Instructions:
Step 1: Prep & Preheat Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Brown the Sausage & Aromatics In a large skillet, cook the crumbled breakfast sausage over medium-high heat, breaking it up with a spatula as it cooks, until browned and cooked through. Drain off any excess grease. Add the finely diced onion (and any optional bell peppers or mushrooms) to the skillet with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove from heat.
Step 3: Whisk the Creamy Base In a large mixing bowl, whisk together the condensed cream of mushroom (or chicken) soup, sour cream, milk, garlic powder, and black pepper. Stir until smooth and well combined. Taste and add salt as needed, keeping in mind the salt content of your sausage and soup.
Step 4: Combine All the Goodness Add the slightly thawed frozen hashbrowns to the large mixing bowl with the creamy soup mixture. Stir gently to ensure the hashbrowns are fully coated. Add the cooked sausage and vegetable mixture to the hashbrown mixture. Stir to combine everything evenly. Finally, fold in 1.5 cups (about 170g) of the shredded cheddar cheese.
Step 5: Assemble the Casserole Pour the entire mixture into your prepared 9×13 inch baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup (about 55g) of shredded cheddar cheese over the top of the casserole. If you want an extra cheesy top, feel free to add a bit more here!
Step 6: Bake to Golden Perfection Bake in the preheated oven for 50-65 minutes, or until the casserole is bubbling around the edges, the hashbrowns are tender, and the cheese on top is melted and beautifully golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Step 7: Rest & Serve Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the ingredients to settle and makes for cleaner serving. Serve hot, perhaps with a sprinkle of fresh chopped chives or parsley. It’s fantastic on its own, or alongside some fresh fruit for brunch.
