Sausage Potato Casserole Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb sausage, sliced
02 -
4 medium potatoes, peeled and chopped into bite-sized pieces
03 -
1 cup asparagus, trimmed and cut into 1-inch pieces
04 -
1 small yellow onion, diced
05 -
2 cloves garlic, minced
06 -
1 cup shredded cheddar cheese
07 -
1 cup chicken or vegetable broth
→ Seasonings and Garnish
08 -
2 tablespoons olive oil
09 -
1 teaspoon dried thyme
10 -
Salt to taste
11 -
Pepper to taste
12 -
Fresh parsley for garnish
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
02 -
Heat a large skillet over medium heat and cook the sausage slices until browned. Remove from skillet and set aside.
03 -
In the same skillet, add the chopped potatoes and cook for about 10 minutes until they start to soften. Add more oil if needed.
04 -
Add diced onion and minced garlic to the skillet with the potatoes. Cook for another 3-5 minutes until the onion becomes translucent.
05 -
Transfer the cooked potatoes, onions, and sausage into the prepared baking dish. Mix in the asparagus gently.
06 -
Pour the broth evenly into the baking dish. Sprinkle with dried thyme, salt, and pepper to taste.
07 -
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
08 -
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
09 -
Let the casserole rest for a few minutes before garnishing with fresh parsley. Serve warm.
# Notes:
01 -
For a vegetarian variation, replace sausage with a plant-based alternative.
02 -
Substitute asparagus with carrots or spinach to fit preferences.
03 -
To achieve a creamier texture, add a dollop of sour cream or splash of heavy cream before baking.
04 -
Leftover casserole can be reheated for breakfast.
05 -
Cooking is a celebration of bringing family together.