My Sausage and Hashbrown Casserole

My Sausage And Hashbrown Casserole Recipe

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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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
10 Min
Cook:
40 Min

Ingredients

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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

How to Make My Sausage and Hashbrown Casserole

Step-by-Step

  • 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.

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About My Sausage and Hashbrown Casserole

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




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