A warm casserole dish, just out of the oven, has a soothing quality about it. It brings back fond memories of home cooked meals shared with loved ones, when laughter and tales abound. I have a simple recipe for a sausage and potato casserole with spring vegetables that I would like to share with you today. That meal is just that type. Easy-to-make, hearty casseroles are a typical Midwestern favorite, and that’s where the idea for this dish originated. When you’re in the mood for something quick and easy that incorporates the flavor of spring vegetables, this recipe is ideal. Believe me when I say it’s a great way to enjoy the holiday season and spend quality time with family and friends around the table.
A simple green salad with a mild vinaigrette adds a crisp, refreshing element to this dish, which is already a hefty supper. To add some brightness, try topping it with acidic coleslaw or a dollop of apple sauce. The sweet and salty sausage goes well with the sauce.
What You Need:
For Ingredients
One pound of sliced sausage of your choice – Four medium-sized potatoes, peeled and diced into little pieces
In a medium saucepan, sauté the following ingredients: 1 cup of trimmed and chopped asparagus, 1 small diced onion, 2 minced garlic cloves, 1 cup of shredded cheddar cheese, 1 cup of chicken or vegetable broth, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, salt, pepper, and, if desired, fresh parsley for garnish.
1. Prepare a 9×13 inch baking dish by gently greasing it with a little olive oil or cooking spray and preheating the oven to 375°F (190°C).
The second step is to brown the sausage pieces in a big pan over medium heat. Lay them aside after taking them out of the pan.
3. Toss in the diced potatoes and continue cooking for another ten minutes, or until they begin to soften. A little additional oil, if necessary, might be added.
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