Description
Spring brings with it a sense of renewal—not just in nature, but in our kitchens, too.
Ingredients
- 1 lb smoked sausage (sliced into ½-inch rounds)
- 4 medium potatoes (Yukon gold or red, cubed)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1½ cups shredded cheddar cheese
- ¾ cup chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Optional garnish: chopped parsley or chives
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
In a large bowl, toss cubed potatoes with 1 tbsp olive oil, salt, pepper, and thyme. Spread them in a single layer in the dish. Roast for 15 minutes uncovered.
After 15 minutes, remove the dish from the oven. Add sliced sausage, asparagus, onion, and garlic. Drizzle remaining olive oil over the top. Toss gently to combine.
Pour broth evenly over the mixture. Sprinkle with 1 cup of cheddar cheese. Cover with foil and bake for 20–25 minutes.
Remove foil, sprinkle remaining ½ cup cheese over the top, and bake uncovered for another 5–10 minutes until cheese is golden and bubbly.
Let sit for 5 minutes before serving. Garnish with parsley or chives if desired.
Notes
Make-Ahead: Assemble up to 24 hours ahead and refrigerate. Let sit at room temp while oven preheats.
Fridge: Store leftovers in airtight containers for up to 4 days.
Reheat: Microwave individual portions or reheat covered in the oven at 350°F for 10–15 minutes.
Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 430
- Fat: 27g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
Keywords: Sausage and Potato Casserole with Spring Veggies