This one-dish dinner gives your the flavors of Thanksgiving anytime of the year, and without all the hassle.
By Amber Massey
Chicken Sausage and Potato Casserole
- Total Time: 1 hour 15 mins
- Yield: 5 1x
Description
This one-dish dinner gives your the flavors of Thanksgiving anytime of the year, and without all the hassle.
Ingredients
Scale
- 3 (4-ounce) chicken Italian sausage links, casings removed (turkey may be substituted)
- 1 tablespoon butter
- 3 cups chopped onion
- 3/4 cup chopped celery hearts
- 8 ounces Baby Bella mushrooms, chopped
- 1 1/2 pounds red potatoes, cubed into bite-sized pieces (about 1/2-in cubes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fennel seed
- 3/4 cup fat-free, lower-sodium chicken broth
- Pinch of red pepper flake
- Cooking spray
- 3/4 cup (3 ounces) shredded Swiss cheese
- 2 tablespoons chopped fresh thyme
Instructions
- Preheat oven to 400°.
- Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion and celery; sauté 8 minutes, until onion begins to caramelize, stirring occasionally. Add mushrooms; sauté 6 minutes, until browned and juices are released, stirring occasionally. Add potatoes, fennel seed, and salt; sauté 5 minutes or until browned, stirring occasionally.
- Stir in crumbled sausage, red pepper flake, and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with fresh thyme.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main
