Description
Cheesy Sausage & Hashbrown casserole is a hearty and flavorful dish that combines savory sausage, crispy hashbrowns, and melty cheese. Perfect for breakfast, brunch, or dinner, this casserole is a crowd-pleaser that is both satisfying and easy to make.
Ingredients
Scale
- 1 lb breakfast sausage
- 1 package (30 oz) frozen hashbrowns, thawed
- 1/2 cup onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain any excess grease and set aside.
- In a large bowl, combine the thawed hashbrowns, chopped onion, cream of mushroom soup, sour cream, 1 1/2 cups of shredded cheddar cheese, garlic powder, black pepper, and salt. Mix until well combined.
- Fold in the cooked sausage, mixing evenly.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Pour the milk over the top of the casserole.
- Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 45-50 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- You can substitute the breakfast sausage with turkey sausage for a lighter version.
- For extra flavor, you can add diced bell peppers or jalapeños to the mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg