Sausage hashbrown casserole
Here’s a classic Sausage Hashbrown Casserole—comfort food that’s cheesy, savory, and perfect for breakfast, brunch, or a hearty dinner.
Ingredients (Serves 6–8)
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 small onion, diced (optional)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp butter, for greasing the baking dish
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Cook the sausage: In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat.
- Prepare the mixture: In a large bowl, combine:
- Cooked sausage
- Thawed hashbrowns
- Diced onion (if using)
- 1 1/2 cups shredded cheese
- Cream of mushroom soup
- Sour cream
- Salt, pepper, garlic powder
- Assemble the casserole: Spread the mixture evenly in the prepared baking dish. Top with remaining 1/2 cup of shredded cheese.
- Bake: 45–50 minutes until the casserole is bubbly and the top is golden brown.
- Serve: Let it cool 5–10 minutes before serving.
💡 Tips & Variations:
- Extra crispy: Sprinkle crushed cornflakes or breadcrumbs on top before baking.
- Veggie add-ins: Bell peppers, mushrooms, or broccoli work well.
- Make-ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning (add 10–15 minutes to baking time if cold from fridge).
If you want, I can give a cheesy, extra-crispy version with a golden hashbrown topping that’s basically irresistible.
Do you want me to do that?
