Fall Sausage & Potato Casserole

I’ve been MIA for the last little while and holy smokes, I can’t believe October is more than half over.  Like next Friday it will be O-V-E-R, over.  Then Christmas starts to roll out – shoop!  I love Christmas and Christmas BAKING!  Stay tuned for some festive recipes and fun – I love to bake with friends over the holidays, it’s what they’re all about!

Fall and winter mean cozy meals and fires in our house.  I love fires when it’s snowing outside.  And books with cozy socks and a blanket.  I don’t enjoy the bitter coldness a Canadian prairie winter can bring but I don’t mind the snow and cold to about -20C.  When there’s no wind it’s really peaceful and it kills any and all forms of bugs like nasty, crawly spiders.  I just spent the weekend sucking up spiderwebs all the way around our porch.  Got a few fatty spiders up in there too.  They’re probably reproducing in the shop vac…I guess I should have emptied it right away.  Never mind, I think I’ll burn it now.

I had my arms and head straight up for an hour plus and I wasn’t supposed to be doing any kind of funny stretching or deadlifts because I perpetuated my back problems doing random testosterone-driven exercises at the gym a couple Thursdays ago.  I really needed to get these cobwebs sucked up though so I persevered but got a solid stare from Gaby when I went in for physio yesterday.

My back has been killing me for way too long.  Like I can barely bend over to feed the dog in the mornings.  The only reason she gets fed is because I hold my breath and brace myself on my knees to pick up her bowl.  Gaby’s been working on it for me and it’s getting slowly better but today it was really bothering me for the afternoon so I needed to make a quick supper that required little work and standing on my feet.


I decided to make this casserole that Nana used to make for us all the time growing up.  It was usually on a cold day we’d have this and she always made it in this really cool orange cast iron pot; this is the only meal I think of when I look at that pot too.

I have a mandolin slicer that I ordered from Pampered Chef a while ago and I rarely use it.  I get nervous around the super sharp blade but today my back was so sore I needed to slice the veggies FAST and sit back down so I pulled it out.  Sliced up 4 potatoes and super large carrot in record time too.

Slice the potatoes, carrot, onions and mince the garlic into a 2 quart casserole dish with a lid.  Sprinkle salt and pepper over the veggies and arrange the sausages over the veg.  Mix the soup with the water/milk and pour over the sausages and veggie mixture.  (If you want to use a can of crushed tomatoes that will work also and there’s no need for the added water/milk).

Throw it in the oven for 1 hour at 375F and you’ve got another fast meal that’s really delicious and full of good things.

Fall Sausage & Potato Casserole
Yields: 4 large servings
Time: 5-10 min prep plus 1 hour for cooking

4 large potatoes, thinly sliced
1 onion, sliced thick
1 clove garlic, minced
1 large carrot, sliced thinly
Salt and pepper
12-15 pork sausages (approx. 1 pound)
1 can condensed tomato soup plus half a can of water/milk OR 1 can crushed tomatoes

Happy Fall Y’all!  Cheers, Kim.


Chicken Enchiladas

I’m really tired today so I’m going to make this short and sweet.  I had chicken enchiladas for supper because they’re fast to make.  I’m sure authentic Mexican chicken enchiladas take some time to make but I only speak a little Spanish so I only cook a little like the Mexicans, comprende?

I use canned chicken for this to add to the whole fastness of the meal.  Shun me all you want for canned meat because I know there’s a whole whack of you out there going “eeeeeeeeewwwwwwwwwwww” but the Kirkland Signature Canned Chicken from Costco is pretty good.  I eat it a lot and enjoy it too.  It’s water packed and full of protein and tastes quite good for canned meat so I have no shame admitting I eat it.  Of course, if you think I’m right trailer park for cooking with it you can always use real chicken breast as a substitute.  The Farmer definitely prefers real chicken but he’s a super picky eater.

A lot of enchilada recipes call for enchilada sauce and green chilies but I never have either of those canned goods in my pantry and we’re 20 minutes from the nearest grocery store so I usually leave them out anyway.  Recipes are all about substituting what you have on hand to me, if I don’t normally have it in my kitchen and I don’t think it’ll add to the meal at all I just leave it out or sub it with something I do have.  Don’t make cooking harder than it has to be.


Mix all the filling ingredients together and roll up into the tortillas.  Fold in each side and roll over to make a little package.  Put all 6 rolled tortillas in a greased 9×13 pan.

Mix together the topping ingredients and spread over the 6 tortillas.  Bake in the oven for 35-40 minutes at 350F and broil on high for 5 minutes to melt the cheese.

Chicken Enchiladas
Serves 4

6 large tortillas
2 354g cans, canned chicken (I prefer Kirkland Signature brand from Costco)
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
1 cup salsa
1/2 purple onion, chopped
1 Tbsp hot sauce (optional, I don’t use it)

1/2 cup plain Greek yogurt
1/2 cup salsa
1/2 cup shredded cheddar cheese

Fast supper to make, faster down the hatch!  Enjoy, Kim.