Cheesy Sausage Hashbrown Casserole - Yum!

We take a break from the normal political and social issue discussion to cover a very important topic - food! The dish named in the title above was served in Sunday School this morning, and so many people wanted the recipe that I thought I'd post it here. Enjoy!

Ingredients:

  • 1 bag of Frozen Hashbrowns
  • 1 lb. Sausage
  • 1 can Cream of Chicken Soup
  • 8 oz. Sour Cream
  • 1/2 stick Butter
  • 2 cups (8 oz.) Medium or Sharp Cheddar Cheese
  • 1 small Onion
  • Salt
  • Pepper

Mixing Directions:

  • Melt the butter.
  • If the cheese is not shredded, shred it.
  • Peel and chop the onion. The smaller the pieces, the more even the flavor will be.
  • In a large bowl, mix the butter, soup, sour cream, and onion, adding salt and pepper to taste.
  • Fold in almost the entire bag of hashbrowns. The best way to do this is about a third at a time - mix them in, then add more. They may mix more easily if they have defrosted somewhat before this point. (Using the entire bag will make the casserole a little dry.)
  • Mix in 1 cup of shredded cheese, then mix in the sausage.
  • Spread the mix evenly into a 9x13 (or equivalent) baking dish.

At this point, the casserole may be put into the oven, if it has been pre-heated, or it may be refrigerated for later cooking. If the casserole sits uncooked in the refrigerator overnight, the flavors blend together more than they do if it is cooked immediately.

Cooking Directions:

  • Pre-heat oven to 350°F.
  • Place the casserole in the oven, and cook for 45-60 minutes (depending on how frozen hashbrowns are and how oven cooks).
  • Remove the casserole from the oven, and add the remaining cup of shredded cheese evenly on the top.
  • Return to the oven for 5 minutes to melt the cheese.
  • Remove from oven, and allow to cool for 10 minutes.

Wow - anyone else hungry now?

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