If comfort food had a soulmate, it just might be Cheesy Sausage & Hashbrown Casserole. Imagine golden hashbrowns, savory sausage, sweet bell pepper, and melty pools of cheddar and mozzarella, all baked together in creamy goodness—it’s hearty, filling, and totally irresistible. This is the kind of recipe that brings the family running to the table in the morning or delights a crowd for brunch. Even better, you can prep it ahead, so it’s ready when you need it most. From cozy winter mornings to celebratory weekend brunches, Cheesy Sausage & Hashbrown Casserole is always a hit!
Ingredients You’ll Need
What makes this casserole shine is the lineup of simple, familiar ingredients—each one pulling its weight for a dish that’s ultra-flavorful and satisfying. Don’t skip any! Each adds its own touch, whether it’s a pop of color, creamy texture, or that crave-worthy cheesy stretch.
- Breakfast Sausage: Adds loads of savory, meaty flavor—use mild or spicy based on your preference.
- Frozen Shredded Hashbrowns: Quick, convenient, and they crisp up beautifully in the oven.
- Onion: Brings sweetness and depth to the casserole once cooked through.
- Red Bell Pepper: Pops of color and a subtle sweetness brighten every bite.
- Shredded Cheddar Cheese: Delivers classic tangy-melty cheese goodness.
- Shredded Mozzarella Cheese: Adds stretchiness and mellow flavor, balancing the sharp cheddar.
- Cream of Mushroom Soup: The secret to a creamy, cohesive casserole!
- Sour Cream: Creaminess with a gentle tang lifts and balances the dish.
- Milk: Loosens the mixture so every bite is tender and moist.
- Garlic Powder: Adds an easy boost of savory flavor.
- Paprika: A dash of warmth and gentle smokiness to complement the sausage.
- Salt: Makes all the flavors pop—don’t skip it!
- Black Pepper: Rounds out the seasoning with mellow heat.
- Fresh Parsley: Just a sprinkle on top adds color and a fresh finish right before serving.
How to Make Cheesy Sausage & Hashbrown Casserole
Step 1: Prep Your Baking Dish & Oven
Begin by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a light greasing—just enough to keep all that cheesy, bubbly goodness from sticking later. This little step helps the casserole bake evenly and makes cleanup a breeze.
Step 2: Brown the Sausage
In a skillet over medium heat, crumble and cook the sausage until it’s nicely browned—this takes about 7 to 10 minutes. Make sure to break it up as it cooks so you get plenty of delicious bites throughout your casserole. Don’t forget to drain the excess grease when it’s done, or your finished dish may end up too heavy.
Step 3: Mix Up the Filling
Grab your largest mixing bowl—the more space, the easier to combine everything. Add the thawed hashbrowns, cooked sausage, diced onion, red bell pepper, both cheeses, the can of cream of mushroom soup, sour cream, milk, garlic powder, paprika, salt, and black pepper. Stir it all together until every morsel is coated in creamy, cheesy goodness and you don’t see any dry pockets.
Step 4: Assemble and Bake
Spoon the mixture into the prepared baking dish and spread it out evenly. You want a uniform layer so it bakes through properly. Place the dish on the center rack of your oven and let it bake uncovered for 40 to 45 minutes, or until the top is golden brown and you see the edges bubbling. That irresistible smell? It means you’re almost there!
Step 5: Garnish and Serve
Once the Cheesy Sausage & Hashbrown Casserole is out of the oven, sprinkle it generously with chopped fresh parsley. This brightens up the rich, cheesy top and adds a hint of fresh flavor for a lovely finishing touch. Let it sit for about 5 minutes before serving so it’s easier to cut—and then dig in!
How to Serve Cheesy Sausage & Hashbrown Casserole
Garnishes
This casserole is undeniably delicious on its own, but a little garnish can make it even more special. Chopped fresh parsley adds a pop of color, while a dash of extra black pepper or a sprinkle of sliced green onions offers even more flavor. For a fun twist, try scattering some crispy fried onions or a handful of crushed buttery crackers over the top just before serving.
Side Dishes
Round out your plate with sides that complement all the flavors in Cheesy Sausage & Hashbrown Casserole. Fresh fruit salad or citrus segments add refreshing balance, while a simple green salad or roasted vegetables bring crunch and color. Want to go all-in? Serve with fluffy biscuits, toast, or a side of spicy salsa for scooping.
Creative Ways to Present
For brunch parties or potlucks, try baking the casserole in individual ramekins for personalized servings—always a crowd-pleaser! You can also cut the cooled casserole into squares for easy buffet-style serving. If you’re hosting, dress up each portion with a dollop of sour cream and a light scatter of microgreens or chives for extra flair.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Sausage & Hashbrown Casserole is a busy cook’s best friend. Allow the casserole to cool fully, then cover the dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to four days. It’s just as good reheated—and maybe even better on day two!
Freezing
This casserole freezes perfectly, making it a terrific option for meal prep or unexpected guests. After baking and cooling, slice into portions and wrap tightly or place in a freezer-safe container. The casserole can be frozen for up to three months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
For best results, reheat slices covered in a 350°F oven until hot and bubbling, about 20 minutes. You can also microwave individual pieces for a couple of minutes, though the oven method preserves the crispy top best. Add a quick sprinkle of cheddar or parsley to freshen up leftovers before serving.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just peel and grate about 3 to 4 medium russet potatoes. It’s best to squeeze out any excess moisture before mixing them into the casserole, so everything bakes up golden and not soggy.
What kind of sausage is best for this recipe?
Choose your favorite breakfast sausage—mild or spicy both work great in Cheesy Sausage & Hashbrown Casserole. You can experiment with pork, turkey, or even chicken sausage for a lighter twist. Just make sure it’s cooked and crumbled before adding to the mix.
Is there a vegetarian way to make this casserole?
Yes! Skip the sausage, and add sautéed mushrooms, spinach, or a plant-based sausage alternative. You’ll still get all the comforting cheesy goodness, especially if you season generously and keep all the creamy elements.
Can I assemble Cheesy Sausage & Hashbrown Casserole ahead of time?
You bet! Simply follow the recipe up to the point before baking, cover it tightly, and refrigerate overnight. When you’re ready, just pop it in the oven (you may need to add a few extra minutes if it’s very cold) for an easy start to your morning.
Will this recipe work for a large crowd?
Absolutely! This is one of those magical brunch bakes that scales up effortlessly. For a really big gathering, double the recipe and bake in two dishes side-by-side. You’ll love seeing everyone reach for seconds!
Final Thoughts
I hope you’re as excited to try Cheesy Sausage & Hashbrown Casserole as I am to share it with you. It’s that rare recipe that’s easy enough for busy mornings but special enough for company, loaded with flavor, and practically guaranteed to put smiles on faces. Give it a try, and I’m sure you’ll find a new family favorite!
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Cheesy Sausage & Hashbrown Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Sausage & Hashbrown Casserole is a delicious and satisfying dish perfect for breakfast or brunch. Packed with savory sausage, crispy hashbrowns, and melty cheeses, this casserole is sure to be a hit with your family and friends.
Ingredients
Ingredients:
- 1 pound breakfast sausage (mild or spicy)
- 1 (30-ounce) bag frozen shredded hashbrowns (thawed)
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the sausage: In a skillet, cook sausage over medium heat until browned and crumbly. Drain excess grease.
- Mix ingredients: In a large mixing bowl, combine hashbrowns, cooked sausage, onion, bell pepper, cheeses, cream of mushroom soup, sour cream, milk, garlic powder, paprika, salt, and pepper. Mix well.
- Bake: Spread the mixture into the baking dish and bake uncovered for 40-45 minutes until golden and bubbly.
- Garnish and serve: Garnish with parsley before serving.
Notes
- You can assemble this casserole the night before and refrigerate.
- For extra crunch, consider adding a topping of crushed cornflakes or buttery crackers before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 105 mg
