Creamy Sausage, Pepper, and Potato Bake

• 1 lb mild Italian sausage
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 4 cups peeled and diced potatoes (about 2 large)
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage until browned. Drain excess fat.
3. 3 Add onion and bell peppers to the skillet; cook until softened.
4. 4 In a greased 9x13 inch baking dish, layer half of the diced potatoes.
5. 5 Top with the sausage mixture, then the remaining potatoes.
6. 6 In a bowl, combine soup, milk, thyme, paprika, salt, and pepper. Pour over the potato layer.
7. 7 Sprinkle with shredded cheese and breadcrumbs.
8. 8 Bake uncovered for 45 minutes or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add a can of diced tomatoes for a saucier dish.
• Swap the cheddar for pepper jack cheese for extra spice.

Substitutions

• Use diced ham if sausage isn't your thing.
• Substitute cream of chicken soup for mushroom.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté onions and peppers in a bit of olive oil before adding to the sausage.
• This dish can be prepared ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• Pairs well with a fresh green salad.
• Serve with warm crusty bread for a hearty meal.

FAQ