Ingredients:
- 1 pound of ground sausage (breakfast sausage works best)
- 4 cups diced potatoes (or frozen hash browns)
- 1 small onion, finely chopped
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 can of cream of mushroom or cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper to taste
- Chopped green onions for garnish
- Butter for greasing the dish
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Instructions:
- Preheat the Oven
- Set your oven to 350°F (175°C). Lightly butter a large baking dish to prevent sticking.
- Cook the Sausage
- Heat a large skillet over medium heat. Cook the sausage, breaking it into crumbles, until browned. Drain any excess grease and set aside.
- Prepare the Potatoes
- If using fresh potatoes, boil them for 8–10 minutes until just tender. Drain and set aside. If using frozen hash browns, skip this step.
- Mix the Ingredients
- In a large mixing bowl, combine the cooked sausage, potatoes, chopped onion, shredded cheese, soup, sour cream, and milk. Season with salt and pepper to taste. Mix until evenly combined.
- Assemble the Casserole
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Bake
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden and bubbling.
- Garnish and Serve
- Remove from the oven and let it rest for a few minutes. Sprinkle chopped green onions on top for a fresh burst of flavor before serving.
Tips for Perfect Casserole:
- Customize the Cheese: Use your favorite cheese blend for extra flavor.
- Add Veggies: Toss in bell peppers or mushrooms for added nutrients.
- Make Ahead: Prepare the casserole a day in advance, refrigerate, and bake when ready.
This Sausage and Potato Casserole is an all-in-one meal that’s as delicious as it is versatile. Whether it’s for a weekend brunch or a quick weeknight dinner, this dish is sure to be a hit!
