Smoked Sausage & Cheesy Potato Casserole
Creamy, cheesy, and packed with savory smoked sausage, this casserole is a hearty, crowd-pleasing dish that warms the whole house.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Casserole Ingredients
- 4 cups Frozen diced hash brown potatoes Thawed
- 2 cups Smoked sausage Sliced into 1/2-inch rounds, lightly browned
- 1.5 cups Shredded sharp cheddar cheese Divided (1 cup for mixing, 1/2 cup for topping)
- 1 cup Sour cream Room temperature is fine
- 1 can Cream of mushroom soup (10.5 oz)
- 0.5 cup Whole milk
- 0.5 cup Chopped yellow onion (about 1 small onion)
- 2 tablespoons Unsalted butter Melted
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for color and mild heat)
- 1 teaspoon Fresh parsley Chopped, for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or a little butter.
- In a skillet over medium heat, add the sliced smoked sausage and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove from heat and set aside.
- In a large mixing bowl, combine 1 cup sour cream, 1 can cream of mushroom soup, 1/2 cup whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using). Stir until smooth and well blended.
- Add 4 cups thawed frozen diced hash browns to the sauce; fold gently so the potatoes are coated.
- Stir in the browned smoked sausage, 1/2 cup chopped yellow onion, and 1 cup shredded sharp cheddar cheese. Mix until evenly distributed.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, spreading to cover.
- Bake uncovered for 45 minutes, until the edges are bubbling and the top is golden.
- For a crispier cheese crust, switch the oven to broil and broil for 2 to 3 minutes — watch closely to avoid burning.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with 1 teaspoon chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. This casserole freezes well; cool completely, portion into freezer-safe containers, and freeze for up to 2 months.