This Sausage Stuffing Casserole is browned pork sausage and frozen mixed vegetables under a creamy sauce of cream of mushroom soup and sour cream, topped with a box of Stove Top stuffing, chicken broth, and butter, then baked until the top is golden and the edges bubble. It tastes like Thanksgiving stuffing turned into a one-dish dinner, and it bakes in one 9×13-inch dish and serves 8.
This stuffing mix casserole keeps prep quick with frozen vegetables and Stove Top stuffing straight from the box, so there is no chopping and very little measuring. Pouring the broth over the stuffing keeps it tender instead of dry, and the small pieces of butter on top give it some crisp edges.
I brown the sausage on the stovetop first for more savory flavor, then everything bakes together in the oven. The whole process takes about an hour from start to finish, so it works on a weeknight. You can also prep most of it up to 24 hours ahead, then add the stuffing and bake when you’re ready. It is also an easy one for a potluck or a meal to drop off for a friend. If you like this one, my Creamy Spinach Chicken Bake and Thanksgiving Leftovers Casserole are two more casseroles to try.
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💛 Why you’ll love this recipe
- Comes together in about 10 minutes of prep time.
- Uses simple ingredients: pork sausage, a bag of frozen vegetables, a can of soup, sour cream, and a box of stuffing mix.
- No thawing needed: the frozen vegetables go right in.
- Works as a side on Thanksgiving day or as an easy dinner on a fall weeknight.
- Leftovers reheat well for quick lunches or dinners.
➡️ Ingredients you’ll need
⏲ How to make this sausage stuffing casserole
👉 Easy ingredient swaps
- Ground Sausage: Use ground turkey or chicken sausage instead.
- Vegetables: Use whatever frozen blend you have, like peas and carrots, a broccoli and cauliflower blend, or green beans.
- Cream of Mushroom Soup: Swap for cream of chicken or cream of celery.
- Sour Cream: Greek yogurt can be used if you want something lighter.
✨ Variations
- Add Cheese: Stir in a cup of shredded cheddar or mozzarella under the stuffing for extra richness.
- Extra Veggies: Add mushrooms, chopped spinach, or sautéed onions.
- Thanksgiving: Mix in leftover shredded turkey and drizzle with gravy before baking.
〰️ How to serve
- Salad: A simple salad with vinaigrette helps balance the richness.
- Bread: Cheesy garlic bread or dinner rolls on the side.
- Potatoes: Serve alongside mashed potatoes or roasted potatoes for an extra hearty meal.
💬 FAQs
Can I make this in advance?
Yes. Up to 24 hours ahead, brown the sausage, layer the vegetables and sausage in the baking dish, and whisk the sauce. Cover the dish and the sauce separately and refrigerate. The USDA advises against refrigerating uncooked stuffing, so add the stuffing mix and broth right before baking. When ready, spread the sauce over the sausage, top with the stuffing mix, broth, and butter, and bake as directed, adding an extra 5-10 minutes to the cooking time because the casserole will be chilled.
How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through.
Can I freeze this casserole?
Yes. Let it cool completely, then transfer to an airtight container or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through. Add a splash of broth if it seems dry.
📚 More casserole recipes
🍴 Make This Next
- Twice Baked Potato Casserole – Buttery, cheesy potatoes for the table.
- Broccoli Casserole – Broccoli smothered under bubbling cheese.
- Thanksgiving Leftovers Casserole – Use every last bit of Thanksgiving.
🍽 Recipe
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Sausage Stuffing Casserole
Ingredients
- 1 pound ground pork sausage
- ½ teaspoon ground sage, optional, if sausage is mild
- 12-ounce bag frozen mixed vegetables (don’t thaw)
- 10.5-ounce can cream of mushroom soup
- 1 cup sour cream
- ¼ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 box (6 ounces) Stove Top stuffing mix
- 1 cup chicken broth
- 2 Tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat Oven: Preheat oven to 375 °F. Lightly grease a 9×13-inch baking dish.
- Brown Sausage: In a large skillet over medium heat, cook 1 pound ground pork sausage until browned, 7-9 minutes. Break it into crumbles as it cooks. If using mild sausage, stir in ½ teaspoon ground sage for more flavor. Drain excess grease if needed.
- Layer Vegetables: Spread frozen mixed vegetables evenly in the prepared baking dish.
- Add Sausage: Spoon the cooked sausage evenly over the vegetables.
- Mix Sauce: In a medium bowl, whisk together 10.5-ounce can cream of mushroom soup, 1 cup sour cream, ¼ cup milk, ½ teaspoon garlic powder, and ¼ teaspoon pepper until smooth. Add a splash more milk if the mixture is too thick.
- Spread Sauce: Pour the sauce over the sausage and vegetables, using a spatula to spread evenly.
- Top with Stuffing: Sprinkle 1 box (6 ounces) Stove Top stuffing mix over the top.
- Add Broth and Butter: Slowly pour 1 cup chicken broth over the stuffing to moisten. Dot the top with 2 Tablespoons unsalted butter pieces so it bakes up moist with some crisp bits.
- Bake: Bake uncovered for 30-35 minutes, until the stuffing is golden and the edges are bubbling. If it browns too quickly, loosely cover with foil for the last 10 minutes.
- Cool Before Serving: Let casserole sit for 5-10 minutes before serving so it sets and holds together.
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