One-Pot Sausage and Potato Casserole Recipe

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Cozy One-Pot Sausage and Potato Casserole Recipe, Made Simple

On a crisp weekend afternoon, there’s something so wonderfully comforting about a dish that comes together effortlessly yet fills the kitchen with toasty, mouthwatering aromas. I love how this One-Pot Sausage and Potato Casserole Recipe captures those warm vibes with minimal fuss—perfect for busy days when you want dinner to feel like a hug.

You’ll find that rustic, golden crust that forms around tender baby potatoes paired beautifully with browned sausage and fragrant garlic makes this casserole truly unforgettable. And the best part? It’s all done in one pot, so cleanup is a breeze.

Whether you’re cooking for family or just craving a cozy, satisfying meal, this recipe balances hearty textures with bright notes of broccoli and a melty cheddar finish that will have everyone asking for seconds.

Ingredient Lowdown

• Olive oil: Adds a light, fruity base and helps brown the sausage perfectly.
• Smoked sausage or kielbasa: The star flavor—its smoky richness infuses the entire dish.
• Onion & garlic: Aromatic duo that builds depth and mouthwatering fragrance.
• Baby potatoes: Choose waxy varieties for tenderness with a creamy interior after baking.
• Broccoli florets: Bright green bursts provide fresh color and slight crunch.
• Chicken broth: Keeps everything juicy while subtly seasoning the potatoes and veggies.
• Italian seasoning: Herbaceous mix that adds a gentle Mediterranean flair.
• Salt and pepper: Simple but essential for balanced, savory flavor.
• Shredded cheddar cheese: Melts into a irresistible golden topping for that classic comfort finish.

Set Up for Success

Before you start, get all your ingredients chopped and within arm’s reach—mise en place is a game-changer for kitchen flow. Preheat your oven to 375°F (190°C) and make sure your pot is oven-safe (cast iron or heavy stainless steel works beautifully). That way, you’ll transition seamlessly from stovetop to oven without skipping a beat.

Step-by-Step: One-Pot Sausage and Potato Casserole Recipe

1. Preheat your oven to 375°F (190°C) so it’s ready when your casserole needs to bake.
2. Heat olive oil in a large oven-safe pot over medium heat. When it shimmers, add the sliced sausage. Let it brown beautifully, stirring once or twice, about 5 minutes. You want that caramelized crust for maximum flavor. Remove and set aside.
3. Sauté onion and garlic in the same pot with the rendered sausage fat. This step unlocks deep, savory aromas—you’ll notice the kitchen start to smell incredible. Cook about 3 minutes until soft and translucent.
4. Add baby potatoes, broccoli florets, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine. The broth creates a steamy environment that’ll cook the potatoes until tender, while seasoning layers those warm herb notes throughout.
5. Return the browned sausage to the pot, nestling it amongst the veggies. Cover with a tight-fitting lid or foil to trap steam.
6. Transfer to the oven and bake for 25–30 minutes. Peek after 20 minutes to check for tenderness: the potatoes should be soft but not falling apart.

7. Remove from the oven, sprinkle shredded cheddar cheese evenly over the top.
8. Return the pot to the oven uncovered for 5 minutes, allowing that cheese to melt into a bubbly, golden blanket.
9. Serve hot, straight from the pot for a cozy, casual presentation everyone will appreciate.

Flavor Twists for One-Pot Sausage and Potato Casserole Recipe

• Add sun-dried tomatoes and spinach for a Mediterranean flair that adds tang and vibrant color.
• Swap broccoli with cauliflower or Brussels sprouts for a seasonal crunch and subtle bitterness.
• Use spicy smoked sausage or add crushed red pepper flakes if you crave a gentle kick.
• Finish with fresh herbs like parsley or chives for a bright, fresh contrast.
• For a creamy texture, stir in a splash of heavy cream or sour cream just before baking.
• Top with grated Parmesan instead of cheddar for a sharper, nuttier crust.

Storage & Make-Ahead Tips

• Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the potatoes from drying out.
• Freeze the fully cooked casserole (before adding cheese topping) for up to 2 months. Thaw overnight in the fridge before reheating and adding cheese.
• Prep all ingredients a day ahead: slice sausage, chop veggies, and have seasonings measured to save time when ready to cook.
• If you’d rather make this dish entirely on the stovetop, simmer covered on low heat until potatoes are soft, then melt the cheese over low heat before serving.

One-Pot Sausage and Potato Casserole Recipe FAQs

• Can I use other sausages? Absolutely. Mild or spicy Italian sausage, chorizo, or even chicken sausage work wonderfully. Adjust seasoning to balance flavors.
• What if I don’t have broccoli? No worries! Swap in green beans, zucchini, or frozen peas — just add them based on how long they take to cook to avoid mushiness.
• Can I make this dairy-free? Yes, omit the cheese or use a dairy-free cheese alternative. The casserole will still be flavorful thanks to the sausage and herbs.
• Is the pot really necessary? The pot simplifies cooking and baking in one dish, but a large oven-safe skillet or casserole dish paired with a skillet for browning can also work.
• How do I know when the potatoes are done? Pierce a few with a fork — they should slide in easily without falling apart.

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