No Reviews
You must be logged in to post a review.
Sausage Hashbrown Casserole
x
Print Options
Description
This is a good breakfast casserole, particularly for people who aren’t crazy about eggs. You can make it the night before and cook it in the morning. This is always a hit when I make it for a crowd.
Ingredients
- 2 pounds Mild Sausage
- 30 ounces, weight Bag Of Frozen Hash Browns, Thawed
- 1 whole Onion, Chopped Fine
- ½ cups Bell Pepper, Chopped Fine
- 1 can (10 3/4 Oz.) Cream Of Chicken Soup
- 8 ounces, weight Sour Cream
- 8 ounces, weight French Onion Dip (my Favorite Brand Is Purity)
- 2 cups Shredded Cheddar Cheese
- Salt And Pepper, to taste
Preparation
Brown sausage and drain well; set aside.
In a large bowl, mix onion, bell pepper, soup, sour cream, French onion dip, and cheese. Fold in the hash browns. Salt and pepper to taste.
Spread half of the hash brown mixture in a 9×13 dish. Top with half of the cooked sausage. Repeat layers.
Bake at 350F for an hour or until bubbly.
If you assemble this ahead of time, let it sit on the counter for a few minutes before putting it into the oven.
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
emilyt on 12.21.2009
I assembled this Saturday afternoon to be baked on Sunday morning for my family who was coming in to celebrate Christmas! It was a HUGE hit- even with my picky brothers who don’t like bell peppers or onions! I’ll definitely be making it again!