Sausage 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:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
• Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
• Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
• Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!

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).

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.

Steps:

• Preheat oven to 450 degrees.
• In a medium skillet, over medium heat add pork, onion, and bell pepper.
• Cook until pork is no longer pink and the veggies are tender.
• While pork/veggie mixture is cooking, boil water for potatoes.
• In a large bowl add potatoes, seasoning packet,garlic powder,and 1 cup of cheese.
• Pour boiling water over ingredients in bowl,add milk and margarine.
• If needed, drain pork/veggie add to potatoes.
• Pour into a 2 quart baking dish.
• Bake for 20 minutes, then top with remaining cheese.
• Return to oven for 10 more minutes or until cheese is lightly browned.
• Let stand for 10 more minutes, so sauce can thicken.
• Enjoy :).

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

Steps:

• 1. In a medium skillet over medium - high heat, add oil - once hot, add the kielbasa & onions, stirring occasionally - you want the sausage to start caramelizing and the onion to soften. Set aside.
• 2. Peel, wash and slice potatoes. Can do ahead, keep in cold water. You could par cook these now too, to cut down baking time, if using a harder potato- such as Russets. I usually will boil 10 - 15 minutes to soften some.
• 3. Start sauce: In a medium saucepan over medium heat- melt butter and once melted add the flour...whisk to make a paste and continue cooking for at least a 1 minute to remove the flour taste. I usually stir for 1 1/2 min.
• 4. Add the broth slowly and whisk as adding, making sure there are no lumps. Now add the cream and milk - then seasonings. Stirring often until you have a thickened white sauce. Taste now, and see if needs more seasonings.
• 5. In a 4 quart casserole. Ladle enough sauce to cover the bottom of the dish. Next, layer half the potatoes, then half the kielbasa and onion mixture. Next half the cheese.
• 6. Repeat layer of sauce, potatoes, kielbasa and end with cheese. ( you will need to push potatoes some into the white sauce). When cooking the sauce will cover the potatoes. So don't worry.
• 7. Cover and bake in a 350 degree oven for 45 minutes. Then, remove foil and continue baking for 40 minutes longer or until potatoes are fork tender.
• 8. Serve along side of your favorite vegetable and maybe a nice slice of crusty bread. Enjoy!

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.

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:

• 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.

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.