered for at least an hour. Top should be browned and all bubbly. Test potato to see if it is tender. If it is too hard or stiff still, bake a little longer until potato tests done. Try one especially underneath in the milk. Especially good with steamed brocolli florets. I steam them, stir in a tiny bit of butter, and lemon juice.

CHEESY SAUSAGE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.

SAUSAGE AND POTATOES ITALIANO

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
• In large bowl, mix water, milk and margarine. Stir in 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in sausage and 1/2 cup green onions until well blended. Pour potato mixture into baking dish.
• Bake uncovered 35 minutes. Top with 2 tablespoons green onions. Bake 5 minutes longer or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

SCALLOPED SAUSAGE AND POTATOES

Steps:

• 1. Preheat oven to 350
• 2. Brown sausage
• 3. Put half of potatoes in casserole dish, top with half of flour, half of salt, and half of onions
• 4. Add half of sausage, top with half of cheese
• 5. Repeat steps 3-4, pour milk over all
• 6. Bake at 350 for an hour or until potatoes are done

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

SCALLOPED POTATOES, CABBAGE, AND SMOKED SAUSAGE

Steps:

• In a saucepan or in the microwave, melt the margarine. Add the salt, pepper, and flour. Stir until smooth, then gradually add the milk with a wire whisk. The mixture doesn't have to get thick, it does that as it cooks in the oven, you're just mixing it all together uniformly at this point.
• Add a layer of sliced potatoes to a thinly greased 13X9 pan. You can use the wrapper on the margarine or butter to lightly grease the pan if you like. It doesn't need much.
• Then add 1/2 of the cabbage as the next layer, sprinkle with 1/2 of the onions, and then add 1/2 of the smoked sausage or kielbasa.
• Then layer it all again, starting with potatoes, then cabbage, then onions, then smoked sausage, and top it all off with the remaining potatoes.
• Sprinkle the cheese on top. Stir up the sauce and pour it over the top of all uniformly.
• Cover your pan with aluminum foil tightly and bake in a 350 degree oven for about 1 hour, until potatoes are tender. Then remove the foil and bake another 15 minutes at 400 to brown the top slightly or place under the broiler until lightly browned.

SCALLOPED SAUSAGE AND POTATOES

Steps:

• In skillet, break sausage into small pieces, brown lightly and drain well.
• place half of the potatoes in 2 quart casserole, sift flour over and sprinkle with half the salt.
• top with half the sausage and cheese.
• repeat with remaining potatoes, flour, salt, sausage and cheese.
• pour milk over all.
• cover and bake in 375 oven for 50-60 min or until potatoes are tender.
• Uncover and bake 10 min more. serves 4-6.

SAUSAGE POTATO CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. , In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

SLOW-COOKER SCALLOPED POTATO AND SAUSAGE SUPPER

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
• Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
• Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

SAUSAGE AND SCALLOPED POTATOES

Steps:

• In a 4 quart slow cooker layer 1/3 of the potatoes, 1/3 of the sausage, and 1/3 of the cheddar cheese soup. Repeat layers 2 more times.
• Top with the cream of celery soup.
• Cover and cook on low for 8-10 hours or high for 4-5 hours.
• Stir in peas, cover and let stand for 5 minutes.

SCALLOPED POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large heavy skillet.
• Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
• Drain all but 1 tablespoon of fat off.
• Add onions and bell peppers, season with salt and saute.
• Add the garlic and cook for about 1 minute.
• Add the oregano, crushed red pepper and tomatoes.
• Stir, breaking up the tomatoes and cook until very thick.
• Remove from the heat.
• Heat the oven to 350 degrees F.
• Grease a 3-quart casserole.
• Peel the potatoes and cut them into 1/8 inch-thick slices.
• Combine the flour with 1/4 cup of the cheese.
• Place one-third of the potatoes in a layer in the casserole.
• Season with salt and pepper and sprinkle with half the flour mix.
• Spoon on half the sausage and peppers.
• Repeat layers ending with potatoes and seasonings.
• Pour in the half-and-half and cover the casserole with aluminum foil.
• Bake for 45 minutes.
• Uncover the casserole and push the potatoes down to submerge them.
• Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
• The top of the casserole will be a rich brown, and the dish will be very juicy.
• Let rest for at least 20 minutes before serving.