👉Cheesy Sausage Hashbrown Bake – Recipes on a Budget

Cheesy Sausage Hashbrown Bake Recipe

Craving a dish that’s packed with cheesy goodness, tender potatoes, and savory sausage? Look no further than this Cheesy Sausage Hashbrown Bake! This recipe is a deliciously hearty one-pan meal that’s perfect for breakfast, brunch, or even a comforting dinner. The combination of creamy hash browns, smoky sausage, and melted cheddar cheese is a guaranteed crowd-pleaser.

Serve it up at your next family gathering, or make it ahead to enjoy throughout the week. Each bite is filled with rich, satisfying flavors that will keep everyone coming back for more!

Ingredients Overview

1 package (12-14 oz) kielbasa or smoked sausage, cut into chunks: Choose your favorite type of sausage for added flavor. Kielbasa, andouille, or even spicy smoked sausage would work well.
1 (32 oz) bag frozen hash browns: Opt for shredded or cubed hash browns. No need to thaw; using them straight from the freezer will help maintain the bake’s texture.
1 small onion, diced: Adds a sweet, aromatic element to the dish. Yellow or sweet onions work best.
2 cups shredded cheddar cheese: For that irresistible cheesy layer. Sharp cheddar gives a stronger flavor, but feel free to mix in some Monterey Jack or Colby cheese for extra creaminess.
½ cup sour cream: Creates a creamy base and adds tanginess to balance the richness.
½ cup milk: Helps thin out the mixture, making the hash browns creamy but not overly thick.
1 (10 oz) can cream of mushroom or chicken soup: This condensed soup gives the bake its signature creamy consistency. Use whichever flavor you prefer for a subtle difference.

Step-by-Step Cooking Instructions

1. Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Getting the oven to the right temperature before baking ensures the dish cooks evenly.
Grease a 9×13-inch baking dish with non-stick spray or a thin layer of butter. This prevents sticking and makes for easy serving.

2. Combine the Hash Browns Mixture

In a large mixing bowl, combine the entire 32-ounce bag of frozen hash browns, 1 diced onion, and 2 cups of shredded cheddar cheese.
Add ½ cup sour cream, ½ cup milk, and 1 can (10 oz) of cream of mushroom or chicken soup. Stir well until everything is evenly mixed.

3. Add the Sausage

Stir in the sausage chunks, making sure they’re evenly distributed throughout the mixture. This way, every bite has a bit of sausage goodness.

4. Transfer to the Baking Dish

Pour the hash brown and sausage mixture into the prepared baking dish. Use a spatula to spread it out evenly, ensuring a consistent layer for uniform baking.

5. Cover and Bake

Cover the dish tightly with aluminum foil to trap moisture and help the hash browns cook through.
Bake in the preheated oven for 30 minutes.

6. Uncover and Finish Baking

Remove the foil and continue baking for an additional 10-15 minutes or until the top is golden brown and bubbly.
If you prefer a crispier top, broil the dish for the last 2-3 minutes, watching carefully to prevent burning.

7. Serve and Enjoy!

Let the casserole cool for a few minutes before serving. This helps it set slightly and makes slicing easier.
Serve warm and garnish with extra shredded cheese, chopped green onions, or a dollop of sour cream if desired.

Helpful Tips

1. Choose your sausage wisely: Use a high-quality smoked sausage or kielbasa for the best flavor. If you prefer spiciness, try an andouille sausage.

2. Thaw the hash browns (optional): If you want a softer texture, thaw the hash browns before mixing. If you prefer a firmer bake, use them straight from the freezer.

3. Mix in extra veggies: For added flavor and nutrition, stir in diced bell peppers, mushrooms, or even some chopped broccoli.

4. Try different cheese blends: Cheddar is classic, but a combination of cheddar, pepper jack, and mozzarella will give a complex, melty finish.

5. Adjust the seasonings: Add garlic powder, paprika, or even a dash of hot sauce to the mix for extra depth and spice.

Storage and Reheating Tips

Storing: Allow the casserole to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Freezing: This bake freezes well! Portion it out into individual servings and store in freezer-safe containers for up to 3 months.
Reheating: Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 1-2 minutes per serving until warmed through.

Frequently Asked Questions

1. Can I use fresh potatoes instead of frozen hash browns?
Yes! Peel and shred about 6 large potatoes. Pat dry to remove excess moisture before using.

2. What other sausages can I use?
Try Italian sausage, turkey sausage, or even a plant-based sausage for a vegetarian option.

3. Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate overnight. Just add an extra 5-10 minutes to the baking time.

4. How do I prevent it from being too watery?
Thaw the hash browns if using cubed potatoes, or add a bit more cheese to thicken the mixture.

5. Can I add more cheese?
Absolutely! Sprinkle an extra cup of cheese on top before baking for a cheesy crust.

6. Can I make this gluten-free?
Use a gluten-free condensed soup and ensure your other ingredients are gluten-free.

7. How do I add more flavor?
Add sautéed garlic, paprika, or chopped green onions for a boost of flavor.

8. Can I use different cream soups?
Yes! Cream of celery or cheddar cheese soup are great alternatives.

9. What sides go well with this dish?
Serve with a fresh green salad, fruit, or some fluffy scrambled eggs.

10. Can I add bacon?
Yes! Cooked, crumbled bacon makes a delicious addition to this dish.

11. Can I use low-fat cheese and sour cream?
Yes, but the casserole may not be as rich and creamy.

12. How do I prevent the top from over-browning?
Cover with foil if the top browns too quickly and bake until the casserole is fully heated through.

13. Can I use different kinds of hash browns?
Yes, cubed or shredded hash browns work equally well.

14. Can I add hot sauce to the mixture?
Yes, a splash of hot sauce or a sprinkle of cayenne pepper adds a nice kick.

15. Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours.

16. How do I keep leftovers from drying out?
Add a splash of milk before reheating to keep it creamy.

17. Can I make a smaller batch?
Halve the ingredients and use an 8×8 baking dish.

18. What type of onion should I use?
Yellow or sweet onions work best, but red onions add a nice color and bite.

19. Can I top it with breadcrumbs?
Yes, sprinkle with buttered breadcrumbs before baking for added crunch.

20. Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for a lighter option.