my sausage and hashbrown casserole
(1 rating)
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Every once in a while a friend will give me a recipe that becomes a "keeper". Well, this is definitely a keeper! I use it at home as well as when I cook at church. Everyone loves this one! Thanks so much, Ms. Charlotte, for sharing this with me!
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(1 rating)
yield
10 -12
prep time
10 Min
cook time
40 Min
Ingredients For my sausage and hashbrown casserole
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1 lbmild pork sausage
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1 lbhot pork sausage
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2 cshredded sharp cheddar cheese
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1 cancampbell's cream of chicken soup
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1 csour cream
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8 ozcontainer of french onion dip
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1 cchopped onion
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1/4 cchopped bell pepper
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1/4 cchopped red bell pepper
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30 ozpkg. frozen hashbrowns, defrosted
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salt and pepper to taste
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2 cshredded sharp cheddar cheese for topping
How To Make my sausage and hashbrown casserole
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1Cook sausage with onions and peppers. When sausage is no longer pink, lift out of skillet with slotted spoon. Set aside. Save drippings in skillet.
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2In a mixing bowl mix cheddar cheese, chicken soup, sour cream, French Onion Dip. Then set aside.
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3Heat drippings in skillet, adding some cooking oil if needed. Pour hashbrowns in skillet and add salt and pepper. Cook until slightly browned. Pour into large mixing bowl to cool.
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4Now mix the sausage mixture with the hashbrowns. Then add the soup mixture and combine all well.
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5Pour entire mixture into a 3 quart baking dish that has been sprayed with Pam. Bake at 350 degrees, covered, until hot and bubbly, about 30-40 min.
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6Remove from oven and add more cheddar cheese and return to oven uncovered until well melted, about 5 min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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