Sausage Gravy Tater Topped Bake
This versatile bake is a bona fide crowd pleaser, whether it’s the centerpiece of your weekend brunch spread or a spotlight-stealing side dish for your next potluck dinner. That’s because the combo of crispy potatoes and Campbell’s® Cream of Mushroom Soup (used here as the base for a delicious gravy) is hard to resist, especially when it’s paired with savory breakfast sausage and melty mozzarella cheese.
Ingredient
- 1 tablespoon neutral oil (like vegetable, canola or grapeseed oil)
- 1 pound uncooked pork breakfast sausage links, casings removed
- 1 cup cold milk
- 1 tablespoon all purpose flour
- 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup
- 1 cup shredded mozzarella cheese, plus another 1/4 cup to 1/2 cup more for topping, if desired
- 32 ounces frozen fried potato nuggets
- 2 tablespoons sliced green onion (scallion), for garnish
Direction
- Preheat the oven to 425 degrees. In a large skillet, heat oil over medium high heat for 1 to 2 minutes or until hot. Add the breakfast sausage and break apart with a spatula. Cook for 5 to 7 minutes or until all of the sausage has been cooked through and is browned. Drain any excess oil, if needed.
- In a small cup, mix the cold milk and flour well so that there are no lumps. Add the milk mixture to the pan with the sausage, as well as the Campbell’s® Unsalted Cream of Mushroom Soup. Mix well and reduce heat to medium. Let the mixture thicken slightly before removing from the heat and seasoning with the salt and pepper to taste.
- Add the mixture to a deep cast iron skillet or an oven safe baking dish. Next, top the sausage mixture evenly with 1 cup of shredded cheese. Then, carefully arrange the fried potato nuggets on top of the cheese. Place in the oven and cook for 15 minutes.
- Remove the cast iron skillet or oven safe baking dish carefully from the oven and top with the sliced green onion. Let sit for at least 10 minutes before serving.
