Sausage and Potato Casserole with Spring Veggies

Introduction

Sausage and Potato Casserole with Spring Veggies is a comforting, all-in-one dish that combines hearty flavors with fresh seasonal vegetables.
Juicy sausage, tender potatoes, and colorful spring veggies bake together in a savory, creamy sauce, creating a satisfying meal that is
perfect for busy weeknights or relaxed family dinners.

Ingredients

• 1 lb (450 g) smoked or Italian sausage, sliced
• 4–5 medium potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 cup fresh green beans or asparagus, trimmed
• 1 cup peas (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• ½ cup heavy cream or milk
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme or Italian seasoning
• Salt and black pepper, to taste
• ½ cup shredded cheese (optional)
• Fresh parsley or dill for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large skillet over medium heat, brown the sausage until lightly golden. Remove and set aside.
3. In the same skillet, add olive oil if needed. Sauté the onion and garlic until fragrant.
4. Add the carrots and potatoes to the skillet and cook for about 5 minutes.
5. Transfer the vegetables to the casserole dish. Add sausage, green beans (or asparagus), and peas.
6. In a bowl, mix the broth, cream, thyme, salt, and pepper. Pour evenly over the casserole.
7. Cover with foil and bake for 35–40 minutes, or until potatoes are tender.
8. Remove foil, sprinkle with cheese if using, and bake uncovered for 10 minutes until bubbly.
9. Let the casserole rest for 5 minutes before garnishing and serving.

Description

This casserole delivers a delicious balance of rich and fresh flavors. The sausage adds savory depth,
while the potatoes absorb the creamy sauce. Bright spring vegetables add color, texture, and a light
freshness that keeps the dish from feeling heavy.

Tips

• Use baby potatoes for quicker cooking and extra tenderness.
• Try chicken or turkey sausage for a lighter option.
• Add a teaspoon of Dijon mustard to the sauce for extra flavor.
• For a dairy-free version, substitute cream with coconut milk or extra broth.

Correction

• Undercooked potatoes: Cut potatoes into even, small pieces for uniform cooking.
• Watery casserole: Drain frozen vegetables before adding.
• Bland flavor: Season each layer, especially the potatoes.
• Overcooked veggies: Add delicate vegetables halfway through baking if desired.

Enjoy

Serve Sausage and Potato Casserole with Spring Veggies hot with crusty bread or a fresh green salad.
This cozy, flavorful dish is perfect for sharing and enjoying any day of the week.