my sausage and hashbrown casserole
(1 RATING)
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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prep time
10 Min
cook time
40 Min
method
---
yield
10-12 serving(s)
Ingredients
- 1 pound mild pork sausage
- 1 pound hot pork sausage
- 2 cups shredded sharp cheddar cheese
- 1 can campbell's cream of chicken soup
- 1 cup sour cream
- 8 ounces container of french onion dip
- 1 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped red bell pepper
- 30 ounces pkg. frozen hashbrowns, defrosted
- - salt and pepper to taste
- 2 cups shredded sharp cheddar cheese for topping
How To Make my sausage and hashbrown casserole
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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.
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Step 2In a mixing bowl mix cheddar cheese, chicken soup, sour cream, French Onion Dip. Then set aside.
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Step 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.
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Step 4Now mix the sausage mixture with the hashbrowns. Then add the soup mixture and combine all well.
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Step 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.
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Step 6Remove from oven and add more cheddar cheese and return to oven uncovered until well melted, about 5 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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