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Mashed Potato & Sausage Casserole

Mashed Potato & Sausage Casserole
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 5
Make a one-dish meat-and-potatoes dinner complete with veggies.
September 8, 2014


  • 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.

  • 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.
  • 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.

No nutrition information available for this recipe
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