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Easy Cheesy Ranch Sausage and Potato Casserole

A warm, comforting, and utterly delicious casserole featuring smoked sausage, vegetables, hash browns, and a creamy ranch and cheese sauce, topped with melted cheese. It's designed to be quick and easy, perfect for a weeknight meal or a potluck.
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Cook Time 30 minutes

Equipment

  • Large skillet or Dutch oven, ideally oven-safe
  • Medium bowl
  • 9x13 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 9x13 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!

Notes

Do not thaw frozen hash browns before adding. Ensure all ingredients are well coated in the sauce. Lightly grease the baking dish if not using a non-stick oven-safe skillet. Letting the casserole rest for 5-10 minutes after baking helps it hold its shape. Can be prepped ahead by cooking sausage/veg and making the sauce, storing separately, then combining with frozen hash browns and baking (may need extra bake time). Leftovers store well in the refrigerator for 3-4 days in an airtight container and can be reheated in the microwave or oven.