🍳 Sausage Hashbrown Casserole
Ingredients:
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1 lb breakfast sausage (pork or turkey)
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1 (30 oz) bag frozen shredded hashbrowns (thawed)
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1 ½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese (optional, for extra creaminess)
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1 small onion, finely diced (optional)
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1 can (10.5 oz) cream of mushroom or cream of chicken soup
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1 cup sour cream
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½ cup milk
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½ tsp garlic powder
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½ tsp black pepper
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¼ tsp salt
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Optional topping: crushed cornflakes or extra cheese
🧑🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Cook sausage:
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In a skillet over medium heat, cook the sausage until browned and fully cooked.
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Drain excess grease. If using onion, sauté it with the sausage until soft.
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Mix the casserole:
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In a large bowl, combine cooked sausage, thawed hashbrowns, cheddar cheese, mozzarella (if using), soup, sour cream, milk, garlic powder, salt, and pepper.
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Stir until well mixed.
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Assemble and bake:
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Spread the mixture evenly into the greased baking dish.
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Optional: Top with crushed cornflakes or extra cheese.
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Bake uncovered for 45–55 minutes, or until hot, bubbly, and golden on top.
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Rest and serve:
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Let sit for 5–10 minutes before serving.
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🔁 Make Ahead / Storage:
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Make ahead: Assemble and refrigerate overnight. Bake the next morning.
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Storage: Keeps well in the fridge for 3–4 days. Reheats great in the microwave or oven.
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Freezer-friendly: Freeze before or after baking; thaw overnight before reheating.
Would you like a spicy version or one with eggs included for more of a breakfast casserole twist?