Description
A comforting and hearty Cheesy Sausage & Hashbrown Casserole featuring savory breakfast sausage, crispy hashbrowns, creamy mushroom soup, and melted cheddar cheese, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Meat
- 1 lb breakfast sausage
Vegetables
- 1 package (30 oz) frozen hashbrowns, thawed
- 1/2 cup onion, chopped
Dairy
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk
Pantry
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess grease and set the cooked sausage aside to cool slightly.
- Mix Casserole Base: In a large bowl, combine thawed hashbrowns, chopped onion, cream of mushroom soup, sour cream, 1 1/2 cups of shredded cheddar cheese, garlic powder, black pepper, and salt. Stir well to evenly distribute all ingredients.
- Incorporate Sausage: Fold the cooked sausage into the hashbrown mixture, ensuring the meat is evenly mixed throughout the base.
- Assemble in Dish: Transfer the combined mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
- Add Milk: Pour the 1/2 cup of milk evenly over the top of the casserole to add moisture and creaminess during baking.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the casserole for a golden, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until the casserole is bubbly and the cheese on top turns golden brown.
- Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set and make serving easier.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the mixture.
- You can substitute cream of mushroom soup with cream of chicken soup if preferred.
- Consider adding chopped bell peppers or mushrooms for extra vegetables.
- Make sure to thaw the hashbrowns completely for even cooking.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the cook time if baking from cold.
