au gratin potatoes plus

a recipe by
iris mccall
chicago, IL

This recipe just jumped into my head this morning while I was trying to figure out what's for dinner. Wanted to make it substantial, it's pretty chilly today. One loves broccoli, the other doesn't, but will endure it with a little cheese. Would have used ground turkey, but it was frozen solid and the Italian sausage wasn't. Suffice it to say it turned out fantastic and all were happy it with it . We enjoyed it and if you decide to make it I hope you will also.

serves 4 plus leftovers
prep time 1 Hr 10 Min
cook time 40 Min
method Bake

Ingredients For au gratin potatoes plus

  • 2 pkg
    4.7oz au gratin potatoes
  • 1 can
    diced tomatoes with green chilies drained
  • 8 md
    hot or mild italian sausage, broken up
  • 1/2 stick
    butter
  • 1/2 lb
    broccoli florets,steamed and drained
  • 4 c
    boiling water
  • your favorite cheese for sprinkling on top (optional)

How To Make au gratin potatoes plus

  • From Instagram:  https://www.instagram.com/p/BQi-m2vhRpx/
    1
    Slice both onions brown or carmalized in skillet with 2 pats of butter, 20 minutes
  • From Instagram: Excuse my mess, creating new recipe and have to transfer pics one at a time
    2
    Remove onions from skillet. Add Italian sausage, brown you can break them up before or after browning.
  • From Instagram:  https://www.instagram.com/p/BQi8LhfBIIB/
    3
    Open tomatoes and drain well. Steam broccoli florets. Strain off excess water 5 minutes. Add pinch of sugar to tomatoes to break the bitterness.
  • From Instagram:  https://www.instagram.com/p/BQjHP0ulPWx/
    4
    Combine all cooked ingredients in a sprayed 9x11 pan, then add au gratin potatoes on top according to instructions on box
  • From Instagram:  https://www.instagram.com/p/BQjI1DjBIyI/
    5
    Place casserole in preheated 450° oven for 40minutes. After 40minutes remove from oven let stand 15 minutes. Serve hot and enjoy.
  • From Instagram:  https://www.instagram.com/p/BQjIIP9BtKl/
    6
    REMEMBER TO SQUEEZE OIL FROM SAUSAGE SO YOUR CASSEROLE ISN'T TOO GREASY.

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