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Recipe

Sausage & Potato Casserole

by geedelsales1 14 Oct 2025 0 comments

When autumn nights get chilly, this hearty casserole hits the spot—and the Geedel Manual Vegetable Chopper, a reliable hand - operated helper for family dinners, makes veg prep so fast, dinner's ready in a flash.

Ingredients:

1 lb Italian sausage (mild or spicy—your call)

3 large potatoes, peeled + diced

1 onion, diced

1 bell pepper, diced

2 garlic cloves, minced

1 can (14 oz) diced tomatoes

 ½ cup chicken broth

1 tsp dried thyme

1 tsp paprika

Salt + pepper (to taste)

½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F; grease a 9×13 baking dish. Turn on your oven and set the temperature to 375°F.

While the oven is preheating, take a 9×13 baking dish. Rub a small amount of butter or cooking spray all over the inside of the dish to grease it. This will prevent the casserole from sticking to the dish. Brown sausage in a skillet over medium heat; crumble it up and set aside. Place a skillet on the stove and turn the heat to medium. Add the 1 lb of Italian sausage to the skillet. Use a wooden spoon or tongs to break the sausage into smaller pieces as it cooks. As the sausage browns, keep stirring it to ensure even cooking. After about 8 - 10 minutes, when the sausage is well - browned and crumbled, use the tongs to transfer the sausage to a plate and set it aside.

2. Prep Veggies in Seconds Pick up the Geedel Manual Vegetable Chopper. 

First, select the grid blade suitable for cutting potatoes. Examine the grid blade closely. You'll notice its strong and sharp construction. Wash the 3 large potatoes thoroughly. Use a vegetable peeler to peel them. Cut the peeled potatoes into chunks that are about 2 - 3 inches in size. Place these potato chunks into the feed opening of the chopper. Position your hands firmly on the operating handle. Press the handle down with a strong, steady force. The sharp blades will rotate quickly and easily cut the potatoes into evenly sized cubes, around 0.5 - 1 inch in size. Then, swap the blade for the onion. Peel the onion and cut it in half. Place each half into the feed opening with the cut side down. Press the operating handle. The blade cuts through the onion smoothly, turning it into evenly diced onion.

Swap the blade again for the bell pepper. Wash the bell pepper and remove the stem and seeds. Cut the bell pepper into pieces that fit into the feed opening. Place these pieces into the opening and press the handle. The bell pepper is diced evenly.

Finally, use the fine mincing blade for the garlic cloves. Peel the garlic cloves and drop them into the feed opening. Press the handle several times. The sharp blades mince the garlic into fine pieces. The whole process requires no extra tools. Its sturdy construction can withstand frequent daily use, making it perfect for busy weeknight dinner prep.

3. In the same skillet, sauté onion and bell pepper for 3–4 mins until they're soft.

Add garlic; cook for 1 more min. After prepping the vegetables, turn the heat on the skillet back to medium. Add the diced onion and bell pepper to the skillet. Stir them with a wooden spoon. As they cook, they will start to soften. Keep cooking and stirring for 3 - 4 minutes. Once the onion and bell pepper are soft, add the minced garlic to the skillet. Cook for another 1 minute. The garlic will add its wonderful flavor to the mixture.

4. Toss in diced potatoes, tomatoes, broth, thyme, paprika, salt, and pepper.

Let it simmer for 5 mins. Add the diced potatoes to the skillet. Pour in the 1 can of diced tomatoes. Add the ½ cup of chicken broth. Sprinkle in the 1 teaspoon of dried thyme, 1 teaspoon of paprika, a generous pinch of salt, and a sprinkle of pepper. Stir everything together well with the wooden spoon. Turn the heat down a bit and let the mixture simmer for 5 minutes. During this time, the flavors will start to meld together. 

5. Stir in browned sausage; transfer everything to the baking dish.

Top with cheddar. Use the tongs to add the browned sausage to the skillet. Stir the sausage with the vegetable and broth mixture. Once everything is well - combined, carefully transfer the entire mixture from the skillet to the greased 9×13 baking dish. Sprinkle the ½ cup of shredded cheddar cheese evenly over the top of the mixture in the baking dish.

6.. Bake for 25–30 mins until potatoes are tender and cheese is bubbly.

Let it cool for 5 mins before serving. Once the oven is preheated, place the baking dish with the casserole on the middle rack of the oven. Set a timer for 25 - 30 minutes. After this time, check the potatoes by inserting a fork into them. They should be tender. Also, the cheese on top should be bubbly and golden brown. Use oven mitts to carefully take the baking dish out of the oven. Let it cool for 5 minutes on a wire rack before serving. Enjoy this warm and hearty sausage and potato casserole!

Geedel Game - Changer:

Dicing potatoes by hand is a drag, but the Geedel Chopper's sharp grid blade cuts through 'em in seconds—creating uniform cubes that cook evenly. Plus, mincing garlic or onion takes mere presses—no more watery eyes or slow prep! It's a tool that can transform your dinner prep experience, making it more enjoyable and less time - consuming.

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