This smoked sausage and cheesy potato casserole is a crowd-pleaser that combines hearty ingredients and flavors that will leave your family and friends begging for more. The cheesy and creamy texture of the hash browns mixed with sour cream and cream of mushroom soup, combined with the savory flavor of smoked sausage, creates a mouthwatering dish that is easy to make and perfect for any occasion.
This recipe has become a staple in my household, especially during the cold winter months when we crave warm and comforting dishes. I remember the first time I made this casserole for my husband – he was skeptical at first but ended up having three servings! Now, it’s a family favorite that we make regularly for family dinners and potlucks. This casserole is so delicious that even our picky eaters ask for seconds.
“Why This Casserole Will Be Your New Favorite Dish”
- Cheesy and creamy texture of the hash browns mixed with sour cream and cream of mushroom soup
- Savory and smoky flavor of sliced smoked sausage
- Easy to prepare and make ahead of time for quick and convenient meals
- Perfect for feeding a crowd or meal prepping for the week
- Can be customized with extra cheese or sliced sausage, making it a versatile dish
- Freezes well for meal prep or leftovers
Ingredients:
- 1 package (737 grams) shredded hash browns
- 1 cup (240 grams) sour cream
- 1 can (298 grams) cream of mushroom soup
- 3 cups (340 grams) shredded cheddar cheese, divided
- 1/2 teaspoon pepper
- 1 teaspoon salt (optional)
- 1 pound (454 grams) smoked sausage, sliced
Directions:
- Preheat oven to 350ºF (177ºC) and grease a 9 x 13 inch baking pan.
- In a large mixing bowl, combine shredded hash browns, sour cream, cream of mushroom soup, salt (if using), and pepper. Mix well.
- Add 2 cups of shredded cheddar cheese and stir to combine.
- Spread the mixture into the prepared baking pan and bake for 35 minutes.
- Remove the casserole from the oven and add the remaining cup of shredded cheddar cheese and sliced smoked sausage on top.
- Bake for an additional 15-20 minutes or until the cheese is melted and the casserole is heated through.
- Let the casserole cool for a few minutes before serving.
Notes:
- If using frozen hash browns, make sure they are easily separated before mixing with the other ingredients.
- Use a large mixing bowl to ensure all the ingredients are well combined.
- To make a smaller portion, you can halve the recipe or use a smaller pan.
- If you have extra cheese cubes, you can use them in place of shredded cheese.
- Feel free to slice the sausage to your liking.
- This casserole can be made ahead of time and frozen for later use.
Irresistible Smoked Sausage and Cheesy Potato Casserole
Ingredients
- 1 package 737 grams shredded hash browns
- 1 cup 240 grams sour cream
- 1 can 298 grams cream of mushroom soup
- 3 cups 340 grams shredded cheddar cheese, divided
- 1/2 teaspoon pepper
- 1 teaspoon salt optional
- 1 pound 454 grams smoked sausage, sliced
Instructions
- Preheat oven to 350ºF (177ºC) and grease a 9 x 13 inch baking pan.
- In a large mixing bowl, combine shredded hash browns, sour cream, cream of mushroom soup, salt (if using), and pepper. Mix well.
- Add 2 cups of shredded cheddar cheese and stir to combine.
- Spread the mixture into the prepared baking pan and bake for 35 minutes.
- Remove the casserole from the oven and add the remaining cup of shredded cheddar cheese and sliced smoked sausage on top.
- Bake for an additional 15-20 minutes or until the cheese is melted and the casserole is heated through.
- Let the casserole cool for a few minutes before serving.
Notes
Use a large mixing bowl to ensure all the ingredients are well combined.
To make a smaller portion, you can halve the recipe or use a smaller pan.
If you have extra cheese cubes, you can use them in place of shredded cheese.
Feel free to slice the sausage to your liking.
This casserole can be made ahead of time and frozen for later use.