Cheesy Sausage Mushroom & Potato Bake

There are recipes that I have had for years and have made numerous times, but somehow they eventually get pushed to the back and forgotten.  This is one of those recipes.  It has been years since I have made this, but it is now back to the front!  In fact when we had it for dinner, my two youngest children didn’t remember me ever making it.  That’s how long it had been.

It is a little older recipe and I thought it needed a little extra kick, so I added a few ingredients that were not in the original recipe.  Green peppers, mushrooms, and a few red pepper flakes, really made this old casserole delicious!

I happened to have red potatoes and since I REALLY hate peeling potatoes, I just sliced them thin and threw them in.  Feel free to use russets or whatever potato you have on hand.  You can peel or not peel, totally your preference.  I would ordinarily use fresh mushrooms, but I didn’t have them, so I used a can of them.  Any kind of sausage is good. I had regular breakfast sausage, but a hot sausage or any other would be great.

After remember just how good this recipe is, I’m thinking I may need to back and look at other oldies, but goodies to give a little makeover and put on my dinner menu once again.

Sausage 023


  • 1 pound bulk pork sausage (may use hot or mild)
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 4-6 ounces chopped mushrooms
  • 1 can cream of mushroom soup
  • 3/4 cup milk
  • 1/2-1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes
  • 3 cups thinly sliced potatoes (I used red with skins on)
  • 1 cup sharp cheddar cheese, shredded


In large skillet, cook sausage until no longer pink.

Add green pepper, onion, and mushrooms and cook until softened.

Drain excess grease.

In bowl, combine soup milk, salt, pepper and red pepper flakes.

In greased baking dish, layer 1/2 potatoes, then soup mixture, then sausage;  repeat.

Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender.

Uncover and sprinkle with cheese.

Return to the oven until the cheese is melted, about 5 minutes.

Yield: 4+ servings (I typically double this and use a 9×13 dish for my family).