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.