I’ve been craving a good ol’ fashioned sausage casserole lately. Not the “new school” recipe made with condensed soup and that onion dip stuff. I’m talking about the kind that big mama use to make for baby shower brunches and for those on the “sick and shut in” list at church. Yep that comforting, creamy, fluffy, cheesy, hearty sausage hash brown casserole that stuck to your ribs and kept you full all day.
My grandmother Barb was in the hospital when this craving hit a few weeks ago (she’s perfectly fine now btw) so I didn’t want to bother her. She would have surely checked herself out and went home to make me a pan of sausage hash brown casserole. Those that know her know I’m not exaggerating either. She’s sweet and strong-willed like that. Fortunately my cousin Quanna never fails to come through with a tried & true recipe and this is one I’ve tweaked a bit to suit my families tastes buds. I’m not sure if the ingredients are the ones that those old southern church ladies used (they never like giving up their recipes) but the taste is spot on. I’m pleased.
Sausage hash brown casserole is one of those dishes that can be served for breakfast, lunch, brunch or dinner…kinda like a quiche. I prefer it for brunch. If you’re a potato lover then you’ll definitely appreciate this dish. It’s loaded with cheesy goodness, hash browns, sausage, onions, peppers and eggs. Pure comfort at it’s best. It’s a complete meal so I usually serve it with fresh cut melons if they’re in season.
Watch me make this sausage hash brown casserole from start to finish!
- 1 lb breakfast sausage (I used hot and spicy turkey)
- ½ small red bell pepper
- ⅓ white onion
- ½ small green bell pepper
- 1 lb frozen hash browns
- ½ cup sour cream
- ½-3/4 cup processed cheese, shredded
- Garlic powder (I used a few dashes)
- salt & pepper
- 4 eggs
- ¼ cup milk
- 1 cup cheese, shredded (I used a mixture of cheeses)
- Preheat oven to 375
- In a large skillet cook sausage until browned. Place the sausage on paper towels to drain. Leave the fat in the skillet. (You may need to pour some of it out if it’s a lot)
- Dice up the onions, green bell pepper, and red bell pepper.
- Add to skillet and sauté until just tender. ( It won’t take long so be careful not to overcook)
- Place the sautéed veggies on a plate and set aside.
- In a large bowl add the thawed, hash browns.
- Stir in the sour cream until it coats the hash browns
- Stir in the processed cheese.
- Season with salt, pepper and garlic powder. I used just a few dashes. (Taste the mixture to make sure the seasonings are just right. Be careful not to over-season, since we’ll also be using sausage and cheese)
- Spray a 9 inch deep dish pie plate with cooking oil and press the hash brown mixture into the pie plate getting it as flat and even as possible.
- Cover the top with sausage, onions and peppers. Set aside.
- In a small bowl beat eggs with milk.
- Pour the egg mixture evenly over the top of the casserole. (sometimes I’ll use a knife to poke holes in the casserole so that the eggs mixture goes down further)
- Top with shredded cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 10-15 minutes or until the casserole is fully set. (See note below on cooking times)
- Let cool for 10 minutes and enjoy!