BBQ Sausage & Potato Bake

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together cream of mushroom soup, sour cream, BBQ sauce, garlic powder, smoked paprika, salt, and pepper.
3. Add sliced potatoes and smoked sausage to the mixture and stir until everything is coated.
4. Spread evenly into the baking dish and cover with foil.
5. Bake for 30 minutes, then remove foil and sprinkle with cheddar and Monterey Jack cheese.
6. Return to oven uncovered and bake 15–20 more minutes, until potatoes are tender and cheese is bubbly and golden.
7. Garnish with parsley before serving.

Variations:

• Swap smoked sausage for kielbasa or andouille for a different flavor profile.
• Use pepper jack cheese instead of Monterey Jack for a spicier kick.
• Add bell peppers or onions to the mixture for extra texture and color.

Tips:

• Slice the potatoes evenly to ensure they cook through at the same time.
• If you like an extra smoky finish, broil the casserole for 2–3 minutes at the end to caramelize the cheese topping.
• This casserole reheats beautifully, making it great for leftovers the next day.