Sausage Hash Brown Casserole
Watch me make this sausage hash brown casserole from start to finish!
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 uses 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 family’s 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.
Get the Recipe: Sausage Hash Brown Casserole
Ingredients
- 1 lb breakfast sausage, I used hot and spicy turkey
- 1/2 small red bell pepper
- 1/3 white onion
- 1/2 small green bell pepper
- 1 lb frozen hash browns
- 1/2 cup sour cream
- 1/2-3/4 cup processed cheese, shredded
- Garlic powder, I used a few dashes
- salt & pepper
- 4 eggs
- 1/4 cup milk
- 1 cup cheese, shredded (I used a mixture of cheeses)
Instructions
- Preheat oven to 375 F.
- 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!
Video
Notes
Feel free to add in more things like bacon, broccoli, etc.
Using a variety of cheeses is best! Yum!
Casserole should be FULLY set & fluffy when done. Nothing jiggling, wet, or runny!
This one is a keeper! Didn’t have processed cheese at home… used cream cheese instead, and will continue to do so. Brava, Monique!
Great thanks for the Cream Cheese Tip!
Loved this recipe, thank you. Very easy to make. I used 2 gloves of fresh garlic sautéed with the onions and a combo of sharp cheddar and mozzarella cheeses. Had requests for the recipe and sent them your way.
I have a question- when I made this and went to pour the egg mixture over the casserole, it stayed at the top and kept dripping and sliding out. Is there anything I can do to prevent it from doing that?
Thank you! 🙂
Made it this morning and momma loved it. Thanks for the great recipe.
Wish it was somewhere to reply with a pic of our creations. I would love to see how everyone’s dishes turn out.
I love your recipe I make it for Christmas every year with fried apples!!!
thanks for the recipe wonderful texture…..not eggy at all with a lot of potato flavor
I did make a few substitutions…..first off used fresh ground sausage from natural pork at local butcher shop adds a meaty texture without overpowering the dish….instead of cheddar cheese
used Trader Joes shredded melting cheese (gruyere and swiss) tossing with sour cream and potato….and for topping used TJ’s mexican blend cheese….and lastly topped with crushed unsweetened corn flakes to add a little crunch…..was a family hit.
BTW also used TJ’s hash brown package which was 1lb 4 ounces
PS used heavy cream which was on hand from Thanksgiving instead of milk with eggs.