Real Recipes From Real Home Cooks ®

my sausage and hashbrown casserole

(1 rating)
Recipe by
Judy Martin
Byram, MS

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!

(1 rating)
yield 10 -12
prep time 10 Min
cook time 40 Min

Ingredients For my sausage and hashbrown casserole

  • 1 lb
    mild pork sausage
  • 1 lb
    hot pork sausage
  • 2 c
    shredded sharp cheddar cheese
  • 1 can
    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

  • 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.

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