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Dad-in-law always wants this when he’s here – he can’t get enough!
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As soon as a casserole comes out of the oven, it brings a sense of coziness. It makes me think of warm and welcoming get-togethers with relatives, when we share tales and laugh over big bowls of homemade food. Sausage and Potato Casserole with Spring Vegetables is a simple dish that I want to share with you today. That meal is just that kind. The classic Midwestern fondness for hearty, simple casseroles served over rice is the recipe’s inspiration. When you’re in the mood for something quick and easy that incorporates the flavor of spring vegetables, this recipe is ideal. Have faith in me when I say it’s a fantastic way to ring in the holidays and treasure family time spent eating together.
much while it may stand on its own, this dish is much better with a simple green salad drizzled with a mild vinaigrette for a refreshing contrast. And if you’re looking to add some brightness, try pairing it with some acidic coleslaw or a dollop of apple sauce. The sweet and salty flavors complement each other well.
Six servings of a sausage and potato casserole topped with spring vegetables.
Here are the ingredients: – 1 pound of sliced sausage – 4 medium-sized potatoes that have been peeled and chopped into bite-sized pieces – 1 cup of asparagus that has been trimmed and cut into 1-inch pieces – 1 small yellow onion that has been diced – 2 minced garlic cloves
Cheddar cheese, shredded, measuring one cup
– Olive oil—2 tablespoons—1 teaspoon of dried thyme – Broth—1 cup of chicken or veggie –
Season with salt and pepper to taste. Garnish with fresh parsley, if desired.
