This creamy and cheesy casserole is easy to make and will be a hit with your family
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Cheesy Sausage and Potatoes Casserole

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 2 -3
Author: Judith Hannemann


  • 1 lb bulk mild breakfast sausage
  • 16 z 1/2 bag shredded frozen hash brown potatoes (thawed)
  • 2 tbs finely chopped onion
  • Sauce:
  • 3 tbs butter
  • 3 tbs flour
  • 1/2 cup chicken stock/broth
  • 2 cups milk
  • 4 oz Velveeta cubed (see note)
  • Salt and pepper see note
  • 2 tbs Panko bread crumbs optional


  • Preheat oven to 350 degrees F. Lightly spray a 1-1.5 quart baking dish. A 9-inch square would probably be good too.
  • Brown sausage and onion in a large skillet over medium heat. Drain sausage well. Set aside in a large bowl. Add the shredded potatoes to this bowl as well
  • In a large saucepan, melt the butter over medium. Whisk in the flour until you have a smooth paste. Cook until this bubbles and cook for about 1 minute.
  • Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until sauce begins to thicken and starts to bubble around the edge of the pan.
  • Add the Velveeta and reduce heat to low. Stir constantly until the Velveeta is melted.
  • Pour the sauce over the sausage/potato combination in the bowl—the amount of sauce you use it up to you. I used it all because I wanted it creamy. The consistency will be the same cooked as before, so let your eye—and your taste—be your guide. Mix well and turn into prepared pan.
  • Sprinkle top with Panko crumbs if using.
  • Bake at 350 degrees F for 45-60 minutes.
  • Recipe may be doubled to serve 4.


Substitute 1 cup shredded cheddar for the Velveeta.
Add salt/pepper AFTER the cheese has melted in the sauce. Velveeta and ANY cheese can be salty so add last.