Sausage Hashbrown Casserole Recipe
This Sausage Hashbrown Casserole combines savory breakfast sausage, crispy hashbrowns, and creamy cheese to create a comforting and satisfying dish. Perfect for breakfast, brunch, or even dinner, it’s an easy-to-make recipe that can be customized with your favorite ingredients.
Equipment
- 9x13-inch baking dish, Large skillet, Mixing bowl, Whisk, Spoon
Ingredients
- 1 pound breakfast sausage
- 1 30-ounce bag frozen shredded hashbrowns, thawed and drained
- 1 small onion diced
- 2 cups shredded cheddar cheese divided
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1/4 cup melted butter
- 2 cloves garlic minced
- Salt and pepper to taste
- Optional: Chopped parsley or chives for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain excess fat.
- In a large mixing bowl, combine hashbrowns, cooked sausage, diced onions, minced garlic, 1 1/2 cups of shredded cheese, cream of chicken soup, sour cream, melted butter, salt, and pepper.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining 1/2 cup of cheese.
- Bake for 45-50 minutes or until the casserole is golden and bubbly.
- Let cool for a few minutes before serving. Garnish with parsley or chives if desired.
Video
Notes
- To make a lighter version, use turkey sausage, reduced-fat cheese, and Greek yogurt instead of sour cream.
- This casserole can be made ahead and refrigerated overnight or frozen for up to 2 months.
- Serve with a side salad or fresh fruit for a complete meal.