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CHEESY SCALLOPED POTATOES AND SAUSAGE

Cheesy Scalloped Potatoes and Sausage4 - tslcThis recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and men love it.  I serve it with my Southern Cornmeal Hoecakes.  Leftovers can be reheated and keeps for several days in the fridge.  You could also cut this recipe in half.

1 pound package of smoked sausage (could use polish), sliced in rounds

7 to 8 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 ounce) package Colby Jack Cheese, cubed (can use whatever kind you like)

1 cup milk

1 cup sour cream

4 tablespoons butter or 1/2 stick or 1/4 cup

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoon all-purpose flour

1 cup shredded cheddar cheese (can use whatever kind you like)

paprika (about 1 to 2 tablespoons)

fresh parsley for garnish (Optional)

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion.  Toss to mix.  Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture.  Sprinkle cubed cheese on top.  In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour.  Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL. Remove from stove and pour over potatoes and sausage.  Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese.   Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork.  Remove foil and bake for 15 more minutes until starts to brown on top.  Remove from oven and garnish with fresh parsley.(Optional)  Makes 8 – 10 servings.  Enjoy!

Cheesy Scalloped Potatoes and Sausage2 - TSLC

Cheesy Scalloped Potatoes and Sausage - TSLC

Cheesy Scalloped Potatoes and Sausage3 - TSLC

You might also like the following casseroles, too:

Cabbage Roll Casserole

Cheesy Bacon Yellow Squash Casserole

Cheesy Macaroni and Cheese

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CROCK POT CHICKEN WITH SPICY CABBAGE

Crock Pot Chicken with Spicy Cabbage TSLC - CopyThis Crock Pot Chicken and Cabbage Recipe is easy and a good comfort food for cold weather or just anytime.  This can be served alone or over pasta, rice or mashed potatoes. It reheats great if you have leftovers.

3 to 4 boneless, skinless chicken breasts (could use other chicken parts)

3 tablespoon cooking oil

1/2 large head of cabbage, cut in wedges

1 medium onion, peeled, sliced and cut in rings (can use green onions)

1 large green, red or orange pepper, chopped or sliced

1 (14.5 ounce) can diced tomatoes, undrained

1 (4 ounce) can sliced mushrooms, drained

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 bay leaf

1/2 teaspoon dried basil

1 (4 ounce) can chopped green chilis, drained

few drops hot sauce, Optional

Brown chicken pieces on top of the stove in the cooking oil. While chicken is browning,  place cabbage wedges in the crock pot, add onion and green pepper.  Place browned chicken pieces on top of cabbage, onion and peppers. (If I am using chicken breasts, I cut mine in pieces but you can leave them whole) In a bowl whisk together the tomatoes, mushrooms, oregano, black pepper, salt, garlic powder, basil, green chilis and hot sauce. Add the bay leaf and pour over the chicken and cabbage.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Remove bay leaf.   Makes about 6 servings. Enjoy!

You might also like these crock pot recipes:

Homemade Crock Pot Applesauce

Honey Soy Pork Chops

Italian Sausage Spaghetti

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CROCK POT ROUND STEAK AND GRAVY

Crock Pot Round Steak and Gravy - Copy

This is a great recipe to serve anytime and your family or guests will love it.  Comfort food at it’s best!

2 to 3 lb. round steak, cut in serving size pieces
1 stick butter or margarine
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium sized onion, peeled and sliced
1 package onion soup mix
1 (14.5 oz) can beef broth
2 (7 oz.) cans mushrooms, drained, Optional
1 teaspoon brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 bay leaf
3 to 4 carrots, scraped and cut in pieces
 
In a bowl combine flour, garlic powder, salt and pepper.  Coat steak pieces with flour mixture.  Melt butter in skillet and brown steak on both sides.  Remove steak and put in slow cooker.  Cover steak pieces with the sliced onion broken into onion rings.  Add carrots.  In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, too)   Pour over steak, onion and carrots.  Add bay leaf.  Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender.  Remove bay leaf before serving.  Great over rice, noodles or mashed potatoes.  Makes 6 to 8 servings. Enjoy!
 
Serve with a big basket of my cornbread muffins and you have a meal!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
 
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CROCK POT ITALIAN SAUSAGE SPAGHETTI

Crock Pot Italian Sausage Spaghetti2 - CopyThis Crock Pot Italian Sausage Spaghetti is one of our favorites.   Just add some Italian bread or cornbread and you have a meal.  This dish is spicy and a great comfort food for cold weather. If you don’t like spicy, cut back on the seasonings.  Everyone I serve this dish loves it.

1 to 1 1/2 pounds Italian sausage

1 tablespoon olive oil or cooking oil

3 green peppers, seeded and cut into rings. (I use one orange, one green and one red)

1 large onion, peeled and cut into rings

1 (10 ounce) can tomatoes and green chilis

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can chicken broth

1 teaspoon oregano or Italian seasoning

1 teaspoon minced garlic

1 teaspoon dried basil

1 bay leaf

1/4 teaspoon black pepper

1/2 teaspoon salt

Few drops hot sauce (Optional)

8 ounces thin or angel hair pasta

Brown the Italian sausage in a skillet on top of the stove in the oil.  Add the pepper and onion rings to the crock pot and place browned Italian sausage on top.  In a large bowl combine the tomatoes and green chilis, tomato sauce, chicken broth, oregano, garlic, basil, bay leaf, black pepper, salt and hot sauce.   Stir to combine.  Pour over the sausage, onions and peppers.  Cook on low heat in the crock pot 7 to 8 hours or high 4 to 5 hours.  Remove sausage from pot and set aside.  Turn the temperature to high on the crock pot and add the spaghetti for about 30 minutes until tender and cooked. (I use the thin or angel hair because it cooks in 30 minutes.  If you use the thick it will take a little longer). Remove bay leaf before serving.   You can add the sausage back to the pot if you want to reheat it or just serve over the spaghetti and peppers on a platter.  Makes 6 to 8 servings. Enjoy!

You might also like my recipe for Baked Spaghetti.

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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