That was the entire meal. I could easily have added some additional things. I had toyed with putting in a layer of spinach, but passed on that, since this was a first try.
The important part: the results were universally satisfying. Almost everyone went back for seconds!
The dish was a full size ceramic casserole/baking pan big enough to hold a full-sized turkey, ham or roast. I had shallower pans with a similar footprint, but I wasn’t 100% sure they were deep enough to hold everything without some spilling over.
The reason for my uncertainty was I was actually stretching the recipe a bit. The volume of the mix of sausage & ground meat was more than the recipe called for in Polish sausage, so I was also increasing everything else.
There were a couple other changes I made.
1) I sprinkled a little raw green onion on the top layer before putting it n the oven. Added a nice kick.
2) I did NOT peel my potatoes (little reds*) before slicing them for the pot & boiling them. Personally, our family usually eats taters skin on, and the results- as stated- were great.
* I usually buy Yukon golds, but reds were all that were available on that particular shopping trip. Reds are just fine for us, and I bet the originators of the recipe used something like Russets, but I suspect the golds would ge better.