Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top


Zuppa Toscana

contributed by Laurel Turner

1 lb Italian sausage (I like mild sausage)
3 medium to large potatoes UNPEELED, sliced into slices
1 large onion, chopped
4 strips of thick cut bacon
 4 garlic cloves, minced
3 cups kale chopped
2 (8 ounce) cans chicken broth
1 teaspoon of crushed red pepper flakes
1 quart water
1 cup heavy whipping cream, or 1 1/2 cups of half and half
cut up and cook the 4 strips of bacon…remove from the pan…leave the drippings.
add 1 large onion finely chopped…sautee until soft.
add the minced garlic and the sausage…after meat is cooked through add your potatoes and incorporate with the meat, onion and garlic
.sautee approximately 5 minutes.
add the water and chicken broth, bring to a slow simmer.
in the 1 cup of heavy cream or 1/2 and 1/2 add 1 tbs cornstarch…stir to combine.
slowly pour into hot soup while continously stirring..
add your kale…stir kale into soup…add in your bacon and cover the pot..
remove from the heat, let set 5 minutes to wilt the kale..
.eat and enjoy !


contributed by Michelle Anderson

1lb sausage

1/2lb hamburger (I use all sausage 2 rolls)

8oz jar of taco sauce

16oz jar of your favorite spaghetti sauce

1lb of mozzarella cheese (more or less depending on taste)

Brown meat and drain.  Add sauces and simmer.  While sauce simmers, boil 1lb of your favorite pasta shape (we like penne, shells, or bow ties)  When noodles are done, drain and mix with sauce, pour into 9×13 pan (or whatever works) and cover with cheese and bake @ 350 until sauce is bubbly and cheese is melted.

Sausage Stuffing

contributed by Jaime Gregory Cecil


12 ounces bulk pork sausage

3/4 cup finely chopped onion (1 large)

1/2 cup chopped green sweet pepper (1 small)

1/2 cup chopped celery (2 stalks)

1/2 cup butter or margarine

5 cups dry white bread cubes

4-1/2 cups crumbled corn bread

1 teaspoon poultry seasoning

1/8 teaspoon black pepper

3/4 cup chopped pecans, toasted (see tip) (optional) *She did not use Pecans.

1-1/4 to 1-1/2 cups chicken broth


1.In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.

2.In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.

3.In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans.

Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.

4.Or use bread mixture to stuff one 10- to 12-pound turkey. (See stuffing tips.) Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. (For doneness temperatures and roasting times, see roasting chart.) Makes 10 to 12 servings.

5.Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth.

Breakfast Bake

contributed by Alison Alves

1 can crescent rolls,

1 pkg sausage(I have used bulk and links cooked and diced)

6 eggs

1/2 c milk

1/2 tsp pepper

1c cheddar

1c mozzarella cheese.

Heat oven to 350 unroll dough in 13×9 greased baking dish.  Firmly pressing seams to seal. Cover with sausage combine eggs, milk and pepper pour over sausage top with cheese and bake for 25min or until center is set

Egg Rolls

1 lb sausage

1 tbsp sugar

1/4 cup soy sauce

garlic to taste

onion to taste

…2 tbsp sesame oil

1 can water chestnuts

3 carrots

2 celery ribs

1/2 head of cabbage

1 pkg egg roll wraps

Brown sausage in garlic and onion; drain. Add soy sauce, sugar, sesame oil, water chestnuts, carrots and celery. Cook till tender then add cabbage till wilts. Scoop 1/4 cup into each wrap and roll. Can either bake at 375 or fry. We bake and turns out good and little healthier. Will have extra filling but is good over rice.