Oh yes! A sausage hashbrown casserole is a comfort-food classic—creamy, cheesy, and perfect for breakfast, brunch, or even a cozy dinner. Here’s a foolproof recipe that serves about 6–8 people.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 medium onion, finely chopped
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese (divided)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste; sausage is usually salty)
- Optional topping: extra shredded cheese or crushed cornflakes for crunch
Instructions
1. Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the sausage:
- In a skillet over medium heat, cook the sausage until browned, breaking it into small crumbles. Drain excess fat if needed.
- Add chopped onion and cook until softened, about 3–4 minutes.
3. Mix the casserole:
- In a large bowl, combine:
- Cooked sausage and onion
- Thawed hashbrowns
- 1 ½ cups shredded cheese
- Cream of mushroom soup
- Sour cream
- Milk
- Garlic powder, salt, and pepper
- Stir until evenly mixed.
4. Bake:
- Pour the mixture into the prepared baking dish.
- Top with remaining ½ cup of cheese (and/or crushed cornflakes for extra crunch).
- Bake 45–50 mi
Oh yes! A sausage hashbrown casserole is a comfort-food classic—creamy, cheesy, and perfect for breakfast, brunch, or even a cozy dinner. Here’s a foolproof recipe that serves about 6–8 people.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 medium onion, finely chopped
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese (divided)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste; sausage is usually salty)
- Optional topping: extra shredded cheese or crushed cornflakes for crunch
Instructions
1. Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the sausage:
- In a skillet over medium heat, cook the sausage until browned, breaking it into small crumbles. Drain excess fat if needed.
- Add chopped onion and cook until softened, about 3–4 minutes.
3. Mix the casserole:
- In a large bowl, combine:
- Cooked sausage and onion
- Thawed hashbrowns
- 1 ½ cups shredded cheese
- Cream of mushroom soup
- Sour cream
- Milk
- Garlic powder, salt, and pepper
- Stir until evenly mixed.
4. Bake:
- Pour the mixture into the prepared baking dish.
- Top with remaining ½ cup of cheese (and/or crushed cornflakes for extra crunch).
- Bake 45–50 minutes, until bubbly and golden on top.
5. Serve:
- Let it sit 5 minutes before serving—it makes slicing easier. Perfect with eggs, fruit, or even a simple green salad.
💡 Tips & Variations:
- Add bell peppers or mushrooms for extra veggie goodness.
- Swap cheddar for pepper jack or mozzarella for a twist.
- Make ahead: Assemble the night before, cover, and refrigerate. Bake in the morning for a stress-free breakfast.
If you want, I can give a fancier, “restaurant-style” version with caramelized onions, spicy sausage, and a cream cheese layer—it’s insanely rich and popular for brunch. Do you want me to do that version too?
nutes, until bubbly and golden on top.
5. Serve:
- Let it sit 5 minutes before serving—it makes slicing easier. Perfect with eggs, fruit, or even a simple green salad.
💡 Tips & Variations:
- Add bell peppers or mushrooms for extra veggie goodness.
- Swap cheddar for pepper jack or mozzarella for a twist.
- Make ahead: Assemble the night before, cover, and refrigerate. Bake in the morning for a stress-free breakfast.
If you want, I can give a fancier, “restaurant-style” version with caramelized onions, spicy sausage, and a cream cheese layer—it’s insanely rich and popular for brunch. Do you want me to do that version too?
