Introduction

There’s just something about a warm, bubbly breakfast casserole pulled fresh from the oven on a lazy weekend morning, isn’t there? It brings back memories of family gatherings, cozy holiday mornings, and simple pleasures. Well, get ready to add this Cheesy Sausage Hashbrown Bake to your memory bank, because it’s about to become your new favorite go-to! It’s the kind of dish that feels like a warm hug, super easy to throw together, and always disappears fast. Seriously, if you’re looking for a crowd-pleaser that takes minimal effort but delivers maximum comfort, you’ve found it!

Why You’ll Love This Recipe

Fast Prep: Once your sausage is cooked, everything else is just stirring and baking. Easy peasy!
Incredibly Easy: Even if you’re new to baking, you can nail this recipe. No complicated steps here.
Perfectly Giftable (or Shareable!): Heading to a potluck or brunch? Bring this bake, and watch the compliments roll in.
Total Crowd-Pleaser: Kids and adults alike DEVOUR this cheesy, savory casserole. It’s a guaranteed hit!

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this magic:

1 pound (450g) sausage, crumbled and cooked: Your favorite breakfast sausage works perfectly! Mild, hot, pork, turkey – whatever your heart desires. Make sure it’s fully cooked and drained of any excess grease.
1 (30 oz) bag frozen hashbrowns, thawed: The big bags are your friend here! Shredded hashbrowns work best for that classic casserole texture. Make sure they are fully thawed before mixing, or they can make your bake watery.
1 can (10.5 oz) cream of chicken soup: This is our secret weapon for ultimate creaminess and flavor. Don’t knock it ’til you try it!
1 1/2 cups shredded cheddar cheese: Because is it even a cheesy bake without plenty of cheese? Feel free to use sharp or mild cheddar. I sometimes like to mix in a little Monterey Jack for extra melty goodness!
1/2 cup chopped onion: Adds a lovely savory depth. Chop it finely so it softens beautifully into the bake. If raw onion isn’t your jam, you can quickly sauté it with the sausage!
1/2 cup milk: Just a splash to help bring everything together into a creamy, pourable mixture. Any milk will do!
Salt and pepper to taste: Start with a little, you can always add more. Remember the sausage and soup are already seasoned!
1/4 cup melted butter: Drizzled over the top, this creates that gorgeous golden crust. Don’t skip it!

How to Make It

Alright, let’s get this deliciousness into the oven! It’s super simple, I promise.

First things first, get your oven ready. Preheat it to 350°F (175°C). While it’s heating up, give your 9×13 inch baking dish a little spray with cooking spray or grease it with butter. This helps ensure that cheesy goodness doesn of stick!
Now, grab your biggest mixing bowl. This is where all the magic happens! Add your cooked and crumbled sausage, those thawed hashbrowns, the can of cream of chicken soup, the glorious shredded cheddar cheese, your chopped onion, the milk, and a sprinkle of salt and pepper.
Get in there with a spoon or spatula and mix everything together really well. You want to make sure all the ingredients are evenly distributed and coated in that creamy soup mixture.
Pour this wonderful mixture into your prepared 9×13 inch baking dish. Spread it out evenly so it’s in a nice, flat layer.
Almost there! Take your melted butter and drizzle it evenly all over the top of the mixture in the dish. This is going to give you that perfect crispy, golden topping.
Pop the dish into your preheated oven. Bake for 45-60 minutes. You’ll know it’s ready when the center is heated all the way through, the edges are bubbly, and the top is beautifully golden brown. If you like it extra crispy, you can even pop it under the broiler for a minute or two at the very end, just watch it like a hawk so it doesn’t burn!
Let it sit for a few minutes before serving. It helps it set up a little, and saves you from burnt tongues!

Substitutions & Additions

This recipe is super forgiving and customizable! Here are some ideas to make it your own:

Different Meat? Absolutely! Try cooked and crumbled bacon, diced ham, or even cooked ground beef.
Cheese Swap: Not a cheddar fan? Use Colby Jack, Monterey Jack, a Mexican blend, or even Swiss cheese.
Add Veggies: Sautéed bell peppers, mushrooms, spinach (make sure to squeeze out excess water!), or diced green chiles would be delicious additions.
Different Soup: Cream of mushroom or cream of celery soup can work in a pinch, though cream of chicken gives that classic flavor.
Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for some heat.

Tips for Success

A few little pointers to make sure your Cheesy Sausage Hashbrown Bake turns out perfectly every time:

Thaw Those Hashbrowns! This is key. If you forget, you can spread them on a baking sheet and bake at a low temp (like 300°F) for 10-15 minutes to thaw them out quickly before mixing.
Don’t Overmix: While you want everything combined, don’t beat it to death. Just mix until everything is incorporated.
Cook Sausage Thoroughly: Make sure your sausage is fully cooked and drained before adding it to the mix to avoid a greasy casserole.
Even Baking: If your oven has hot spots, you might rotate the dish halfway through baking.
Prep Ahead: You can mix everything (except the melted butter drizzle) the night before, cover, and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.

How to Store It

Got leftovers? Lucky you! This bake stores and reheats beautifully.

Once the casserole has cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil. You can also portion it into individual airtight containers. Store in the refrigerator for up to 3-4 days.

To reheat, you can pop individual portions in the microwave until heated through, or cover the dish (or a portion) with foil and warm it up in a 300°F oven until hot, about 15-20 minutes for a larger piece.

You can also freeze cooled leftovers in airtight containers for up to 2-3 months. Thaw overnight in the fridge before reheating.

FAQs

Let’s tackle a couple of common questions you might have:

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: While technically possible, fresh potatoes would require par-boiling and grating, and the texture might be slightly different. This recipe is designed for the convenience and texture of frozen shredded hashbrowns.
Q: My casserole seems a little dry. What happened?
A: This could happen if the hashbrowns weren’t fully thawed (they absorb liquid as they thaw during baking), or if you didn’t drain the sausage enough and some liquid cooked out. Ensuring hashbrowns are thawed and sausage is well-drained helps! Adding a splash more milk (maybe 1/4 cup) to the mix before baking could also help for a creamier result.
Q: What kind of sausage is best?
A: Whatever you love! A classic pork breakfast sausage (mild or hot) is traditional, but ground turkey sausage or even cooked Italian sausage works if you like a different flavor profile.

Easy Cheesy Sausage Hashbrown Breakfast Bake

A warm, bubbly breakfast casserole that’s super easy to throw together and always disappears fast. Perfect for brunch or family gatherings.

Print Recipe Pin Recipe

Cook Time 45

Equipment

9×13 inch baking dish greased
Mixing bowl largest size
Oven preheated to 350°F (175°C)

Ingredients

Hauptzutaten

450 g sausage crumbled and cooked (1 pound); your favorite breakfast sausage works perfectly; make sure it’s fully cooked and drained of any excess grease
30 oz frozen hashbrowns bag, shredded, thawed; make sure they are fully thawed
10.5 oz cream of chicken soup can
1.5 cup shredded cheddar cheese feel free to use sharp or mild cheddar; can mix in Monterey Jack
0.5 cup chopped onion chop finely; can quickly sauté with sausage if raw onion isn’t preferred
0.5 cup milk any milk will do
Salt and pepper to taste; remember sausage and soup are already seasoned
0.25 cup melted butter drizzled over the top; creates golden crust

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or butter.
In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, cream of chicken soup, shredded cheddar cheese, chopped onion, milk, and salt and pepper.
Mix everything together really well until evenly distributed and coated.
Pour the mixture into the prepared baking dish and spread evenly.
Drizzle the melted butter evenly over the top of the mixture.
Bake for 45-60 minutes in the preheated oven until the center is heated through, edges are bubbly, and top is golden brown. Optionally broil briefly for extra crispiness.
Let it sit for a few minutes before serving.

Notes

Substitutions & Additions:
– Meat: Try cooked and crumbled bacon, diced ham, or cooked ground beef.
– Cheese: Use Colby Jack, Monterey Jack, a Mexican blend, or Swiss cheese.
– Veggies: Add sautéed bell peppers, mushrooms, spinach (squeeze out water), or diced green chiles.
– Soup: Cream of mushroom or cream of celery soup can work, but cream of chicken gives classic flavor.
– Spice: Add red pepper flakes or hot sauce.

Tips for Success:
– Thaw Hashbrowns: Essential for proper texture. Can quickly thaw by baking on a sheet at 300°F for 10-15 mins.
– Don’t Overmix: Mix only until incorporated.
– Cook Sausage Thoroughly: Ensure it’s fully cooked and drained to avoid a greasy casserole.
– Even Baking: Rotate the dish if your oven has hot spots.
– Prep Ahead: Mix everything (except butter drizzle) the night before, cover, and refrigerate. Add 10-15 mins to baking time if baking from cold.

How to Store It:
– Cool completely, then cover tightly or portion into airtight containers.
– Refrigerate for up to 3-4 days.
– Reheat individual portions in the microwave or cover with foil and warm in a 300°F oven (15-20 mins for larger pieces).
– Freeze cooled leftovers in airtight containers for 2-3 months. Thaw overnight in the fridge before reheating.