A rich, cheesy, and comforting breakfast casserole made with crispy hash browns, savory sausage, creamy sauce, and melted cheddar cheese. This easy oven-baked dish is perfect for weekend brunch, family breakfasts, potlucks, or a make-ahead breakfast on busy mornings.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour–1 hour 10 minutes
- Servings: 8
- Course: Breakfast / Brunch
- Cuisine: American
- Difficulty: Easy
Ingredients - 1 lb (450 g) breakfast sausage
- 1 package (30 oz / 850 g) frozen shredded hash browns, thawed
- 2 cups (200 g) shredded cheddar cheese, divided
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (240 g) sour cream
- ½ cup (120 ml) whole milk
- ½ medium yellow onion, finely diced
- 2 tablespoons melted butter
- 2 large eggs, lightly beaten
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or green onions, optional
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
- Cook the sausage
Heat a large skillet over medium heat. Add the breakfast sausage and diced onion. Cook for 7–10 minutes, breaking the sausage into small crumbles until thoroughly cooked and no pink remains. Drain excess grease.
- Prepare the creamy mixture
In a large bowl, whisk together the condensed cream of chicken soup, sour cream, milk, melted butter, beaten eggs, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
- Add the hash browns
Add the thawed hash browns, cooked sausage and onion, and 1½ cups of shredded cheddar cheese to the creamy mixture. Stir gently until everything is evenly coated.
- Assemble the casserole
Transfer the mixture to the prepared baking dish. Spread it evenly and sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake
Bake uncovered for 45–55 minutes, until the casserole is golden around the edges, bubbling, and set in the center. If the top browns too quickly, loosely cover it with foil.
For food safety, the center should reach at least 160°F (71°C), particularly because this casserole contains eggs and ground sausage.
- Rest and serve
Allow the casserole to rest for 5–10 minutes before slicing. Garnish with fresh parsley or green onions, if desired, and serve warm.
Tips for the Best Casserole
- Thaw the hash browns: Remove excess moisture so the casserole doesn’t become watery.
- Drain the sausage: Too much grease can make the finished dish oily.
- Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
- Check the center: Baking times vary depending on the dish and the temperature of the ingredients.
- Make it spicy: Use hot breakfast sausage or add red pepper flakes.
- Add vegetables: Diced bell peppers, spinach, or mushrooms make delicious additions.
Nut Information and Allergens
Does this recipe contain nuts?
The standard recipe contains no intentionally added peanuts or tree nuts. However, packaged ingredients should always be checked for allergen statements and cross-contact warnings.
- Peanuts: Not intentionally included.
- Tree nuts: Not intentionally included.
- Dairy: Cheddar cheese, sour cream, milk, butter, and condensed soup may contain dairy.
- Eggs: Present in the recipe.
- Gluten/wheat: May be present in condensed soup, sausage seasonings, or other packaged ingredients.
- Soy: May be present in processed sausage, soup, or cooking spray.
Nut-free preparation: If cooking for someone with a nut allergy, check every ingredient label and use clean utensils, cookware, and surfaces to prevent cross-contact.
Gluten-free option: Use certified gluten-free hash browns, sausage, and a gluten-free condensed soup or homemade creamy sauce.
Approximate Nutrition Information
Per serving, based on 8 servings:
- Calories: 450–550
- Protein: 18–24 g
- Carbohydrates: 25–32 g
- Fat: 30–38 g
- Saturated Fat: 12–16 g
- Fiber: 2–3 g
- Sugar: 2–5 g
- Sodium: 800–1,200 mg
Nutrition values are estimates and depend on the sausage, soup, cheese, and portion size.
Frequently Asked Questions (Q&A)
Q1: Can I prepare this casserole the night before?
Yes. Assemble the casserole, cover it tightly, and refrigerate overnight. For best results, add the final cheese topping before baking. Since the dish will be cold, it may need additional baking time. Check that the center reaches 160°F (71°C).
Q2: Can I use diced hash browns instead of shredded?
Absolutely. Frozen diced hash browns work well and give the casserole a chunkier texture.
Q3: Can I substitute cream of mushroom soup?
Yes. Cream of mushroom or cream of celery soup can replace cream of chicken soup. Check the labels for allergens and dietary requirements.
Q4: Why is my hashbrown casserole watery?
Excess moisture from thawed potatoes, vegetables, or an overly loose sauce can cause this. Drain the potatoes well and avoid adding extra milk.
Q5: Can I make this casserole without eggs?
Yes. Omit the eggs for a softer, less firmly set casserole. Allow extra time for the center to become hot and bubbly.
Q6: Can I freeze the casserole?
Yes. Cool completely, divide into portions, and freeze in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q7: How do I store leftovers?
Refrigerate leftovers in a covered container within 2 hours of cooking and consume within 3–4 days. Reheat until the center reaches 165°F (74°C).
Q8: Can I use turkey sausage?
Yes. Turkey sausage is a lighter alternative. Cook it thoroughly before mixing it with the other ingredients.
Q9: What can I serve with this casserole?
Serve with fresh fruit, a green salad, scrambled eggs, sliced tomatoes, or toast for a complete breakfast or brunch.
Q10: Can I make it without condensed soup?
Yes. Replace the canned soup with a homemade thick white sauce made from butter, flour, milk, and seasonings. Allow it to cool slightly before mixing.
Leave a Reply