My Sausage and Hashbrown Casserole

My Sausage And Hashbrown Casserole

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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

  • 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

  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.

Printable Recipe Card

About My Sausage and Hashbrown Casserole

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



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