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Southern Sausage and Hashbrown Casserole

This Southern Sausage and Hashbrown Casserole is warm, cheesy, and full of comfort. It is made with simple foods you may already have. Just mix, bake, and enjoy. It is perfect for busy nights, family dinners, or cozy mornings together at the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 pound breakfast sausage
  • 1 bag frozen hashbrowns about 30 to 32 ounces
  • 1 can cream of mushroom or cream of chicken soup 10.5 ounces
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • 1 small onion diced
  • salt and pepper to taste

Equipment

  • Baking Dish
  • Large Skillet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish to prevent sticking.
  2. In a large skillet over medium heat, cook the breakfast sausage until browned, breaking it apart as it cooks. Drain any excess grease.
  3. Add the diced onion to the skillet and cook for 3 to 4 minutes until softened and fragrant.
  4. In a large mixing bowl, combine the cooked sausage and onion with frozen hashbrowns, cream soup, sour cream, and 1 cup of shredded cheddar cheese. Stir until fully combined. Season with salt and pepper to taste.
  5. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheese evenly over the top.
  6. Bake for 35 to 40 minutes, or until the casserole is hot and bubbly and the cheese on top is golden brown.
  7. Remove from the oven and let rest for 5 minutes before serving to allow the casserole to set.

Notes

For a spicier version, use hot sausage or add diced green chiles. You can assemble the casserole ahead of time and refrigerate overnight before baking. To freeze, assemble in a freezer-safe dish and freeze unbaked. Thaw overnight in the refrigerator before baking as directed.