Sausage Hash Brown Casserole

You know those days? The ones where the alarm blares too early, the to-do list stretches a mile long, and the only thing you can think about is something comforting, something utterly delicious, and something that doesn’t require a culinary degree to pull off? Yeah, I have those days too. And on those days, my go-to, my absolute savior, is this Sausage Hash Brown Casserole. It’s more than just breakfast; it’s a warm hug, a cheesy, savory blanket that makes everything feel just a little bit better. I remember the first time I made it for a crowd – I was nervous, as I always am when I’m trying something new for guests, but it vanished. Poof! Gone in minutes. My friends raved, my family begged for the recipe, and I knew right then and there that this Sausage Hash Brown Casserole was a keeper, a permanent fixture in my recipe rotation. It’s like a more sophisticated, way-easier cousin to that classic breakfast casserole you might have tried, but with an unbeatable savory punch.

What is a sausage hash brown casserole?

So, what exactly is this magical dish we’re talking about? Think of it as the ultimate comfort food, a layered masterpiece built on a foundation of crispy hash browns, packed with savory sausage, swirled with creamy goodness, and baked to golden perfection. It’s hearty, it’s satisfying, and it hits all the right notes. The name itself, “Sausage Hash Brown Casserole,” pretty much tells you the whole story, doesn’t it? It’s a casserole, which means it’s designed to be made ahead and reheated, or baked all at once for a crowd. The hash browns provide that delightful texture – some crispy bits, some softer edges – and the sausage brings that irresistible salty, savory flavor that we all crave. It’s the kind of dish that makes your whole house smell amazing while it’s baking, a scent that just screams “good morning” or “welcome home.” It’s essentially a breakfast dish that has bravely ventured into lunch and dinner territory, and honestly, it’s a culinary conqueror.

How do I make a sausage hash brown casserole?

Quick Overview

The beauty of this Sausage Hash Brown Casserole lies in its straightforward assembly. You’ll brown some savory sausage, whip up a simple creamy base, layer it all with fluffy hash browns, and bake until it’s golden and bubbly. It’s a no-fuss approach that guarantees a delicious outcome every single time. You can even prep most of it the night before, making your morning routine a breeze. It’s designed for real life, busy mornings, and happy bellies.

Ingredients

For the main casserole base:

1 pound breakfast sausage (I love using a mild or Italian sausage, but feel free to go spicy if you like!)

1 large onion, finely chopped

1 green bell pepper, finely chopped (optional, but it adds a lovely freshness)

2 (30-ounce) packages frozen shredded hash brown potatoes, thawed

8 large eggs

2 cups milk (whole milk or even half-and-half makes it extra rich, but I’ve successfully used 2% and even almond milk in a pinch and it was still great!)

2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack for extra melty goodness)

1 teaspoon salt

1/2 teaspoon black pepper

For the Creamy Swirl (Optional but Recommended!):

1/2 cup Sour Cream or plain Greek yogurt (adds a lovely tang and creaminess)

1/4 cup milk

A pinch of garlic powder

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 375 degrees Fahrenheit (190 degrees Celsius). While that’s warming up, grab a 9×13 inch baking dish. I like to give mine a generous spray of cooking spray or a light brush of butter. This step is crucial for preventing any sticking disasters, trust me, I’ve learned that lesson the hard way!

Step 2: Brown the Sausage and Veggies

In a large skillet over medium heat, break up your breakfast sausage. Cook it until it’s nicely browned and no longer pink. If you’re using onion and bell pepper, toss them in during the last few minutes of cooking the sausage, until they’re tender-crisp. Drain off any excess grease – this is important for a less oily casserole. You can even do this step the night before and store the sausage mixture in the fridge!

Step 3: Prepare the Hash Browns

Make sure your frozen hash browns are fully thawed. I usually just leave them on the counter for a couple of hours, or pop them in the microwave for a minute or two if I’m in a hurry. You want them to be soft enough to mix easily, but not mushy. Pat them gently with a paper towel to remove any excess moisture – this helps them get a little crispier.

Step 4: Mix the Egg Mixture

In a large bowl, whisk together the 8 large eggs, 2 cups of milk, the salt, and the pepper. Give it a good whisk until everything is well combined and a little frothy. This is the binder that holds our casserole together, so make sure it’s evenly mixed!

Step 5: Combine Everything (Almost!)

Now for the fun part! Add the cooked sausage mixture and the shredded cheddar cheese to the bowl with the egg mixture. Stir it all together. Then, gently fold in the thawed hash browns. You want to coat everything evenly without mashing the potatoes too much. The mixture will look a bit chunky, and that’s exactly what we’re going for.

Step 6: Assemble the Casserole

Pour the hash brown mixture into your prepared baking dish and spread it out evenly. Now, for the creamy swirl! In a small bowl, whisk together the sour cream (or Greek yogurt), 1/4 cup milk, and a pinch of garlic powder. Drizzle this mixture over the top of the hash brown casserole. You can use a knife or a skewer to gently swirl it into the casserole – this adds a lovely tang and visual appeal. Don’t overmix, just a few swirls will do!

Step 7: Bake to Perfection

Pop the dish into your preheated oven. Bake for 45-60 minutes, or until the casserole is set, golden brown, and the edges are bubbly. You can test for doneness by inserting a knife into the center; it should come out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Rest and Serve

This is perhaps the hardest part – waiting! Let the Sausage Hash Brown Casserole rest for about 10 minutes after it comes out of the oven. This allows it to set up properly, making it easier to slice and serve. Serve it hot and enjoy the delicious aroma filling your kitchen!

What to Serve It With

This Sausage Hash Brown Casserole is so versatile, it’s a chameleon on the plate! For a classic FOR BREAKFAST, I love pairing it with a steaming mug of good coffee and perhaps some fresh fruit like berries or sliced oranges. It’s hearty enough on its own, but a little fruit adds a nice brightness. For a more elegant BRUNCH setting, I’ll often serve it alongside a fresh green salad with a light vinaigrette, maybe some mimosas or a fruit-infused water. It’s also surprisingly good as a light DESSERT if you’re serving it alongside something sweet, or if you’ve made a lighter, fruit-based version without the sausage. But honestly, my favorite is as a COZY SNACK or even a casual dinner. Think of it as a super-satisfying, one-dish meal that needs nothing more than a good appetite. My family absolutely loves having this on a chilly evening with a simple side of steamed broccoli or a dollop of salsa. It’s comfort food at its finest, and it’s always a crowd-pleaser, no matter the occasion.

Top Tips for Perfecting Your Sausage Hash Brown Casserole

I’ve made this Sausage Hash Brown Casserole more times than I can count, and along the way, I’ve picked up a few tricks that I think make it even better. First, regarding the hash browns: make sure they are *truly* thawed and as dry as possible. Excess moisture is the enemy of crispiness and can lead to a soggy casserole. I usually press them in a fine-mesh sieve or even wrap them in a clean kitchen towel and squeeze out the liquid. It makes a world of difference. When it comes to mixing the ingredients, resist the urge to overmix the hash browns. You want to gently fold them in so they retain their texture and don’t turn into a mush. Overmixing can also develop the starches, making the final dish gummy. For the creamy swirl, don’t skip it! It adds an extra layer of richness and tang that cuts through the savory sausage and cheese beautifully. If you don’t have sour cream or Greek yogurt, a good quality Cream Cheese softened and whisked with a little milk will work in a pinch. My secret ingredient swap? Sometimes, I’ll add a tablespoon of Dijon mustard to the egg mixture for an extra layer of savory depth. It’s subtle, but it really elevates the flavor. And when it comes to baking, don’t be afraid of a little browning on top! That golden-brown crust is where a lot of the flavor is. If your oven tends to cook unevenly, rotating the dish halfway through baking can help ensure everything cooks evenly. Finally, a small but important tip: allow the casserole to rest for at least 10 minutes after it comes out of the oven. This gives it time to set, preventing it from falling apart when you serve it. It’s a small step that makes a big difference in presentation and ease of serving.

Storing and Reheating Tips

The beauty of a casserole like this is its make-ahead potential and its ability to bounce back after storage. If you have leftovers (which, in my house, is a rare but welcome occurrence!), storing them properly is key to enjoying them later. At ROOM TEMPERATURE, it’s best to not leave this casserole out for more than two hours, as it contains eggs and dairy. However, for shorter periods, like while you’re finishing up breakfast, it’s perfectly fine. For REFRIGERATOR STORAGE, once the casserole has cooled down, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay delicious in the fridge for up to 3-4 days. To reheat, you can either pop individual portions back into the microwave for a minute or two until heated through, or for a larger amount, bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. I often find that reheating it in the oven gives it back a bit of that lovely crispy texture on the edges. If you plan to FREEZER INSTRUCTIONS, it’s best to do so before baking, or after it has been fully baked and cooled. If freezing unbaked, cover the dish very well with plastic wrap, then a layer of aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the baking time. If freezing baked casserole, cut into portions, wrap each portion tightly in plastic wrap, then in foil, and freeze. Reheat from frozen in the oven at 350°F (175°C) until heated through. The GLACE timing advice for storage is simple: I never add the creamy swirl before freezing unbaked, I add it after thawing and just before baking. If you’re freezing baked portions, the swirl will have already melded in. Enjoying leftovers is almost as good as the first time!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite Sausage Hash Brown Casserole. It’s a dish that embodies comfort, ease, and incredible flavor, all rolled into one. It’s the kind of recipe that makes you feel like a kitchen superhero, even on the most chaotic mornings. It’s more than just a meal; it’s a feeling, a warm memory in the making. If you’re looking for a recipe that’s guaranteed to impress, satisfy, and make your life just a little bit easier, this is it. I truly hope you give this Sausage Hash Brown Casserole a try. I’d love to hear how it turns out for you, and if you discover any fun variations, be sure to share them in the comments below! Happy baking, and more importantly, happy eating!

Sausage Hash Brown Casserole

A hearty and comforting breakfast casserole perfect for any occasion, featuring savory sausage, crispy hash browns, and a creamy cheese sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound breakfast sausage crumbled
• 0.5 cup onion chopped
• 1 can cream of mushroom soup 10.5 oz
• 0.5 cup milk
• 2 cups shredded cheddar cheese
• 1 bag frozen hash brown potatoes 20 oz, thawed

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a large skillet, cook the breakfast sausage and chopped onion over medium heat until the sausage is browned and the onion is tender. Drain off any excess grease.
• In a large bowl, combine the cooked sausage and onion mixture, cream of mushroom soup, and milk. Stir until well combined.
• Stir in 1 cup of the shredded cheddar cheese.
• Add the thawed hash brown potatoes to the sausage mixture and stir to combine.
• Pour the mixture into the prepared baking dish and spread evenly.
• Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
• Bake for 50-60 minutes, or until the casserole is bubbly and the top is golden brown.
• Let stand for 5-10 minutes before serving.

Notes

This casserole can be assembled the night before and refrigerated. Add an extra 10-15 minutes to the baking time if baking from cold.