Easy Cheesy Broccoli, Sausage, 'n' Tater Bake

 

 This hearty casserole was inspired by my dear friend, Carol. 

She mentioned to me that she had made a casserole using Cheddar cheese soup, potatoes, and "kabossy" (because, seriously, does anyone really say "keelbossuh?"). Then she told me to feel free to "Joeyize" it, if I feel so inclined. Um... YES. Challenge accepted! So I added a few extra flavors to the sauce, and some broccoli for a little veg. It turned out great! Hearty and filling, and all in one pot. NAILED it! And I can honestly tell you that I immediately wanted to make it again after there was no more left. That's always a good sign!

 So if you're feeling a little casserole-y, give this one a try... my Joeyized version of Carol's casserole. 

Side note, my sister Cathy suggested calling it a tater bake because "tater is just fun to say!"

Who am I to argue??  Sounds to good me! Thanx again, Carol, for the inspo! Enjoy! 

  

 

 

Oil or bacon fat
1 lb Kielbasa or other smoked sausage, sliced
1 small onion, diced
4 potatoes, peeled and diced
2 cloves garlic, minced
1 bunch broccoli, cut into florets
1 can Cheddar cheese soup
1/2 soup can of milk
1 cup sour cream
Dash of Worcestershire sauce
1 tbs mustard, any kind
S&P to taste
4 oz Cheddar cheese, shredded
French fried onions 



 In a wide shallow pan, over medium heat, sauté the sausage and onions in the bacon fat until slightly browned.
 In a large mixing bowl, stir together the sausage and onions with remaining ingredients except the cheese and French fried onions. Pour into a large casserole dish. Cover tightly with foil and place in the oven for about 45 minutes. Remove foil. Top with Cheddar cheese and French fried onions. Place back in the oven (uncovered) for an additional 10 minutes. Remove from oven. Let it sit for a good 10-15 minutes before serving. 

Tips:

-If you have a large wide shallow pan that can go in the oven, you can do the whole casserole in one dish. Just saute the sausage and onions, add the remaining ingredients as directed, toss until well combined, cover and bake. Personally, I don't like to do the one pot thing. While I understand the appeal of "one pot = fewer dirty dishes," I very much prefer mixing in a mixing bowl, as opposed to trying to mix in a casserole dish where everything is spilling over the sides. Know what I mean?

-One of the key ingredients is the mustard. You can literally use any kind.. yellow, brown, Dijon, even dry powder.. it will all work. It’s the secret flavor weapon for making cheesy things taste more cheesy!
-This recipe is the classic example of “if you like a lot, add a lot” (as my Mom used to say.) Feeding a big crowd? Add another potato or two. Wanna add some more veggies? Add diced carrots or even cauliflower florets. Wanna use chicken instead of sausage? Go for it! Want it to be completely meat free? Do it!
The French fried onions are optional, but let’s be honest, was there ever a casserole that wasn’t made better by adding them on top? I think not.