Wake-Up Casserole

Ingredients and Weight:

• 6 medium-sized russet potatoes, peeled and diced (1 pound)
• 1 large yellow onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 1 pound breakfast sausage, cooked and crumbled
• 1 can (10.75 ounces) cream of potato soup
• 1 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the potatoes and onions over medium-high heat until softened about 10 minutes.
3. Add the bell pepper and continue cooking until softened, about 5 minutes.
4. Stir in the cooked sausage and spread the mixture into a greased 9x13-inch baking dish.
5. In a separate bowl, combine the cream of potato soup, milk, salt, black pepper, and half of the cheddar cheese.
6. Pour the soup mixture over the potato mixture.
7. Sprinkle the remaining cheddar cheese and parsley on top.
8. Bake for 30-35 minutes, or until the potatoes are tender and the casserole is bubbly.

Nutritional Information:

• Serving size: 1/8 of casserole
• Calories: 350
• Fat: 15 grams
• Cholesterol: 70 milligrams
• Sodium: 800 milligrams
• Carbohydrates: 35 grams
• Protein: 20 grams

Dish Characteristics:

• Savory and flavorful
• Creamy and comforting
• Easy to make and suitable for a crowd
• Can be served as a breakfast, lunch, or dinner option
• Versatile: can be customized with different toppings or ingredients

User Comments:

• "This casserole was a hit at my brunch party. The potatoes were crispy on the outside and tender on the inside, and the sausage and cheese added a savory richness."
• "I love the ease of this recipe. It's perfect for busy mornings or when you're feeding a crowd."
• "I made this casserole ahead of time and refrigerated it overnight. It reheated beautifully and still tasted amazing the next morning."

Special Precautions and Tips:

• Use a sharp knife to dice the potatoes for even cooking.
• Do not overcook the potatoes in the skillet, as they will continue to cook in the oven.
• If you prefer, you can use other types of potatoes, such as Yukon Gold or red potatoes.
• This casserole can be made gluten-free by using gluten-free breakfast sausage and cream of potato soup.