Smoked sausage always has been a favorite part of morning breakfasts, but it also can be served for dinner. This versatile sausage can be used in a variety of main dishes, including the following casserole.
The dish is easy to make, and it’s easy on your food budget. Best of all, the blend of cheeses with the smoked sausage makes a tasty dish.
I like to serve it with a slice of crusty garlic bread, a mini-ear of fresh, buttered corn and slices of fresh ripe tomatoes. It’s a meal your whole family will love!
CHEESE POTATO AND SMOKED SAUSAGE CASSEROLE
3 cups Idaho potatoes, peeled, boiled and cut into cubes when cool
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Velveeta (or similar cheese), diced
1/2 cup sharp cheddar cheese, shredded
1 pound skinless, smoked sausage
1/2 teaspoon paprika
Cut skinless, smoked sausage in half lengthwise and then chop it into 1/2-inch, “half-moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently, to slightly brown. Then, drain off fat.
Put boiled and diced potatoes in a 2-quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except shredded cheddar and paprika) in a saucepan over medium heat until warm, melted and smooth. Use a whisk and stir constantly.
Pour cheese sauce over potatoes and meat and gently fold in. Sprinkle paprika evenly over top and then sprinkle shredded, sharp cheese over all.
Bake in a preheated 350-degree oven for 35-45 minutes or until golden brown on top.
Note: Red or Yukon potatoes may be used in this recipe.
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