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Cheese Potato & Smoked Sausage Casserole




3 cups potatoes, peel, boiled, & diced while cool

4 tsps butter

4 tsps of flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

Half a kilo of Velveta cheese, cut into cubes

1/2 cup shredded sharp cheddar cheese

1 pound skinless smoked sausage

1/8 teaspoon paprika



Cut skinless smoked sausage in half, lengthwise, then cut into ½ inch “half moon” pieces. Cook in a cast iron skillet for about 15 minutes, stirring frequently, to brown slightly.

Meanwhile, place the cooked and diced potatoes into a 2-quart saucepan. Adding cooked meat also stir sweetly .

Blend all rest ingredients (specially for shredded cheddar cheese also paprika) in a saucepan on heat until warm, melt, and soft. (Utilize a whisk also stirring constantly).

Pour the white cheese sauce over the potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, then evenly sprinkle paprika on top.

Bake in a preheated 350°F oven for 35-45 minutes (watch, until golden brown on top)

See also  Slow Cooker Jambalaya

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