Sausage Hashbrown Casserole
Ingredients:
1 lb breakfast sausage (pork or turkey), crumbled
1 (30 oz) bag of frozen hash browns, thawed
1 ½ cups shredded cheddar cheese
1 (10.5 oz) can cream of mushroom soup
1 cup milk
½ cup sour cream
1 small onion, diced (optional)
Salt and pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
Fresh chopped chives or green onions, for garnish (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the sausage in a skillet over medium heat until fully browned. Drain any excess grease and set aside.
3. In a large mixing bowl, combine the hash browns, cooked sausage, shredded cheddar, and diced onion (if using).
4. In a separate bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour the soup mixture over the hash brown mixture and stir to combine.
6. Transfer the mixture into the prepared baking dish, spreading it out evenly.
7. Bake uncovered for 45-50 minutes, or until the top is golden and bubbly.
8. Garnish with fresh chives or green onions if desired. Let it cool slightly before serving.
Enjoy! This casserole pairs well with fresh fruit or a side salad.
