Prep 20 mins
Cook 40 mins
This was another one of our favorites in the 70's Very inexpensive and very easy to make. Just recently found this recipe hand-written by my Mom, and the warm feelings flood back to me, because this was a true favorite in our house. Little did I know that she was on such a tight budget, yet made things like this that we all loved!! NOTE: The meat that was used in this recipe always varied, according to whatever we had available at the time.
- 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 lb Velveeta cheese, diced
- 1⁄2 cup sharp cheddar cheese, shredded
- 1 lb skinless smoked sausage (Eckrich is my favorite brand)
- 1⁄8 teaspoon paprika
- Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
- Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
- Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
- Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
- Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
- NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.
This is good ole comfort food. I followed the sugestions of several reviewers and added onion (3/4 C), added an additional cup of potatoes & used all cheddar cheese. I also took it another step and added 1 cup of chopped cabbage and 1/3 C of orange bell pepper. Sauted the veggies in the leftover grease from browning sausage. The added veggies add nutrician, enhance the flavor of the dish and they do not over-power. The most time consuming step is dicing the potatoes, so I may use another suggestion of frozen diced hashbrowns potatoes next time. Served with cornbread. Simple, quick and yummy. Thanks for posting.
Great easy and inexpensive recipe! The leftovers were good too! To make things a little easier/faster, I diced the potatoes before boiling and left the skin on. I also added some garlic powder, onion powder, and a squirt of mustard into the cheese sauce. YUM!!
I didn't have any potatoes on hand, but I didn't let that stop me from making this. I used egg noodles, so what I really had was a nice cheesy mac and cheese meal. It was great and my husband loved it! I used taco blend cheese on top (it's what I had) and I liked that just fine. Yummy, easy, just what I needed!