Smoked Sausage and Cheesy Potato Casserole
Smoked sausage, hash browns, and sharp cheddar baked in a creamy sauce.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 4 cup frozen diced hash brown potatoes thawed
- 2 cup smoked sausage sliced into 1/2 inch rounds
- 1 cup shredded sharp cheddar cheese plus 1/2 cup more for the topping
- 1 cup sour cream
- 1 can cream of mushroom soup 10.5 oz
- ½ cup whole milk
- ½ cup chopped yellow onion
- 2 tbsp unsalted butter melted
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika optional
- 1 tsp chopped fresh parsley for garnish
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and grease a 9 by 13 inch baking dish.
- Brown. Brown the sausage slices in a skillet for about 5 minutes and set aside.
- Stir. Whisk the sour cream, soup, milk, butter, garlic powder, salt, pepper, and paprika until smooth.
- Combine. Fold in the hash browns, sausage, onion, and 1 cup of cheddar, then spread into the dish and top with the rest.
- Bake. Bake uncovered for 45 minutes until golden and bubbling, then broil 2 to 3 minutes if you like.
- Rest. Let it stand for 5 minutes and sprinkle with parsley.
Notes
Substitutions: Swap the sausage for diced ham and use cream of chicken soup in place of mushroom.
Tips: Thaw and dry the hash browns and broil for 2 to 3 minutes for a browned top.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Nutrition does not include the optional paprika or the parsley.