Description
A cheesy, savory breakfast casserole with golden hashbrowns, seasoned sausage, and creamy goodness just like the restaurant favorite.
Ingredients
Casserole:
1 lb (16 oz) breakfast sausage (pork or turkey), cooked and crumbled
1 (30 oz) package frozen shredded hashbrowns, thawed
2 cups shredded sharp cheddar cheese, divided
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
1 cup sour cream
½ cup onion, finely chopped
4 Tbsp unsalted butter, melted
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt
Optional Topping:
1 cup crushed Ritz crackers or cornflakes
2 Tbsp butter, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook sausage in a skillet over medium heat until browned and crumbled. Drain any excess grease.
Mix casserole base: In a large bowl, combine thawed hashbrowns, cooked sausage, 1½ cups cheddar cheese, cream of chicken soup, sour cream, onion, melted butter, garlic powder, pepper, and salt. Stir until well combined.
Assemble casserole: Spread mixture evenly into the prepared baking dish. Sprinkle remaining ½ cup cheese on top.
Add topping (optional): Mix crushed crackers or cornflakes with melted butter, then sprinkle evenly over the cheese layer.
Bake uncovered for 40–45 minutes, until casserole is hot and bubbly and topping is golden brown.
Serve warm as a breakfast, brunch, or comforting dinner side.
Notes
Make-ahead: Assemble the casserole (without topping) up to 24 hours in advance, cover, and refrigerate. Add topping before baking.
Freezer-friendly: Wrap unbaked casserole tightly in foil and freeze up to 2 months. Thaw in fridge overnight before baking.
Cheese swap: Colby-Jack or Monterey Jack works well instead of cheddar.
Vegetarian version: Use plant-based sausage and cream of mushroom soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Main Dish, Casserole
- Method: Baking
- Cuisine: American, Comfort Food
