Sausage And Scalloped Potatoes Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 350°F.
• Combine all ingredients except Parmesan blend.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan blend.
• Bake 30 min. or until heated through.