Easy Casserole | CREAMY POTATO, SAUSAGE & BROCCOLI

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Scrub the potatoes with a vegetable brush and chop them into bite-sized pieces.

Fill a large pot with water, adding the potatoes and enough water to cover them by about 1 inch.

Add 1/2 tablespoon of salt to the pot and bring to a boil.

Lower the heat to medium-high and let the potatoes simmer for about 15 minutes until fork tender.

Cut the florets off the head of broccoli into bite-sized pieces and set aside.

Add the broccoli to the potatoes about 5 minutes before they are done cooking.

Chop the beef smoked sausage into bite-sized pieces.

Dice the yellow onion.

In a large skillet, heat 2 tablespoons of cooking oil over medium-high heat.

Add the sausage and onion to the skillet and cook until the sausage is crispy and the onions are softened.

Once the potatoes are tender, drain them and return them to the pot.

Add 1 teaspoon of minced garlic to the potatoes and broccoli and cook for another 30 seconds.

In a bowl, combine 2 cans of cream of chicken soup and 10 oz of chicken broth, stirring well.

Add 1/2 cup of sour cream and 4 oz of sharp cheddar cheese to the soup mixture and combine thoroughly.

Spray a 9x13 baking dish with nonstick cooking spray.

Layer the potatoes and broccoli in the bottom of the baking dish, followed by the sausage and onion mixture.

Pour the creamy sauce over the casserole and gently mix it together without mashing the potatoes.

Cover the baking dish with foil and bake in a preheated oven at 375°F for 20 minutes.

Remove the foil and sprinkle an additional 4 oz of cheddar cheese on top.

Bake for another 15 minutes until the cheese is melted and golden brown.

Let the casserole rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens