Introduction
Hey there, friend! You know those nights when you just need something warm, comforting, and utterly delicious on the table, but you also want it to be, well, EASY? Like, ridiculously easy? Yep, I hear you! This Cheesy Ranch Sausage and Potato Casserole is exactly that kind of recipe. It’s the kind of dish that brings back cozy feelings, maybe of a family dinner or a laid-back potluck, all while being simple enough to whip up even on your busiest weeknight. Trust me, this one’s about to become a regular in your rotation. It’s hearty, packed with flavor, and uses simple ingredients you can easily find. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Minimal prep and cook time mean dinner is on the table quickly.
- Easy: If you can chop and stir, you can make this! No fancy techniques here.
- Giftable/Potluck Perfect: It travels well and is always a crowd-pleaser, making it great for sharing.
- Crowd-Pleasing Flavor: Who can resist the combo of cheese, ranch, sausage, and potatoes?
- Comfort Food: It’s warm, hearty, and hits all the right comfort food notes.
Ingredients
Gather up these simple goodies, and let’s get cooking!
- 1 lb smoked sausage, sliced: Pick your favorite! Kielbasa, Polish sausage, or even chicken sausage works great.
- 2 bell peppers, sliced: Any color you like! I love using a mix for extra visual pop.
- 1 onion, diced: The trusty flavor base for so many dishes.
- 1 regular size bag of frozen shredded hash browns: No need to thaw! The convenience is key here.
- 3/4 cup heavy whipping cream: Adds that essential richness and creaminess.
- 1 can cheddar cheese soup: This is our secret weapon for instant cheesy goodness and a creamy texture.
- 1/2 cup sour cream: Brings a lovely tang and helps make the sauce extra smooth.
- 1 packet ranch seasoning: The star flavor booster! Don’t skip this.
- 1 cup shredded cheese: Cheddar is classic, but a Colby Jack or a Mexican blend works beautifully too.
How to Make It
Ready to make some magic happen? Follow these simple steps:
Step 1: Sauté the Sausage and Veggies. Heat a little oil in a large skillet or Dutch oven over medium-high heat (or use your casserole dish if it’s oven-safe and large enough to brown in). Add the sliced smoked sausage and cook until it’s nicely browned. Toss in the sliced bell peppers and diced onion. Cook them together, stirring occasionally, until the veggies are tender-crisp, about 5-7 minutes.
Step 2: Whisk Up the Creamy Ranch Sauce. While your sausage and veggies are cooking, grab a medium bowl. Whisk together the heavy whipping cream, condensed cheddar cheese soup, sour cream, and the packet of ranch seasoning until everything is smooth and well combined. This is where all that amazing flavor comes from!
Step 3: Combine Everything. Add the frozen shredded hash browns directly into the skillet with the sausage and veggies. Pour the creamy ranch sauce mixture over everything. Stir gently but thoroughly to make sure the hash browns, sausage, and vegetables are all coated in that delicious sauce. If your skillet isn’t oven-safe or large enough, transfer the mixture to a 9×13 inch baking dish at this point.
Step 4: Top with Cheese. Spread the mixture evenly in the baking dish (or keep it in your large oven-safe skillet). Sprinkle the shredded cheese generously over the top.
Step 5: Bake Until Bubbly and Golden. Pop the dish into a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese on top is melted and slightly golden brown. The hash browns should be tender. Let it sit for a few minutes before serving – it helps it set up just a little!
Substitutions & Additions
Feel free to get creative and make this recipe your own! Here are a few ideas:
- Change the Sausage: Try spicy Italian sausage (brown it first and drain excess fat), ground beef, or even cooked chicken for a different spin.
- Add More Veggies: Stir in some frozen peas, corn, chopped broccoli, or sliced mushrooms when you add the hash browns.
- Spice it Up: Add a pinch of red pepper flakes to the sausage and veggies, or a dash of hot sauce to the sauce mixture.
- Different Potatoes: While shredded hash browns are recommended, you could experiment with cubed frozen potatoes (they might need a little longer to cook) or even tater tots spread over the bottom of the dish before adding the mix.
- Cheesy Swaps: Use Monterey Jack, pepper Jack, or a blend of cheeses instead of just cheddar.
- Herb Boost: Stir in some fresh chopped chives or parsley just before serving.
Tips for Success
Keep these little pointers in mind for the best results:
- Don’t Thaw Hash Browns: Using frozen hash browns directly is part of the magic and ease of this recipe. Don’t thaw them first!
- Coat Everything Well: Make sure the sauce is evenly distributed throughout the mixture so the hash browns cook properly and absorb all that flavor.
- Grease the Dish: If you’re not using a non-stick oven-safe skillet, lightly grease your baking dish to prevent sticking.
- Rest Before Serving: Letting the casserole sit for 5-10 minutes after baking helps it hold its shape when you scoop it out.
- Prep Ahead: You can cook the sausage and veggies and make the sauce ahead of time. Store them separately in the fridge. When ready to bake, combine everything with the frozen hash browns, transfer to the dish, top with cheese, and bake. You might need an extra 5-10 minutes baking time if starting from cold.
How to Store It
Got leftovers? Lucky you! This casserole reheats beautifully.
Let the casserole cool completely, then cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to airtight containers. Store in the refrigerator for 3-4 days. To reheat individual portions, microwave until hot. To reheat the whole casserole, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20-30 minutes. You can remove the foil for the last few minutes if you want to crisp up the cheese again.
FAQs
Here are answers to a couple of questions you might have:
Q: Can I make this spicier?
A: Absolutely! Use a spicy smoked sausage, add a pinch of red pepper flakes when you sauté the veggies, or stir a dash of your favorite hot sauce into the sauce mixture.
Q: What can I serve with this casserole?
A: This is a hearty dish on its own! It pairs well with a simple green salad, steamed green beans, or some crusty bread for soaking up the extra sauce.
Easy Cheesy Ranch Sausage and Potato Casserole
Equipment
- Large skillet or Dutch oven, ideally oven-safe
- Medium bowl
- 9×13 inch baking dish if skillet is not oven-safe or large enough
Ingredients
Main Ingredients
- 1 lb smoked sausage sliced; kielbasa, Polish, or chicken sausage
- 2 bell peppers sliced, any color
- 1 onion diced
- 1 regular size bag frozen shredded hash browns do not thaw
- 0.75 cup heavy whipping cream
- 1 can cheddar cheese soup condensed
- 0.5 cup sour cream
- 1 packet ranch seasoning
- 1 cup shredded cheese cheddar, Colby Jack, or Mexican blend
Instructions
- Heat a little oil in a large skillet or Dutch oven over medium-high heat.
- Add the sliced smoked sausage and cook until it’s nicely browned.
- Toss in the sliced bell peppers and diced onion. Cook them together, stirring occasionally, until the veggies are tender-crisp, about 5-7 minutes.
- While your sausage and veggies are cooking, grab a medium bowl.
- Whisk together the heavy whipping cream, condensed cheddar cheese soup, sour cream, and the packet of ranch seasoning until everything is smooth and well combined.
- Add the frozen shredded hash browns directly into the skillet with the sausage and veggies.
- Pour the creamy ranch sauce mixture over everything.
- Stir gently but thoroughly to make sure the hash browns, sausage, and vegetables are all coated in that delicious sauce.
- If your skillet isn’t oven-safe or large enough, transfer the mixture to a 9×13 inch baking dish at this point.
- Spread the mixture evenly in the baking dish (or keep it in your large oven-safe skillet).
- Sprinkle the shredded cheese generously over the top.
- Pop the dish into a preheated oven at 375°F (190°C).
- Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese on top is melted and slightly golden brown. The hash browns should be tender.
- Let it sit for a few minutes before serving – it helps it set up just a little!