How to make creamy sausage and potato casserole

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Sausages and potatoes were just meant to go together, weren't they? If you've been serving them the same old way, with cooked sausages beside that pile of mashed potatoes, you've got to give the following recipe a try. It brings all the creaminess you're craving, and the spices from the sausage really shine through.
One of the best things about this recipe is that it uses just a few ingredients and comes together in no time at all. Cream of mushroom soup, a staple for casseroles, helps to create the sauce, and because there's not a ton of other ingredients, the sausage really gets to be the star. This is one dish that proves that simple really does mean scrumptious.
Cooktop Cove
Creamy Sausage and Potato Casserole
10 minutes
1 hour
1 hour, 10 minutes
1 tablespoon olive oil
1 pound pork sausage, removed from casing
1 10-ounce can condensed cream of mushroom soup
3/4 cup half and half
3 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
3 cups potatoes, peeled and cut into 1/2" cubes
1 cup cheddar cheese, shredded
Preheat oven to 350 degrees Fahrenheit and grease a 9" x 13" casserole dish.
In a large frying pan heat olive oil over medium heat. When hot, add sausage to the pan, breaking it up as you do.
Cook sausage for 5 to 8 minutes, until no longer pink.
In a large bowl combine cream of mushroom soup, half and half, green onions, salt, pepper, and paprika. Whisk to combine all ingredients.
Add sausage and potatoes to the soup mixture and stir to combine. Pour mixture into the prepared casserole dish.
Top casserole dish evenly with cheddar cheese. Cover dish with aluminum foil.
Place casserole in the preheated oven and bake for 50 minutes, or until the potatoes are tender.
Remove casserole from oven and remove foil.
Bake for another 10 minutes, until cheese has just started to brown.
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