Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes make a delicious variation that adds a hint of sweetness to balance the savory sausage. They cook a bit faster than regular potatoes, so check for doneness earlier if using the slow cooker method.

What can I substitute for the cream cheese?

Velveeta works perfectly as mentioned in the recipe. You could also use 4 ounces of shredded cheddar mixed with 2 tablespoons of sour cream to achieve a similar creamy texture and tangy flavor.

Is there a way to make this dish lower in fat?

Yes! Use turkey sausage instead of pork, choose reduced-fat cream cheese, and increase the vegetables. You'll still get a delicious, creamy casserole with less fat.

Can I add more vegetables to this casserole?

Definitely! This recipe is very forgiving. Diced carrots, zucchini, or bell peppers all work well. Add firm vegetables like carrots with the potatoes, and more delicate vegetables like zucchini in the last 30 minutes of cooking (slow cooker) or after pressure cooking (Instant Pot).

Holy Casserole Recipe - LazyDayRecipes

Description

Holy Casserole is a hearty, comforting dish packed with ground sausage, potatoes, veggies, and a creamy, zesty sauce. With easy instructions for both Instant Pot and slow cooker, this casserole comes together quickly and is perfect for busy weeknights or cozy family dinners. The combination of sausage, Rotel, and cream cheese ensures a flavorful, satisfying main-course meal.

Ingredients

Units Scale

Main Ingredients

1 pound ground sausage
1/2 cup diced onion
4 ounces sliced mushrooms
1/2 cup chicken broth
1 pound peeled and cubed potatoes
1 (10 oz) can Rotel (mild recommended)
4 ounces cream cheese (or Velveeta)
1/4 cup diced green pepper
1 cup chopped spinach (fresh or frozen)

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Instructions

Prepare the Sausage and Vegetables: For both Instant Pot and slow cooker methods, add the ground sausage to a hot pan or Instant Pot set to sauté. Break up the sausage as it browns, then add diced onions and sliced mushrooms. Cook together for 5 minutes until sausage is fully browned and vegetables are soft. Drain any excess grease.
Deglaze and Layer Ingredients (Instant Pot): Pour the chicken broth into the pot. Scrape the bottom to deglaze and loosen any browned bits. Turn off the sauté setting, then add in the cubed potatoes, Rotel, cream cheese, and green pepper without stirring.
Add Ingredients to Slow Cooker (if applicable): Transfer the browned sausage, onions, and mushrooms into the slow cooker. Add the chicken broth, potatoes, Rotel, and green pepper. Stir to combine.
Cook the Casserole: For Instant Pot, secure the lid and set valve to sealing. Pressure cook for 3 minutes, then quick release the pressure. For slow cooker, cover and cook on low for 3 hours, then add cream cheese and continue cooking for an additional 30 minutes.
Finish with Spinach and Serve: Remove the lid and stir in the chopped spinach. Stir gently to fully incorporate the cream cheese, creating a creamy, cohesive sauce. For a thicker sauce, optionally stir in a cornstarch slurry. Serve and enjoy warm.

Notes

Use Velveeta in place of cream cheese for a smoother texture if desired.
Increase or decrease the spice level by choosing hot or mild Rotel.
If the sauce is too thin, thicken it easily with a cornstarch slurry.
Fresh or frozen spinach both work well.
Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (1/5th of recipe)
Calories: 343
Sugar: 4.6g
Sodium: 731.1mg
Fat: 25g
Saturated Fat: 9.2g
Unsaturated Fat: 15.8g
Trans Fat: 0g
Carbohydrates: 20.9g
Fiber: 3.8g
Protein: 18.5g
Cholesterol: 89mg