Nonni’s Family Night Casserole

Nonni’s Family Night Casserole can be made in your Instant Pot or Crockpot! It’s got smoked sausage, potatoes and vegetables and is topped with a hot cooked biscuit. It’s kind of like pot pie but takes much less time and effort!

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Nonni’s Family Night Casserole

This recipe is an adaption from Recipe Lion. The original author stated, “Both of my parents worked, and mom was the queen of good, easy-to-make meals…This is a variation of one of mom’s recipes, so it’s also a “comfort” food for me. I used to make this (or some variation) at least once every week or two.”

I took the original stove/oven recipe and converted it into an Instant Pot or Crockpot recipe. I changed a few things and made it my own. The result was a creamy potato/sausage dish that is topped with hot cooked biscuits. It’s gave me pot pie vibes which I am always down with! Feel free to switch up the type of sausage and the type of vegetables that you like.

Ingredients/Substitution Ideas

• Package of biscuits–I used the smaller skinnier package of pillsbury biscuits
• Olive oil–or canola or vegetable oil
• Smoked sausage–I used beef smoked sausage
• Diced onion
• Chicken broth–or water and Better than Bouillon
• Russet potatoes–or red or yellow potatoes
• Frozen California blend vegetables–this is frozen broccoli, carrots and cauliflower. You can use another blend of vegetables.
• Kosher salt
• Black pepper
• Garlic powder
• Half and half
• Cornstarch

Steps

Bake the biscuits according to package directions.

While oven is preheating for the biscuits turn Instant Pot to saute setting. When display says HOT add in the olive oil and the smoked sausage. Brown for about 2 minutes on each side.

Add in the onion and saute for 3 minutes.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in the potatoes, vegetables, salt, pepper and garlic powder.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for harder potatoes and 2 minutes for softer potatoes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

In a bowl stir together the half and half and cornstarch until smooth.

Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened.  Turn off the pot.

Ladle into bowls or onto plates and top with a hot cooked biscuit.

Notes/Tips

• This was an all in one pot meal for us but if you’d like a side dish try serving this hearty dish with some fresh fruit or raw veggies and dip.
• The original recipe had sausage and chicken. If you’d like to add in some cooked, chopped chicken (rotisserie works great) you can! Just add it in on top of the frozen vegetables before pressure cooking.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with potatoes are Instant Pot Zippy Shepherd’s Pie and Outback Loaded Potato Soup.

More Instant Pot recipes with biscuits

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.