It has been dry as a bone in East Texas where Brookshire’s is headquartered, but today, it’s finally raining.
I think it’s only rained once since May, and the landscape is a dust bowl, needless to say. My backyard is a sand pit, and my big, old dog tracks it in every time he goes in and out. So then, by default, my living room is a sand pit, too, and it takes a lot of work to keep it clean.
Right now, the rain is falling blissfully, gently enough to let it soak into the parched earth but continuously enough that it’s helping the parched conditions.
I love to be outside on the patio in the evenings, but tonight is going to be all about candles, my couch and a movie! This casserole is the perfect comfort food. It’s warm, gooey and delicious. Of course, best of all, it uses Eckrich Smoked Sausage, which is on sale this week at Brookshire’s.
Smoked Sausage Casserole
3 cups baking potatoes, peeled and diced
1 lb Eckrich Smoked Sausage
1/2 cup white onions, diced
4 Tbs butter
4 Tbs flour
2 cups milk
1/2 lb Velveeta cheese, diced
1/2 tsp salt
1/2 tsp pepper
1/2 cup sharp cheddar cheese, grated
Boil potatoes until fork tender; drain and cool.
Slice sausage into rounds, then in half again to make “moons.”
Sauté in a heavy skillet with onions until sausage is slightly browned and onions are opaque.
Gently combine potatoes, sausage and onions in a large casserole dish sprayed with nonstick cooking spray.
In a large saucepan, melt butter. Whisk in flour until a paste forms; slowly add milk and let thicken. Add Velveeta, salt and pepper; stir until smooth and creamy.
Pour on top of potato mixture. Sprinkle the cheddar cheese on top.
Bake at 350° F for 35 to 45 minutes, or until the top is golden-brown.
Nutritional Information: Calories Per Serving: 871, Calories from Fat: 587, Fat: 65 g (32 g Saturated Fat), Cholesterol: 177 mg, Sodium: 2327 mg, Carbohydrates: 37 g, Fiber: 3 g, Sugar: 7 g, Protein: 34 g.
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