Sausage Potato Broccoli Cheddar Casserole

  • 2 pounds hot ground pork sausage
  • 2 pounds red potatoes (unpeeled), quartered and sliced
  • 8 to 12 ounces broccoli, sweated and chopped
    • The easiest way to sweat the broccoli is to put it in the microwave on high for 5 minutes with a tablespoon of butter, then drain.
  • 16 ounces cheddar cheese, cubed
  • 1 medium sweet onion, chopped
  • 1 can (12 ounces) evaporated milk
  • 4 large eggs, beaten
  • 1 teaspoon dried parsley
  • 1 tablespoon and 1 teaspoon salt, divided
  • 1/2 teaspoon course black pepper


  1. Add potatoes to a medium or large pot, and add just enough water to cover and 1 tablespoon salt. On high burner, bring to a boil and cook for about 8 to 10 minutes. Drain and allow to cook to room temperature. (Honestly, I’m guessing on the amount of salt that goes in the water. As the joke goes, I measure it “with my heart”.)
  2. In a large skillet over medium-high heat, add sausage and onion. Cook until sausage is done. Drain. Allow to cool to room temperature.
  3. In a small mixing bowl, add eggs, evaporated milk, 1 teaspoon salt (not guessing this time), black pepper, and parsley. Mix well.
  4. Add all ingredients to a large mixing bowl and fold together. Transfer to an oiled 9×13 inch casserole dish and spread evenly.
  1. In a preheated oven, bake at 350 F for 50 minutes.
  1. Allow to cool for 5 to 10 minutes before serving.

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