Jalapeno Sausage and Potato Casserole
Jalapeno Sausage and Potato Casserole
Ingredients
- 1 pound jalapeno smoked sausage
- 1 pound frozen diced potatoes
- 8 ounces cream cheese, cubed
- 1 can cream of chicken soup, (10.5 ounce)
- 1 1/4 cups milk, (measured using the empty soup can)
- 2 teaspoons seasoning blend, or to taste
- 1 1/2 cups shredded cheddar cheese, as needed to cover
- 1 cup shredded pepper jack cheese, as needed to cover
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375
- 2
Slice the jalapeno smoked sausage into 1/4-inch thick rounds.
⏱️ 5 min
- 3
Pour the bag of frozen diced potatoes into a 9x13 inch casserole dish, spreading them evenly.
⏱️ 1 min
- 4
Add the sliced smoked sausage on top of the potatoes in the casserole dish.
⏱️ 1 min
- 5
Scatter the cubed cream cheese pieces evenly over the potatoes and sausage.
⏱️ 2 min - 6
Add the can of cream of chicken soup directly into the casserole dish.
⏱️ 1 min
- 7
Fill the empty cream of chicken soup can with milk and pour it into the casserole dish.
⏱️ 1 min
- 8
Sprinkle a generous amount of seasoning blend over all the ingredients in the dish.
⏱️ 1 min
- 9
Using a large spoon or spatula, mix all ingredients thoroughly in the casserole dish until well combined and the cream cheese is somewhat distributed.
⏱️ 5 min
- 10
Cover the mixture evenly with a layer of shredded cheddar cheese.
⏱️ 1 min
- 11
Add a second layer of shredded pepper jack cheese on top of the cheddar cheese.
⏱️ 1 min
- 12
Cover the casserole dish tightly with aluminum foil and bake at 375°F for 45 minutes.
⏱️ 45 min•🌡️ 375
- 13
After 45 minutes, carefully remove the foil from the casserole and continue baking for an additional 15 to 20 minutes, or until the cheese is golden brown and bubbly and the potatoes are tender.
⏱️ 20 min•🌡️ 375
- 14
Remove from the oven and let stand for 5 minutes before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeno Sausage and Potato Casserole
- 1 pound jalapeno smoked sausage
- 1 pound frozen diced potatoes
- 8 ounces cream cheese, cubed
- 1 can cream of chicken soup, (10.5 ounce)
- 1 1/4 cups milk, (measured using the empty soup can)
- 2 teaspoons seasoning blend, or to taste
- 1 1/2 cups shredded cheddar cheese, as needed to cover
- 1 cup shredded pepper jack cheese, as needed to cover
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375 - 2
Slice the jalapeno smoked sausage into 1/4-inch thick rounds.
⏱️ 5 min - 3
Pour the bag of frozen diced potatoes into a 9x13 inch casserole dish, spreading them evenly.
⏱️ 1 min - 4
Add the sliced smoked sausage on top of the potatoes in the casserole dish.
⏱️ 1 min - 5
Scatter the cubed cream cheese pieces evenly over the potatoes and sausage.
⏱️ 2 min - 6
Add the can of cream of chicken soup directly into the casserole dish.
⏱️ 1 min - 7
Fill the empty cream of chicken soup can with milk and pour it into the casserole dish.
⏱️ 1 min - 8
Sprinkle a generous amount of seasoning blend over all the ingredients in the dish.
⏱️ 1 min - 9
Using a large spoon or spatula, mix all ingredients thoroughly in the casserole dish until well combined and the cream cheese is somewhat distributed.
⏱️ 5 min - 10
Cover the mixture evenly with a layer of shredded cheddar cheese.
⏱️ 1 min - 11
Add a second layer of shredded pepper jack cheese on top of the cheddar cheese.
⏱️ 1 min - 12
Cover the casserole dish tightly with aluminum foil and bake at 375°F for 45 minutes.
⏱️ 45 min•🌡️ 375 - 13
After 45 minutes, carefully remove the foil from the casserole and continue baking for an additional 15 to 20 minutes, or until the cheese is golden brown and bubbly and the potatoes are tender.
⏱️ 20 min•🌡️ 375 - 14
Remove from the oven and let stand for 5 minutes before serving hot.
⏱️ 5 min