Sunday, August 7, 2011

Breakfast Hash Brown Casserole

My husband and I love making breakfast whenever we both happen to have the same day off. I enjoy it more than going out to eat but that may be because I work in a restaurant.
Anyway, sometimes I get tired of all the eggy breakfast casseroles so I made this. I cut this out of a magazine years ago and stuck in my recipe box and finally decided to try it. I wish I wouldn't have waited so long because it is really good!

Breakfast Hash Brown Casserole

2 lb. ground sausage. I prefer a sausage with only salt and pepper added. If you like a spicer sausage I'm sure that's fine too.
2 cups shredded cheddar cheese
1 can (10 3/4-oz.) cream of chicken soup
1 cup sour cream
1 cup French onion dip
1/2 cup chopped onion
1/2 cup chopped green or red peppers or some of each
Salt and pepper to taste
1 30-oz. bag frozen hash brown shredded potatoes, thawed
Cook the sausage until browned. Drain well.
In a large bowl combine the chicken soup, sour cream,French onion dip, cheese, onion,peppers, salt and pepper. Fold in thawed hash browns. Mix well. Spread 1/2 of the hash brown mixture in a 9"x13" greased baking dish. Spread 1/2 of the sausage over the hash browns. Repeat layering second 1/2 hash brown mixture and the reat of the sausage on top. Bake at 350 for about one hour or golden brown.
Opt...Top with additional shredded cheese before serving if desired.


  1. That looks fantastic. I'll have to make that.
    Cher Sunray Gardens

  2. Yum--that sounds delicious!!!! I have a recipe of a hash brown casserole --but it's different... Yours sounds even better. Thanks!