An easy sausage casserole recipe with potato like slices of daikon radish. It’s a delicious casserole that’s low-carb, keto friendly, and gluten-free.
I wanted to serve my family an alternative potato dish this Thanksgiving. When I used diced daikon radish in a low carb clam chowder, I wondered how it would be in something like scalloped potatoes.
Since the Japanese daikon radish has very little flavor, I thought an additional item should be added to the dish. We have lots of venison sausage in the freezer so it made sense to use some with the daikon.
Although I was seeking a scalloped potato dish, the result was more like a casserole. That’s why I’m calling it an easy sausage casserole with mock potato.
I thought of calling the dish a sausage potato casserole, but that’s a little misleading. Although the radish does taste like potato, technically it’s not.
Sausage Casserole Ingredients
Here’s the list of ingredients used in the casserole:
- bulk ground sausage
- minced onions (dried or fresh)
- butter
- xanthan gum (low carb thickener)
- heavy cream
- coconut milk in carton (or almond milk)
- daikon radish
- cheddar cheese
- salt & pepper to taste
If you want more of a sausage potato breakfast casserole, the xanthan gum can be replaced with a couple eggs or more.
How to make sausage casserole with mock potatoes
While the oven is preheating to 350°F, the ground sausage is cooked with onion in a large skillet. To save time, the sauce can be prepared while the meats cooks. The creamy sauce is a made by blending melted butter with cream, low carb milk, and xanthan gum.
Once prepared, about 1/3 of the cream sauce is spread at the bottom of a small casserole dish. Half of the peeled and thinly sliced daikon is then arranged on top. It’s best to use a mandoline slicer to get the radish sliced evenly.
Half of the cooked sausage mixture is then sprinkled over the top of the daikon slices. Next, half the cheese is sprinkled on top.
Then another third of the cream sauce is spread over the cheese layer. The layers are repeated ending with the remaining third of sauce drizzled over the top.
After assembling all the layers of the sausage casserole, the baking dish is covered with foil. It’s than baked for 30 minutes at 350°F.
The foil cover is removed after the initial 30 minute baking time. Then the casserole is returned to the oven to bake for an additional 25-30 minutes. At this time, the top should be browned and the radish should be tender.
How to serve the sausage casserole
The sausage casserole can be served as a side dish since it’s a scalloped mock potato recipe with added meat. But it’s also hearty enough to be served as the main dish for lunch or dinner.
If serving the sausage potato casserole as the main dish, add in a side dish of steamed vegetables or a side salad.
Other ground sausage casserole recipes
I’ve got a couple other ground sausage casserole recipes on the site. My squash casserole adds in zucchini and summer squash and my paleo breakfast casserole is great for those avoiding dairy.
Whichever recipe you choose to make, you will have a yummy low carb meal. And, all of the recipe freeze well so you can save some for later.
Low Carb Sausage Potato Casserole Recipe
Enjoy this easy and delicious mock sausage potato casserole. And be sure to leave a comment if you made the recipe to let us know how it turned out.
Daikon "Potato" Sausage Casserole
Ingredients
- 1 pound bulk sausage
- 2 teaspoons dried minced onion or fresh equivalent
- 2 tablespoons butter melted
- 1 teaspoon xanthan gum see note
- 3/4 cup heavy cream
- 3/4 cup coconut milk unsweetened in carton
- salt & pepper to taste
- 1 large daikon thinly sliced
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees. Spray or butter a medium baking dish.
- Brown sausage in a large skillet with minced onion.
- Whisk together butter, xanthan gum, cream, and milk until blended. Season with salt and pepper to taste.
- Spread a third of the cream sauce at the bottom of the baking dish. Top with half of the sliced daikon. Sprinkle half the sausage over the daikon and top it with half the cheese. Add another third of the sauce then repeat the layers. Top at last with the last of your cream sauce.
- Cover baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until daikon is tender.
Need Support?
Get our FREE Low Carb eBook or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
FREE eBook! LOW CARB TIPS and TRICKS
Subscribe now to get a copy of Low Carb Tips and Tricks which includes 20 easy recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Post updated in December 2018. Originally published November 2010.
Related Posts
Kelly Mac says
Looks delish and look forward to trying! Wanted to let you know Pinterest is giving an error msg when trying to Pin your pix for this dish… 😉
Lisa MarcAurele says
Thanks for the head’s up. I think it’s because the images are loading a bit differently. The pin button at the top and the pin in the recipe card are working for me.
Emily Kemp says
I’ve never heard of daikon either, interested to try it because this sounds so yummy!
Carolyn says
I’ve never had daikon radish, but I will keep my eyes out for it, since it’s such a great low carb substitute.