Sausage, Broccoli, Potato, & Cheddar Casserole

  • 2 lbs hot bulk sausage (Tennessee Pride)
  • 2 lbs red potatoes, cut into roughly 1″ x 1″ pieces (unpeeled)
  • 1 lb medium cheddar, cut into 1/2″ x 1/2″ cubes
  • 8 to 12 oz fresh broccoli (unfrozen)
  • 1 medium onion, chopped
  • 12 oz can evaporated milk
  • 3 jumbo (4 extra large) eggs, beaten
  • 1-1/2 tablespoons and 1 teaspoon salt, separated
  • 1/2 teaspoon black pepper
  • 1/2 cup margarine


(Many of these steps can be done at the same time, depending on your kitchen layout and equipment. The directions are presented by ingredient just to make it a little easier to follow what needs to happen.)

  1. In a large pot, add potatoes, margarine, 1-1/2 tablespoons salt, and just enough water to cover potatoes completely. Bring to boil; cook 17 minutes. Drain and rinse with cool water (or let sit in colander until cool).
  2. In a large skillet, scramble and brown sausage until mostly cooked. Add onion, and cook until onion is translucent. Drain and let sit until cool.
  3. Process broccoli in a food processor for about 10 seconds or until finely minced. (My food processor requires me to do this in two batches.)
  4. In a large mixing bowl, add eggs and evaporated milk. Combine well with a fork or whisk. Add broccoli and mix well. Fold in remaining ingredients using a silicon spatula.
  5. Transfer mixture to a greased or oiled 14 x 10 casserole dish. Ensure the mixture is evenly distributed. Refrigerate for at least 30 minutes.
  6. Preheat oven to 350 F. Bake for 45 to 55 minutes. Remove and let set for 5 to 10 minutes.

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