Hash Brown Casserole

Megan Todd


I was going through recipes the other day and ran across this kindergarten cookbook 2001 my son's class made for their mama's for mother's day that year. I remember him telling me he had to take in a recipe of his favorite food... that was easy as he was a very finicky eater as a young boy. This recipe was given to me from a dear friend. And I was so grateful because my son loved this meal! I haven't made it in awhile, but I think it'll be on the menu this weekend. the recipe photo is that of his page from the recipe book. Oh, sweet memories! This can be a side, main, or breakfast dish!

★★★★★ 1 vote
makes a 10x13 casserole
20 Min
1 Hr


2 lb
bob evans original ground sausage
2 c
shredded cheddar cheese (or your favorite cheese blends work nice too)
1- 10 3/4 oz
cream of chicken soup
1 c
sour cream
8 oz
french onion dip
1 c
chopped onions
1/4 c
green pepper, chopped
1/4 c
red pepper, chopped
30 oz
shredded hashbrown potatoes, thawed
salt and pepper to taste


1preheat oven to 350 degrees F.
In a large skillet, brown sausage until cooked through. Break up the meat up as it cooks to be "crumbly."
when done, drain and set aside.
2in a separate bowl, combine shredded potatoes, cheese, sour cream, French onion dip, onions, peppers, & salt and pepper. Mix well.
3spray a 10x13 casserole dish with cooking spray. Spread half the potato mixture on bottom of pan, top with half the sausage mixture on top. Repeat with remaining potatoes and top with sausage.
4Bake at 350 degrees F for one hour.

This is great for a breakfast meal, church pot luck, family gathering, or as a holiday side dish! Enjoy!

About this Recipe

Main Ingredient: Potatoes
Regional Style: Southern
Other Tags: Quick & Easy, For Kids