Sausage and Cheese Hash Brown Casserole

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 tablespoon unsalted butter, for greasing the pan
• 1 pound breakfast sausage, mild or hot
• 1 small yellow onion, finely diced
• 1 small red bell pepper, finely diced, optional
• 1 package frozen shredded hash browns, 30 ounces, thawed and patted dry
• 1 can condensed cream of chicken soup, 10.5 ounces
• 1 cup sour cream
• 1/2 cup whole milk or half-and-half
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups shredded sharp cheddar cheese, divided
• 2 tablespoons chopped fresh chives or parsley, for serving

Do This

• 1. Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
• 2. Brown the sausage in a skillet for 6 to 8 minutes, then cook the onion and bell pepper with it until softened.
• 3. Stir together the soup, sour cream, milk, melted butter, garlic powder, mustard powder, salt, and pepper.
• 4. Fold in the thawed hash browns, sausage mixture, and 2 cups of the cheddar cheese.
• 5. Spread in the baking dish and top with the remaining 1 cup cheddar.
• 6. Cover with foil and bake for 35 minutes, then uncover and bake 15 to 20 minutes more, until hot, bubbly, and golden.
• 7. Rest for 10 minutes, garnish with chives or parsley, and serve warm.

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Why You’ll Love This Recipe

• Perfect for a crowd: This hearty 9-by-13-inch casserole serves 12, making it ideal for holidays, potlucks, brunches, and overnight guests.
• Comforting and satisfying: Crispy-tender shredded potatoes, savory sausage, creamy sauce, and melted cheddar come together in every bite.
• Make-ahead friendly: Assemble it the night before, refrigerate, and bake in the morning for an easy breakfast centerpiece.
• Easy to customize: Change the sausage, cheese, vegetables, or seasonings to match your family’s taste.

Grocery List

• Produce: 1 small yellow onion, 1 small red bell pepper, fresh chives or parsley
• Meat: 1 pound mild or hot breakfast sausage
• Dairy: Unsalted butter, sour cream, whole milk or half-and-half, sharp cheddar cheese
• Frozen: 1 package frozen shredded hash browns, 30 ounces
• Pantry: Condensed cream of chicken soup, garlic powder, dry mustard powder, kosher salt, black pepper, nonstick cooking spray if not using butter to grease the dish

Full Ingredients

For the Casserole

• 1 tablespoon unsalted butter, softened, for greasing the baking dish
• 1 pound breakfast sausage, mild or hot, bulk sausage preferred
• 1 small yellow onion, finely diced, about 3/4 cup
• 1 small red bell pepper, finely diced, about 3/4 cup, optional but recommended
• 1 package frozen shredded hash browns, 30 ounces, fully thawed
• 3 cups shredded sharp cheddar cheese, divided, about 12 ounces total

For the Creamy Sauce

• 1 can condensed cream of chicken soup, 10.5 ounces
• 1 cup sour cream, full-fat recommended
• 1/2 cup whole milk or half-and-half
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For Serving

• 2 tablespoons chopped fresh chives or parsley
• Extra black pepper, to taste
• Hot sauce, optional

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dish

Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter, making sure to coat the bottom and sides well. This helps prevent sticking and encourages lightly crisp edges around the casserole.

Step 2: Thaw and dry the hash browns

Make sure the frozen shredded hash browns are fully thawed before mixing. Place them in a clean kitchen towel or several layers of paper towels and gently squeeze or pat away excess moisture. The potatoes do not need to be completely dry, but removing extra water keeps the casserole creamy instead of watery.

Step 3: Brown the sausage and vegetables

Place a large skillet over medium-high heat. Add the breakfast sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the sausage is browned. Add the diced onion and red bell pepper, if using, and cook for another 3 to 4 minutes, until the vegetables are softened and fragrant.

If there is more than about 1 tablespoon of grease in the pan, carefully drain off the excess. A little rendered fat adds flavor, but too much can make the casserole heavy.

Step 4: Mix the creamy sauce

In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, whole milk or half-and-half, melted butter, garlic powder, dry mustard powder, kosher salt, and black pepper. Whisk until the mixture is smooth and evenly combined. The sauce should be thick, creamy, and easy to fold through the potatoes.

Step 5: Combine the filling

Add the thawed, dried hash browns to the bowl with the sauce. Add the cooked sausage mixture and 2 cups of the shredded sharp cheddar cheese. Fold everything together with a large spatula until the potatoes are evenly coated and the sausage and cheese are distributed throughout.

Be gentle as you mix. You want the shredded potatoes to stay light and fluffy rather than compacted.

Step 6: Assemble the casserole

Transfer the mixture to the prepared baking dish. Spread it into an even layer, pressing only lightly so the top is level but not packed down. Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.

Step 7: Bake until bubbly and golden

Cover the baking dish tightly with foil and bake at 350°F for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the casserole is bubbling around the edges, the cheese is melted and lightly golden, and the center is hot. For food safety, the center should reach 165°F on an instant-read thermometer.

Step 8: Rest, garnish, and serve

Let the casserole rest for 10 minutes before slicing or scooping. This short rest helps the creamy filling settle so each serving holds together better. Sprinkle with chopped fresh chives or parsley, add a little extra black pepper if desired, and serve warm with hot sauce on the side.

Pro Tips

• Dry the hash browns well: Excess moisture is the main reason potato casseroles turn soupy. Patting or squeezing the thawed potatoes makes a big difference.
• Shred your own cheese if you can: Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which often contains anti-caking starches.
• Use a large bowl: The mixture is bulky, and a roomy bowl makes it much easier to coat the potatoes evenly without smashing them.
• Cover first, uncover later: Baking covered heats the casserole through without drying it out; uncovering at the end browns the cheesy top.
• Let it rest before serving: Ten minutes makes the casserole creamier, easier to portion, and less likely to fall apart on the plate.

Variations

• Spicy sausage hash brown casserole: Use hot breakfast sausage, pepper jack cheese in place of 1 cup of the cheddar, and add 1/4 teaspoon cayenne pepper to the sauce.
• Loaded brunch casserole: Add 1/2 cup cooked crumbled bacon and 1/2 cup thinly sliced green onions to the filling, then serve with sour cream on the side.
• Vegetable-packed version: Add 1 cup sautéed mushrooms, 1 cup chopped spinach that has been squeezed dry, or 1 cup diced cooked broccoli. Keep the vegetables well-drained so the casserole stays creamy.

Storage & Make-Ahead

To store leftovers: Let the casserole cool, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave in 45-second intervals until hot, or reheat covered in a 350°F oven for 15 to 20 minutes.

To freeze: Cool completely, wrap tightly, and freeze for up to 3 months. For best texture, freeze in individual portions. Thaw overnight in the refrigerator before reheating.

To make ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats. Bake as directed, adding 10 to 15 minutes to the covered baking time if the casserole is still very cold from the refrigerator.

Nutrition (per serving)

Approximate nutrition per serving, based on 12 servings: 430 calories, 20 grams protein, 25 grams carbohydrates, 29 grams fat, 13 grams saturated fat, 2 grams fiber, 3 grams sugar, and 780 milligrams sodium. Nutrition will vary depending on the sausage, cheese, soup, and dairy products used.