Cheesy Sausage Hash Brown Casserole
Servings: 10 People
Calories: 579kcal
Ingredients
Hash Brown Mixture
- 30 oz bag shredded hash brown potatoes
- 1 10.5 oz cream of chicken soup
- 1 ½ cups sour cream
- ¼ cup butter, melted
- 3 cups sharp cheddar cheese, grated, divided
- 1 4 oz can diced green chiles
- 1 cup green onions, sliced
- 1 tsp salt
- 1 tsp pepper
- ½ tsp crushed red peppers, crushed a bit more
- 1 lb roll breakfast sausage, hot (I used Jimmy Dean)
Crunchy Topping
- 2 cups grape nut flakes, lightly crushed (can use corn flakes)
- ¼ cup butter, melted
Instructions
- Preheat oven to 350° and spray a 9x13 baking dish with a non stick spray.
- In a medium frying pan, cook breakfast sausage until browned, drain grease. Set aside.
For the Hash Brown Mixture
- Set frozen hash browns on countertop to defrost.
- In a large mixing bowl, mix all ingredients together, except hash browns and sausage. until combined (set aside 1 cup of the grated cheese which will be used for topping).
- Once combined, stir hash browns and then sausage into creamy mixture.
- Spoon into prepared baking dish.
- Top with remaining cheese.
For the Crunchy Topping
- Mix grape nut flakes with melted butter and add to the hash brown mixture on top of the grated cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and continue baking for an additional 30 minutes or so, until topping is lightly browned and hash browns are heated thoroughly.
Enjoy!
Nutrition
Serving: 1g | Calories: 579kcal | Carbohydrates: 36g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 980mg | Potassium: 557mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1410IU | Vitamin C: 9.5mg | Calcium: 314mg | Iron: 10.6mg