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If you're craving a hearty, comforting dish, this Sausage and Mushroom Casserole is just the ticket. It's packed with savory sausage, earthy mushrooms, and a creamy sauce that ties everything together. Perfect for a cozy dinner, this casserole is easy to whip up and sure to please everyone at the table. Let's dive into this deliciousness!
The name of the recipe: Sausage and Mushroom Casserole Recipe
Ingredients:
- 1 lb sliced sausage
- 8 oz sliced mushrooms
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, sauté onions and garlic until soft. Add mushrooms and cook until tender.
- Stir in heavy cream and chicken broth. Bring to a simmer.
- Add sausage back to the skillet. Season with salt and pepper.
- Transfer mixture to a baking dish. Top with shredded cheddar cheese.
- Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving.
What You Will Need
What you will need to make sausage and mushroom casserole
- Sliced sausage: Adds a savory, meaty flavor and hearty texture, making the dish filling and satisfying.
- Sliced mushrooms: Brings earthy, umami notes and a tender bite, complementing the sausage perfectly.
- Chopped onion: Provides sweetness and depth, balancing the richness of the sausage and cream.
- Minced garlic: Enhances the overall flavor with its aromatic and slightly spicy kick.
- Heavy cream: Creates a rich, creamy sauce that binds all ingredients together beautifully.
- Chicken broth: Adds a savory base, enhancing the flavors without overpowering the dish.
- Shredded cheddar cheese: Melts into a gooey, cheesy topping, adding a deliciously sharp and creamy finish.
Tools and Instruments Needed
- skillet: Used to brown sausage and sauté onions, garlic, and mushrooms, ensuring even cooking and flavor development.
- baking dish: Holds the casserole mixture and allows for even baking and cheese melting.
- knife: Essential for chopping onions and slicing sausage and mushrooms.
- cutting board: Provides a safe surface for chopping and slicing ingredients.
- oven: Bakes the casserole, melting the cheese and bringing all flavors together.
Sausage and Mushroom Casserole
A hearty casserole with sausage and mushrooms.
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Equipment
- Oven
- Baking Dish
- Skillet
Read more: Ham and Mushroom Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb Sausage sliced
- 8 oz Mushrooms sliced
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 cup Cheddar Cheese shredded
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, sauté onions and garlic until soft. Add mushrooms and cook until tender.
- Stir in heavy cream and chicken broth. Bring to a simmer.
- Add sausage back to the skillet. Season with salt and pepper.
- Transfer mixture to a baking dish. Top with shredded cheddar cheese.
- Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes:
Great for a cozy family dinner.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 20gFat: 35gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Read more: Spinach Mushroom Egg Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using heavy cream in this casserole not only adds richness but also helps to create a velvety texture that binds the sausage and mushrooms together perfectly.
Frequently Asked Questions
FAQ:
Can I use a different type of sausage?
Yes, any sausage you like will work.
Can I make this casserole ahead of time?
Absolutely, just refrigerate and bake when ready.
Can I use milk instead of heavy cream?
You can, but the sauce will be less rich.
Can I add other vegetables?
Sure, bell peppers or spinach would be great additions.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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