Polish Sausage Casserole

Polish sausage casserole also contains potatoes, Brussels sprouts and corn. It is an easy one pot meal that once put together bakes unattended in the oven while you do other things. The spices in the sausage blends well with the potatoes and other vegetables.

It is super easy because it is made from packaged and frozen foods that you probably have on hand. The prep is minimal and the cooking method easy. The recipe can also take advantage of leftovers if you have vegetables from previous meals in the refrigerator. As with most casseroles it contains economical ingredients to create a tasty dish.

One pot meals and casseroles are the mainstay of many cooks in the United States and around the globe. Casseroles became popular in the U.S. during the later part of the 1800s and recipes began to appear in cookbooks around 1900. Casserole recipes usually include a protein in the form of meat, foul, fish or seafood along with a selection of vegetables plus starchy ingredients which can include either rice, pasta or potatoes.

The recipe will serve 4 adults. It could serve more if a salad is added to the meal. Serve with homemade or good bakery bread and butter. Any simple dessert would go well with this meal such as a pudding served with crumbled cookies on top.


Polish Sausage Casserole


  • 3 cups of water
  • 1 package of frozen Brussels sprouts (in butter sauce, about 20 sprouts)
  • 1 package of scalloped potatoes (a packet of dry potatoes and a packet of dry sauce mix)
  • 1 tablespoon of butter (optional)
  • 1 cup of frozen corn


Bring the water to a boil in a large oven proof pan or a Dutch oven over high heat. The pan used should have a lid that fits well.

When the water boils cut the plastic bag from the frozen sprouts and put the still frozen contents of the package into the boiling water. Cover the pan and cook 5 to 10 minutes.

When the water is boiling again and the sprouts are thawed stir in the package of dry potatoes. Add a tablespoon of butter (or not) and the contents of the sauce package from the package of scalloped potatoes. Stir in the cup of frozen corn. Stir well and cover the pan.

When the contents of the pan come to a boil remove the Polish sausage from the packaging and lay it on top of the vegetables. Remove the pan from the heat.

Heat the oven to 350 degree F. and bake the casserole (in the same pan) for 45 minutes covered. If you want the top of it browned a bit remove the cover the last 10 minutes.

Allow the casserole to sit for 10 minutes uncovered before serving. Cut the sausage into 4 pieces. Grated cheese can be sprinkled over the servings.


Any flavor of packaged scalloped type potatoes can be used in this recipe. The cheaper store brands are just as good as name brands and much cheaper.

More vegetables can be added by including small amounts of leftovers from the refrigerator or freezer.

A half of a medium onion sliced thin can be added right before the sausage is put in.

Fresh vegetables such as diced green pepper or sliced celery or carrots could be added.

The sausage can be cut into half inch slices and stirred into the other ingredients before baking. Hot dogs sliced or whole could be used instead of Polish sausage. Any type of leftover cooked meat might be used. Ham, chicken, pork chops, roast, and so on. A can of drained tuna might be good with a package of au gratin potatoes.

I suspect a large box or two small boxes of inexpensive Mac and cheese would also work in this recipe.



About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Casseroles, Dinner, Food, Food History, Lunch, Main Dishes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

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