Smoked Sausage, Corn, and Potato Casserole

• 1 pound smoked sausage, sliced
• 3 cups diced potatoes
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage slices until browned.
3. 3 Combine potatoes, corn, cheese, soup, milk, and seasonings in a greased 9x13 inch baking dish.
4. 4 Layer the cooked sausage over the potato mixture.
5. 5 In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
6. 6 Bake uncovered for 45 minutes or until potatoes are tender and top is golden.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Skillet
• Mixing bowls

Variations

• Add diced bell peppers for extra crunch.
• Substitute half the cheddar with Monterey Jack for a different flavor profile.

Substitutions

• If you can't find smoked sausage, use kielbasa.
• For a dairy-free option, use a dairy-free milk and cheese alternative.

Pairings

• A glass of Chardonnay complements the dish beautifully.
• Serve with crusty bread for a complete meal.

Nutrition

Tips

• For extra flavor, sauté onions and bell peppers with the sausage.
• This casserole tastes even better the next day!

Storage

Store leftovers in an airtight container in the refrigerator 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 at 350°F for 45 minutes.

Serving Suggestions

• Serve with a side of steamed green beans.
• Pairs well with a crisp garden salad.

FAQ