Sausage Potato Casserole

• Meat

  • 1 lb Jimmy dean sausage, Original

• Produce

  • 1 Onion, small
  • 3 cups Potatoes

• Canned Goods

  • 1 can Cream of mushroom soup, condensed

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 cup Cheddar cheese, mild
  • 3/4 cup Milk
  • 1/2 cup Sour cream

Found on farmwifecooks.com

Description

Ingredients

• 1 pound Jimmy Dean® Original Sausage
• 1 can (10-3/4 ounces) condensed cream of mushroom soup
• ¾ cup milk
• ½ cup sour cream
• 1 small onion, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups thinly sliced peeled potatoes
• 1 cup shredded mild cheddar cheese
• 1 pound Jimmy Dean® Original Sausage
• ½ cup Homemade Pickles, see recipe below
• 1 cup Sprout Slaw, see recipe below
• 4 cups diced onions
• 2 tablespoons oil
• ¼ cup unsalted butter
• 8 slices brioche bread
• 2 tomatoes, sliced
• 1 cup shredded jarlsberg cheese
• Homemade Pickles
• ¼ cup sugar
• ¼ cup apple cider vinegar
• ¼ cup water
• ½ cucumber, seeded and sliced
• Sprout Slaw
• 2 cups shaved Brussels sprouts
• ¼ cup mayonnaise
• 1 tablespoon garlic paste

Directions

• In a medium skillet, brown the sausage over medium heat until no longer pink; drain.
• In a large bowl, combine the soup, milk, sour cream, onion, salt and pepper.
• In a lightly greased 5 qt. slow cooker, layer half the potatoes, soup mixture and sausage; repeat layers.
• Cook on low setting for 6-8 hours or until done.
• Uncover and sprinkle with cheese.
• Cover and cook 5-10 more minutes or until cheese has melted.
• Combine sugar, vinegar and water in a sauce pot and bring to a boil.
• Remove from heat and add cucumber slices.
• Refrigerate for an hour before use, the cucumbers will be tender yet still have texture.
• Combine Brussels sprouts, mayonnaise and garlic paste in a mixing bowl; keep refrigerated until use.
• Heat oil in a large skillet over medium.
• Add onions, butter and cook on medium-low heat for 30 minutes, stirring often until onions are tender.
• Drain and reserve excess butter to toast bread slices, refrigerate onions until cooled.
• Heat 1 tablespoon of reserved onion butter in the same skillet over medium.
• Toast 2 slices of bread at a time until desired doneness, repeat with remaining ingredients and set aside.
• In the same skillet, heat the tomato slices until a slight charring occurs, set aside.
• Combine the sausage and caramelized onions together in a mixing bowl.
• Divide the sausage mix into 4 equal parts and roll into individual ball-shapes.
• Using the same skillet, smash the sausage into the skillet with a flat spatula until you have your desired thickness.
• Cook over medium heat for 12-15 minutes or until the natural juices run clear.
• Finish with the shredded cheese and let melt before removing from the skillet.
• You can cook them all in the same skillet or two at a time.
• Layer the burger between toasted bread with tomatoes, pickles and slaw.

Nutrition