Cheesy Sausage Hashbrown Casserole Recipe

I put sausage, hashbrowns and cheese into a Sausage Hashbrown Breakfast Casserole that hides a clever make-ahead trick perfect for Christmas morning.

I swear this Cheesy Sausage Hashbrown Casserole sneaks into every holiday morning I can get away with. I toss together frozen shredded hashbrowns and breakfast sausage and it somehow becomes the thing everyone fights over.

Some days I call it my riff on Christmas Hash Brown Casserole, other times I say it’s basically a Sausage Egg And Cheese Casserole Overnight Christmas Morning because I make it ahead and it saves my sanity. It’s not fancy, but there’s something wrong with me if I don’t want a second helping.

You gotta try it once so you’ll know what I mean.

Ingredients

• Shredded potatoes give carbs and some fiber, soak up flavors, get crispy edges.
• Breakfast sausage is rich in protein and fat, adds savory spice and lotsa meatiness.
• Creamy binder it boosts savory umami, adds sodium so taste before salting.
• Sour cream is tangy and creamy, adds moisture and a little acidity, prevents dryness.
• Sharp cheddar gives protein, lots of melty flavor and that golden, salty crust.
• Onion brings sweet savory punch, small fiber boost, browns into caramelized goodness.
• Butter adds richness and helps browning, mostly fat so use with some care.
• Fresh parsley or chives brighten the heavy dish, tiny vitamins and pretty color.

Ingredient Quantities

• 30 oz frozen shredded hashbrowns (about 850 g)
• 1 lb (450 g) breakfast sausage your call mild or spicy
• 10.5 oz can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1 small yellow onion (about 1/2 cup diced)
• 2 tbsp unsalted butter
• 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese
• 1/2 cup extra shredded cheddar for topping, optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika optional
• 2 tbsp chopped fresh parsley or chives for garnish optional

How to Make this

1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish with a little butter or nonstick spray.

2. In a large skillet over medium heat cook 1 lb breakfast sausage (your call mild or spicy), breaking it up with a spatula. When it’s halfway browned add the diced small yellow onion and cook until sausage is fully browned and onion is soft, about 6 to 8 minutes. Drain off excess grease and set meat and onions aside.

3. In a big bowl whisk together the
10.5 oz can condensed cream of chicken soup, 1 cup sour cream, 1/2 cup whole milk, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika if using. Stir in 2 cups (about 8 oz / 225 g) shredded sharp cheddar so the mixture is smooth.

4. If your 30 oz frozen shredded hashbrowns are thawed, squeeze out as much excess water as you can in a clean towel or cheesecloth. If you forgot to thaw, it’s ok you can use them frozen but add extra bake time later.

5. Add the squeezed (or frozen) hashbrowns to the bowl with the sauce, then fold in the cooked sausage and onion mixture until everything is evenly combined. Dont overmix or the potatoes will get mushy.

6. Melt the 2 tbsp unsalted butter and stir it into the mixture so it helps everything stay creamy, then pour the whole thing into the prepared 9×13 dish, spreading it out evenly.

7. Sprinkle the optional 1/2 cup extra shredded cheddar on top if you want extra cheesy, then bake uncovered for 45 to 55 minutes, until the casserole is bubbly and the top is golden. If you used the hashbrowns straight from freezer bake closer to 55 to 65 minutes.

8. If the top isnt browned enough, move the dish under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let the casserole rest for about 10 minutes after it comes out of the oven so it firms up and slices better.

10. Garnish with 2 tbsp chopped fresh parsley or chives optional, then serve warm. Leftovers keep well covered in the fridge for 3 to 4 days, and reheats great.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Clean kitchen towel or cheesecloth plus a colander for squeezing thawed hashbrowns
9. Oven mitts
10. Box grater or cheese shredder if you need to shred the cheddar

FAQ

Cheesy Sausage Hashbrown Casserole Recipe Substitutions and Variations

• Frozen shredded hashbrowns: swap for 4-5 cups freshly grated russets (squeeze out excess moisture), or use a 30 oz bag frozen diced potatoes thawed, or even crushed tater tots for extra crispy topping.
• Breakfast sausage: use 1 lb ground pork seasoned with 1 tsp sage + 1/2 tsp black pepper (works great), or turkey sausage for a lighter casserole, or spicy chorizo for a smoky kick (cut back on added salt).
• Condensed cream of chicken soup: replace with 1 1/4 cups quick homemade white sauce (2 tbsp butter, 2 tbsp flour, 1 cup chicken broth, 1/4-1/2 cup milk), or swap for cream of mushroom or cream of celery if you want a different flavor.
• Sour cream / whole milk: sour cream can be swapped 1:1 with full-fat Greek yogurt, or use 8 oz softened cream cheese plus a splash of milk for richness; whole milk can be replaced with half and half or evaporated milk for creamier texture, or unsweetened almond/oat milk to lighten it up.

Pro Tips

1. If your hashbrowns are thawed, squeeze out as much water as you can in a clean towel or cheesecloth, then lay them on paper towels to air dry a few minutes. Too much liquid ruins the texture, so be a little obsessive about this, youll thank me later.

2. Brown the sausage well and let the onions get a little color, dont just cook until pale. Those browned bits are where most of the flavor lives, so scrape them up and mix them in.

3. Stir most of the cheese into the mixture off the heat so it melts smooth, but save a good handful for the top. The reserved cheese gives you that melty golden top that makes people swoon.

4. For a crunchy top, mix breadcrumbs or panko with a bit of melted butter and sprinkle over the casserole before baking. If edges brown too fast, loosely cover the dish with foil partway through cooking.

5. Make ahead or freeze for later. Assemble and chill overnight to let flavors meld, or freeze unbaked in portions for quick reheating. Reheat gently with a splash of milk if it seems dry.