Cheesy Sausage Hashbrown Casserole - Yum!

Sunday, January 21, 2007 4:27 pm Daniel J. Summers

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?