Description
Hearty “smoked sausage and hashbrown casserole” brings comfort straight from Southern kitchens, blending savory sausage with crispy potatoes. Cheesy layers and golden-brown edges promise a satisfying meal that warms souls and delights hungry diners.
Ingredients
Scale
Main Ingredients:
- 1 lb smoked sausage
- 4 cups frozen hashbrowns
- 2 cups shredded cheddar cheese
Dairy and Binding:
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs
Seasonings and Extras:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F and generously grease a 9×13-inch baking dish to prevent sticking.
- Slice the smoked sausage into bite-sized rounds, creating uniform pieces for even cooking and distribution throughout the casserole.
- In a large mixing bowl, whisk together sour cream, milk, eggs, salt, black pepper, and garlic powder until smooth and well-incorporated.
- Add frozen hashbrowns to the creamy mixture, gently folding to ensure each potato strand is evenly coated with the seasoned dairy blend.
- Fold in half of the shredded cheddar cheese and chopped green onions, distributing them thoroughly throughout the hashbrown mixture.
- Transfer the hashbrown mixture to the prepared baking dish, spreading it evenly to create a consistent layer.
- Arrange the sliced smoked sausage rounds across the top of the hashbrown base, creating an attractive and appetizing presentation.
- Sprinkle the remaining cheddar cheese over the sausage, ensuring complete coverage.
- Drizzle melted butter evenly across the entire casserole surface to enhance flavor and promote golden browning.
- Bake in the preheated oven for 35-40 minutes, or until the edges turn crispy golden and the cheese melts completely.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow the ingredients to set and flavors to meld.
- Garnish with additional chopped green onions if desired, and serve hot directly from the baking dish.
Notes
- Customize the hashbrown texture by thawing and patting dry frozen potatoes to achieve a crispier result.
- Swap regular milk with lactose-free or plant-based alternatives for dairy-sensitive diners.
- Reduce sodium by using low-sodium smoked sausage and monitoring salt quantities during seasoning.
- Boost vegetable content by incorporating diced bell peppers or spinach into the hashbrown mixture for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 482
- Sugar: 2 g
- Sodium: 933 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 108 mg