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Sausage Hashbrown Breakfast Casserole

Sausage Hashbrown Breakfast Casserole: Creamy Comfort Awaits

This Sausage Hashbrown Breakfast Casserole combines savory sausage and crispy hashbrowns in a creamy blend, perfect for brunch or family breakfasts.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds bulk pork sausage Swap with chicken or turkey sausage for a lighter alternative.
  • 2 cups shredded cheddar cheese, divided Substitute with mozzarella or favorite cheese for variation.
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted Try cream of mushroom for a vegetarian twist.
  • 1 cup sour cream Greek yogurt makes a great healthier substitute.
  • 1 carton (8 ounces) French onion dip If unavailable, use extra sour cream.
  • 1 cup chopped onion Green onions or shallots can provide a milder taste.
  • 1/4 cup chopped green pepper Feel free to use any bell pepper variety.
  • 1/4 cup chopped sweet red pepper Omit or substitute with green pepper.
  • 1/8 teaspoon pepper Adjust to taste preference for a kick.
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed Thawing makes mixing easier but is not necessary.
Optional Topping
  • Additional shredded cheese Melt it on top for that extra gooey finish.

Equipment

  • large skillet
  • mixing bowl
  • baking dish
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the bulk pork sausage until no longer pink, about 6-8 minutes. Drain excess fat.
  3. In a large mixing bowl, combine 1¾ cups of shredded cheddar cheese, cream of chicken soup, sour cream, and French onion dip. Stir in chopped onion, green pepper, sweet red pepper, and some pepper. Gently fold in thawed hashbrowns.
  4. Grease a shallow 3-quart baking dish and spread half of the hashbrown mixture evenly across the bottom.
  5. Layer the cooked sausage over the hashbrown mixture evenly.
  6. Spread the remaining hashbrown mixture on top of the sausage layer smoothly.
  7. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish tightly with aluminum foil.
  8. Bake covered for 45 minutes, then remove the foil and bake uncovered for an additional 10 minutes.
  9. Let the casserole sit for a few minutes before serving.
  10. Serve warm and enjoy with fresh fruit salad or pancakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 16gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

This casserole is perfect for sharing and makes a delightful centerpiece for any breakfast table.

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