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Mashed Potato & Sausage Casserole

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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 5
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Make a one-dish meat-and-potatoes dinner complete with veggies.
Created Sep 8, 2014
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  • 1 lb (500 g) bulk Italian pork sausage
  • 3 1/2 cups (875 mL) Green Giant* Frozen Mixed Vegetables
  • 1 cup (250 mL) beef broth
  • 3 tbsp (45 mL) all-purpose flour
  • 1/2 pkg Betty Crocker* Butter and Herb Mashed Potatoes (1 pouch)
  • Water, milk and margarine or butter as called for on potato mix box


  • 1
    Heat oven to 425ºF. Butter or spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
  • 2
    Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
  • 3
    Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, water, milk and margarine. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes longer or until potatoes begin to brown.

Expert Tips

  • Tip 1
    Tip : Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
  • Tip 2
    Substitution : You can substitute 1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices, for the bulk pork sausage. Omit the cooking step in step 1, and just mix the kielbasa with the vegetables.

Nutrition Information

No nutrition information available for this recipe
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