My Sausage And Hashbrown Casserole Recipe

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My Sausage and Hashbrown Casserole

Judy Martin


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!

★★★★★ 1 vote
10 Min
40 Min


1 lb
mild pork sausage
1 lb
hot pork sausage
2 c
shredded sharp cheddar cheese
1 can(s)
campbell's cream of chicken soup
1 c
sour cream
8 oz
container of french onion dip
1 c
chopped onion
1/4 c
chopped bell pepper
1/4 c
chopped red bell pepper
30 oz
pkg. frozen hashbrowns, defrosted
salt and pepper to taste
2 c
shredded sharp cheddar cheese for topping


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.
2In a mixing bowl mix cheddar cheese, chicken soup, sour cream, French Onion Dip. Then set aside.
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.
4Now mix the sausage mixture with the hashbrowns. Then add the soup mixture and combine all well.
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.
6Remove from oven and add more cheddar cheese and return to oven uncovered until well melted, about 5 min.

About this Recipe

Course/Dish: Pork, Casseroles
Other Tag: Quick & Easy