My Sausage And Hashbrown Casserole Recipe

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My Sausage and Hashbrown Casserole

Judy Martin

By
@hillcrestchurchcook

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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Rating:

Comments:

Serves:

10-12

Prep:

10 Min

Cook:

40 Min

Ingredients

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

Directions Step-By-Step

1
Cook sausage with onions and peppers. When sausage is no longer pink, lift out of skillet with slotted spoon. Set aside. Save drippings in skillet.
2
In a mixing bowl mix cheddar cheese, chicken soup, sour cream, French Onion Dip. Then set aside.
3
Heat 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.
4
Now mix the sausage mixture with the hashbrowns. Then add the soup mixture and combine all well.
5
Pour 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.
6
Remove 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