Ingredients:
- 1 pound (about 450g) breakfast sausage (pork or turkey)
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 package (30 oz) frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions:
- Cook the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and cooked through, breaking it into crumbles. Remove excess grease.
- Add Vegetables:
- Add chopped onions and bell peppers to the skillet with the sausage. Cook until the vegetables are softened. Remove from heat.
- Prepare the Sauce:
- In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Combine Ingredients:
- In a large mixing bowl, combine the thawed hashbrowns, sausage and vegetable mixture, and shredded cheese. Pour the sauce over the mixture and gently fold everything together until well combined.
- Assemble the Casserole:
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Refrigerate Overnight:
- Cover the casserole with plastic wrap and refrigerate overnight to allow the flavors to meld and the hashbrowns to soak up the liquid.
- Bake:
- Preheat the oven to 350°F (175°C). Remove the plastic wrap from the casserole and bake for about 45-55 minutes, or until the top is golden brown and the center is set.
- Garnish and Serve:
- Optional: Garnish with fresh parsley before serving. Let it cool for a few minutes before cutting into squares and serving.
Enjoy your delicious make-ahead sausage hashbrown casserole
