Springtime brings an abundance of fresh produce, and nothing showcases seasonal vegetables better than a hearty, flavorful casserole. Sausage and Potato Casserole with Spring Veggies is the perfect marriage of comfort and freshness — a dish that’s warming enough for a cozy evening yet bursting with vibrant colors and flavors.
This recipe blends savory sausage, tender potatoes, and crisp seasonal vegetables like asparagus, peas, and carrots, creating a wholesome, satisfying meal. Whether you’re cooking for a family dinner, preparing a potluck dish, or planning your week’s meal prep, this casserole delivers rich flavor and nourishing ingredients in every bite.
Why This Recipe Works
- Balanced Flavors – The savory, slightly smoky sausage pairs beautifully with the earthy potatoes and sweet spring vegetables.
- Comfort Meets Freshness – While the sausage and cheese bring comfort-food warmth, the fresh vegetables lighten the dish for a well-rounded flavor profile.
- Customizable – You can adapt it to your favorite sausage type or whatever seasonal veggies you have on hand.
- Perfect for All Occasions – Weeknight dinners, weekend brunches, or even as a holiday side dish.
- Meal-Prep Friendly – Make it ahead and reheat for quick, delicious meals all week long.
Ingredients Overview
Before jumping into the full recipe, here’s a look at the key components and their roles in making this casserole irresistible.
Protein
- Sausage: Any variety works — Italian (mild or spicy), smoked kielbasa, chicken sausage, or turkey sausage. Sausage adds richness and a burst of flavor in every bite.
Carbs
- Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape while becoming tender and creamy inside.
Spring Vegetables
- Asparagus: Adds a fresh, grassy flavor.
- Green Peas: Sweet and vibrant; frozen or fresh both work.
- Carrots: Slight sweetness that balances the savory sausage.
Aromatics & Flavor Enhancers
- Onion & Garlic: Build a strong flavor base.
- Fresh Herbs: Parsley, thyme, or chives for brightness.
- Broth: Chicken or vegetable broth to keep the casserole moist and flavorful.
Dairy
- Cheese: Sharp cheddar melts beautifully and adds creamy richness.
Ingredient List (Serves 6–8)
For the Casserole:
- 1 lb (450 g) sausage, sliced into ½-inch pieces
- 4 medium Yukon Gold potatoes, diced into bite-size cubes
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup green peas (fresh or frozen)
- 1 medium carrot, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, finely chopped
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with oil or butter.
Step 2: Brown the Sausage
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add sausage slices and cook until golden-brown on both sides (about 5–6 minutes).
- Remove and set aside.
Step 3: Sauté the Potatoes
- In the same skillet, add the remaining olive oil.
- Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until lightly browned.
Step 4: Add Aromatics
- Add chopped onion and minced garlic to the potatoes.
- Cook for 3–4 minutes until the onion becomes translucent.
Step 5: Assemble the Casserole
- Layer sautéed potatoes, onions, garlic, carrots, peas, and asparagus in the baking dish.
- Sprinkle thyme, salt, and pepper over the vegetables.
- Pour broth evenly over the mixture.
- Top with browned sausage slices.
Step 6: Bake Covered
- Cover the dish with foil and bake for 40 minutes or until potatoes are fork-tender.
Step 7: Add Cheese
- Remove foil and sprinkle cheddar cheese on top.
- Bake uncovered for 10 minutes until cheese is melted and bubbly.
Step 8: Serve
- Let the casserole cool for 5 minutes before serving.
- Garnish with fresh parsley.
Serving Suggestions
- With Fresh Salad: Try a crisp Caesar salad or a simple spinach and cherry tomato salad.
- With Bread: Garlic bread or crusty baguette slices are perfect for mopping up flavorful juices.
- As a Brunch Dish: Serve alongside scrambled eggs for a hearty breakfast.
Variations
- Spicy Kick: Use spicy Italian sausage and add red pepper flakes.
- Low-Carb Version: Swap potatoes for cauliflower florets.
- Cheese Lovers: Mix cheddar with mozzarella or gouda for a gooey topping.
- Extra Veggies: Add zucchini, bell peppers, or mushrooms.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reheat:
- Oven: 350°F for 20 minutes.
- Microwave: Heat in 1-minute intervals, stirring between.
Expert Cooking Tips
- Choose Fresh, Firm Potatoes for the best texture.
- Don’t Overcook Sausage before baking — it will finish cooking in the oven.
- Cut Potatoes Evenly so they cook uniformly.
- Use Fresh Herbs to brighten the flavor before serving.
Nutritional Information (Per Serving)
(Approximate values for 1 serving out of 8)
- Calories: 320
- Protein: 16 g
- Carbohydrates: 24 g
- Fat: 18 g
- Fiber: 4 g
- Sodium: 720 mg
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes — assemble it up to 24 hours in advance, cover, and refrigerate. Bake as directed.
Q: What type of potatoes are best?
Yukon Gold or red potatoes are best because they stay creamy without falling apart.
Q: Can I make it dairy-free?
Yes — simply omit the cheese or use a dairy-free alternative.
Final Thoughts
This Sausage and Potato Casserole with Spring Veggies is proof that comfort food can be colorful, fresh, and nutritious. It’s versatile, family-friendly, and perfect for both busy weeknights and relaxed weekend dinners.
Once you try it, you’ll see why it’s a seasonal favorite — hearty enough to satisfy yet fresh enough to brighten any table.
