Smoked Beef Sausage and Vegetable Casserole Recipe

An easy, hearty, budget-friendly family casserole that’s filling and perfect for a weeknight dinner the whole family will enjoy.

Some evenings fly by so fast you hardly remember the morning. When schedules collide and everyone needs something different, dinner can turn into a panic. That’s when quick, reliable meals become lifesavers. This Beef Smoked Sausage and Vegetable Casserole is one of those go-to recipes: simple, comforting, and made with pantry-friendly ingredients. It’s not gourmet, but it’s satisfying, economical, and picky eaters tend to love it.

I made this casserole on a chaotic weeknight when I needed something fast and filling. It comes together with minimal prep and you can finish it in the oven or set it in a casserole slow cooker and let it cook while you handle other tasks. The dish combines smoked beef sausage, potatoes, a medley of vegetables, and a rich homemade cheese sauce—meat, starch, and veg all in one pan.

How To Make Smoked Beef Sausage and Vegetable Casserole

Preheat the oven to 350°F (175°C). Spray a 9 x 13-inch glass baking dish with non-stick cooking spray. You can also prepare this in a casserole slow cooker; spray the slow cooker insert the same way.

Rinse and cut 4–5 medium red potatoes into chunks. A mix of baby red and larger red potatoes works fine—the smaller ones are a bit creamier. Spread the cubed potatoes in a single layer on the bottom of the baking dish.

Add one 12-ounce package of frozen steamed vegetable medley (broccoli, cauliflower, and carrots). It’s best if the frozen vegetables are thawed, but if you’re short on time you can use them straight from the freezer. Spread the vegetables evenly over the potatoes.

Slice 12 oz. Hillshire Farm beef smoked sausage into bite-sized pieces. In a medium skillet over medium heat, sauté the sausage until it starts to brown. Add 1/2 small thinly sliced onion and 5–6 small sweet red and yellow peppers (sliced). Cook until the onions and peppers are tender and the sausage is nicely browned. Transfer this mixture over the top of the vegetables and potatoes.

How to Make the Cheese Sauce

In the same skillet you used for the sausage, melt 4 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook briefly until it forms a smooth paste. Slowly add 2 cups of milk, whisking constantly until the sauce thickens. Season with salt and pepper to taste.

Stir in a 4 oz. pouch of Velveeta and 1 1/2 cups grated cheddar cheese until the sauce is smooth and creamy. If you prefer not to use Velveeta, omit it and add an extra 1/2 cup grated cheese instead. For more heat, fold in chopped green chiles or diced jalapeño, but keep in mind that adding heat will change the dish’s mild family-friendly profile.

Pour the cheese sauce evenly over the casserole and sprinkle the reserved 1/2 cup grated cheddar on top. You can never have too much cheese—if you disagree, I’ll still let you try it!

Baking Instructions

Cover the dish with foil (or use the slow cooker lid). This casserole benefits from a gentle stir halfway through cooking to redistribute the juices released by the sausage and vegetables into the sauce—this step enhances the flavor and texture.

• Slow cooker: Cook on LOW for about 4 hours, stirring gently halfway through if possible, until the potatoes are tender.
• Oven: Bake at 350°F for 1 hour and 15 minutes, stirring once halfway through. Remove the foil for the final 10 minutes to let the top brown slightly.

When the potatoes are tender and the cheese sauce is bubbly, the casserole is ready. Garnish with chopped fresh parsley if you like. Serve with a crisp green salad and warm muffins for a complete meal. This dish delivers on comfort—meat, potatoes, and vegetables all in one satisfying casserole.

Ingredients

• 12 oz. beef smoked sausage, sliced into bite-size pieces
• 1 12-oz package frozen vegetable medley (broccoli, cauliflower, carrots), thawed if possible
• 4–5 medium red potatoes, washed and cut into chunks
• 1/2 small onion, thinly sliced
• 5–6 small sweet red and yellow peppers, sliced
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 4-oz pouch Velveeta (optional)
• 1 1/2 cups grated cheddar cheese (plus 1/2 cup reserved for topping)
• Salt and pepper to taste

Instructions (Quick Summary)

1. Preheat oven to 350°F or prepare a casserole slow cooker on LOW.
2. Spray a 9 x 13-inch dish with non-stick spray. Layer cubed potatoes, then the thawed vegetables.
3. Sauté sausage, onions, and peppers until the sausage is browned and the vegetables are tender. Place over the casserole layers.
4. Make a roux with butter and flour, add milk and whisk until thickened. Stir in cheeses until smooth, season to taste.
5. Pour cheese sauce over the casserole and top with reserved cheese. Cover and cook (oven: 1 hr 15 min, stirring once; slow cooker: LOW for 4 hours, stirring once).
6. Garnish with parsley and serve hot.

Nutrition (approximate per serving)

Serving: 1 • Calories: 557 kcal • Carbohydrates: 40 g • Protein: 29 g • Fat: 31 g • Sodium: 641 mg (values approximate)

This casserole is practical, flavorful, and ideal for busy evenings. It’s flexible—swap vegetables, use a different smoked sausage, or adjust the cheese to suit your family’s tastes. Enjoy!