Sausage Hash Brown Casserole
This Sausage Hash Brown Casserole is a comforting, hearty dish combining crispy hash browns, savory sausage, and a creamy cheese sauce, perfect for breakfast, brunch, or an easy dinner.
Servings: 6 servings
Ingredients
- 30 oz frozen shredded hash browns thawed
- 1 lb ground turkey sausage ensure it is prepared without any non-permitted ingredients
- 1 medium onion diced
- 2 cups shredded cheddar cheese or a blend of cheddar and mozzarella for extra meltiness
- 1 cup sour cream or plain Greek yogurt for a tangy twist
- 10.5 oz condensed cream of mushroom soup check for permissible ingredients or make your own substitute
- 1/2 cup milk
- 2 cloves garlic minced
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika optional, for a subtle smoky flavor
- 2 tablespoons olive oil or any neutral cooking oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the ground turkey sausage, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes. Add the minced garlic in the last minute of cooking, stirring to combine. Once cooked, remove from heat and set aside.
- In a large mixing bowl, combine the sour cream, condensed cream of mushroom soup, milk, salt, black pepper, and smoked paprika (if using). Whisk together until smooth and well combined.
- Add the thawed hash browns, cooked sausage and onion mixture, and 1 1/2 cups of shredded cheese to the creamy sauce mixture. Gently fold everything together until the hash browns are evenly coated and all ingredients are well distributed.
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little oil or non-stick spray. Pour the casserole mixture into the dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheese over the top for a cheesy crust.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown. If the top starts browning too quickly, you can loosely cover it with aluminum foil.
- Remove the casserole from the oven and let it cool for about 5 minutes before serving. This resting time helps the casserole set slightly, making it easier to cut and serve.
Equipment
- Large Skillet
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Oven
Notes
Make sure to thaw the hash browns completely and squeeze out any excess moisture to avoid a soggy casserole. Use a mix of cheeses like sharp cheddar and Monterey Jack for extra flavor. Ground turkey sausage works perfectly, but chicken or beef sausage can be used. Homemade cream of mushroom soup is a great substitute. Let the casserole rest after baking for easier serving. Use a non-stick or glass baking dish for easy cleanup. Add chopped bell peppers or jalapeños for color and heat. Variations include vegetarian version, spicy kick, different cheeses, herb infusion, gluten-free options, and muffin tin portions. Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 2 months.