Hashbrown and Sausage Casserole
User Reviews
4.4
Hashbrown and Sausage Casserole
Description
The Hashbrown and Sausage Casserole blends crumbled cooked sausage and refrigerated hash browns with sour cream, cheddar cheese, eggs, and mild seasonings including onion powder, salt, and white pepper. The egg and dairy bind the ingredients, resulting in a somewhat creamy and cohesive texture after baking. The cheese topping melts and browns lightly, providing a golden finish.
This baking method yields a casserole with a tender interior supported by the starch of hash browns and firm sausage pieces offering savory, meaty flavor throughout. The sour cream adds creaminess and tang, complementing the cheddar's sharpness.
Serve warm, letting it sit briefly after baking helps it set for easier slicing and serving. It works well as a filling breakfast, brunch, or light dinner dish accompanied by simple sides.
Using refrigerated hash browns reduces preparation time compared to frozen, which require precooking. Full-fat sour cream and half & half help the casserole set and gel better than low-fat versions.
Ingredients
- 12 ounces breakfast sausage , cooked and crumbled
- 20 ounces hash browns refrigerated
- 1 cup cheddar cheese , shredded, divided
- 1/2 cup sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon ground white pepper
- 3 egg
- 1/2 cup milk or half & half
Instructions
- Preheat the oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
- In a small bowl, whisk together the eggs and milk (or half & half).
- In a mixing bowl, combine the sausage, hash browns, 3/4 cup of the cheddar cheese, sour cream, onion powder, salt, white pepper and egg mixture.
- Spread evenly into the prepared casserole dish. Top with the remaining 1/4 cup cheese.
- Bake, uncovered, for 30 minutes, or until cheese melted and lightly browned.
- Remove and allow to sit for 10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Use refrigerated hash browns to reduce cooking time; if using frozen, cook them fully before mixing.
- Full-fat sour cream and half & half are recommended for better texture and binding.
- Allow the casserole to rest for 10 minutes after baking to help it set for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 560mg | 23% |
| Potassium | 384mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 155mg | 16% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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