Dad-in-law always wants this when he’s here – he can’t get enough!

“Save this comforting dish to your recipe collection. When a  casserole emerges from the oven, it brings a sense of warmth and togetherness. It reminds me of cozy gatherings with loved ones, where we share stories and laughter over hearty homemade meals. The Sausage and Potato  Casserole with Spring Vegetables is a dish I’m excited to share with you today. Inspired by the classic Midwestern tradition of hearty  casseroles served over rice, it’s perfect for those looking for a quick, flavorful dish that celebrates the freshness of spring vegetables. Trust me, it’s a wonderful way to enjoy holiday gatherings and cherish family mealtime together.

While this dish shines on its own, it pairs beautifully with a simple green  salad dressed with a light vinaigrette for a refreshing contrast. For added brightness, consider serving it with tangy coleslaw or a dollop of applesauce—the sweet and savory flavors complement each other perfectly.

Here’s what you’ll need for six servings of Sausage and Potato  Casserole topped with spring vegetables:

Ingredients:

• • 1 pound sliced sausage
  • 4 medium potatoes, peeled and chopped into bite-sized pieces

• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup shredded Cheddar  cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 cup chicken or vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your  oven to 375°F (190°C) and lightly grease a 9×13 inch  baking dish.
2. In a large skillet over medium heat, brown the sausage slices until cooked through. Remove and set aside.
3. Add the chopped potatoes to the skillet and cook for about 10 minutes, or until they begin to soften. Add extra olive oil if needed.
4. Stir in the minced garlic and diced onion with the potatoes. Cook for an additional 3-5 minutes until the onion turns translucent.
5. Transfer the cooked potatoes, onions, and sausage to the prepared  baking dish. Add the asparagus and spread evenly.
6. Pour the chicken or vegetable broth evenly over the mixture in the baking dish. Sprinkle with dried thyme, salt, and pepper.
7. Cover the  baking dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and sprinkle shredded Cheddar  cheese over the top. Bake uncovered for another 15 minutes, or until the  cheese is melted and starts to turn golden brown.
9. Let the  casserole rest for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy the array of flavors while it’s warm!

Tips and Variations:

• • For a vegetarian version, substitute with plant-based sausage.

• • Feel free to swap asparagus with sliced carrots or fresh spinach based on preference.