Sausage Stuffing Casserole

A baking dish filled with a golden, crumbly casserole topped with herbs and shredded vegetables. A wooden spoon rests inside the dish, revealing the creamy filling underneath the crispy topping.

Sausage Stuffing Casserole

This Sausage Stuffing Casserole is cozy, simple, and filling. It features hearty pork sausage, a creamy base, mixed vegetables, and a golden crust of Stove Top stuffing. Baked in a 9×13 pan, it feeds a crowd and uses one skillet plus the baking dish, so cleanup stays light. Great for busy nights, drop-off meals, or potlucks, and you can assemble it up to 24 hours ahead.

Prep Time10

Cook Time35

Resting Time10

Total Time55

Course: Main Dish

Cuisine: American

Keyword: easy sausage casserole, sausage stuffing casserole, stuffing mix casserole

Servings: servings

Calories: 285kcal

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 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 is easier to scoop.

Notes

To Make In Advance: Assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and bake as directed, adding an extra 5-10 minutes to the cooking time because the casserole will be chilled.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The stuffing topping will soften slightly as it sits, but still reheats well.

Freezer Storage: Let casserole 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 before reheating.

Reheating Instructions: Reheat individual portions in the microwave until hot, or bake in a 350°F oven, covered with foil, until heated through. Add a small splash of broth before reheating if it seems dry.

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