Okay, so I found this recipe because my friend Jenna kept talking about this casserole she’d bring to her church potlucks. She wouldn’t give me the recipe for like two years. Two years, Jenna. When she finally texted it to me I was like, that’s it? That’s what you were guarding?
Turns out the simple ones are the ones people fight over. My family ate the whole pan of this sausage casserole on a Sunday and my husband asked me to make it again on Tuesday. We did. And he loves it every time I make it.
It’s sausage, hashbrowns, and cheese baked with an egg mixture poured on top. The green chilis give it this little warm kick that sneaks up on you. My daughter says my hashbrown bake smells like “Saturday” which, I gotta tell ya, is pretty accurate for our house.
I make cheesy potatoes the night before and stick it in the fridge. Morning comes, I’m sliding it in the oven while everyone’s still half asleep. By the time they wander into the kitchen the whole place smells like melted cheddar and browned sausage. I’ve got to tell you this, too. They always come back for seconds, every single time. I love it!
Why You’ll Love This Recipe
This is one of those dishes you’ll put on repeat, and nobody will complain about it.
- Make it the night before: Prep everything, cover it, fridge it. Pop it in the oven the next morning. My weekday mornings got so much less chaotic after I started doing this.
- Feeds a crowd easy: One 9×13 pan and you’re good for the whole family. I’ve brought this to brunch at my sister’s place, and there’s never anything left in the dish.
- Cheesy and filling: Two cups of cheddar in there. You’re not gonna be hungry an hour later, trust me.
- Works for breakfast or dinner: We eat it both ways. Wednesday night with a salad on the side or Saturday morning with some fruit. Either one works.
- Budget-friendly: Frozen hashbrowns, eggs, and sausage. Nothing in here is gonna wreck your grocery budget.
Ingredient Notes and Substitutions
Pretty standard stuff in this one. Here’s what to know before you start.
- Ground breakfast sausage: I use regular pork sausage, the kind in the tube. My cousin does the hot version, and her family loves the extra kick. Turkey sausage works too if you want to lighten things up. And you know what, I’ve used Italian sausage in a pinch, and it was still good.
- Frozen hashbrown potatoes: The shredded kind, not the patties. Keep them frozen until you need them. I let mine thaw once, and the whole bottom layer got mushy. Lesson learned.
- Cheddar cheese: Shred it off the block if you can. The bagged stuff has that coating and won’t melt the same. I’ve mixed in pepper jack when I wanted more heat.
- Diced green chilis: Canned, drained. They add flavor without being spicy. My kids don’t even notice them in there. You can leave them out if you really want to, but I wouldn’t.
- Eggs and milk: This is your custard base. Nine eggs sounds like a lot, but you need that much for a full 9×13. Whole milk is best. I tried 2% once, and it was fine, but not as rich.
Tips for Success
Alright. Here’s a few things that’ll save you trouble.
- Drain that sausage grease well: Too much grease makes the whole casserole greasy on the bottom. Nobody wants that.
- Don’t thaw your hashbrowns: Straight from the freezer into the skillet. Thawed hashbrowns turn to mush and your bottom layer will be soggy.
- Let it rest before you slice: Give it 10 minutes after it comes out the oven. It holds together way better, and you’ll get clean slices.
- Shred your own cheese: I keep saying this in every recipe because it’s true every time. Block cheese melts better.
Storage and Reheating
Cover leftovers and put them in the fridge. Good for about 4 days. We rarely make it past day two at my house because my husband eats it for a late snack. He thinks I don’t notice.
Microwave a piece for about a minute to reheat. Oven works too at 350 for 10 to 12 minutes if you want the edges to crisp back up.
You can freeze this for up to 2 months. I wrap individual portions in plastic wrap and stick them in a freezer bag. Thaw overnight in the fridge and reheat in the oven.
Serving Suggestions
Fresh fruit on the side is our go-to. Strawberries, blueberries, whatever’s in the fridge. My mom always puts out sliced tomatoes with hers, which I thought was weird until I tried it.
For dinner, a green salad or some roasted veggies work. Toast a few slices of bread, too, if you want something extra on the plate.
FAQs
Can I make this the night before?
You bet! That’s how I do it most of the time. Build the whole thing, cover it tight with foil, fridge it. Pull it out the next morning and bake it straight from cold. You might need an extra 5 to 10 minutes in the oven, but that’s it.
Can I swap the sausage for something else?
Bacon works. Chopped ham too. I’ve done diced chicken before for a dinner version and added some broccoli. My friend does chorizo, and I gotta tell ya, that one was spicy but really good.
What size dish do I need?
A 9×13 baking dish. That’s the standard casserole size. Don’t try to cram this into anything smaller, or it’ll overflow in your oven, and then you’re cleaning baked egg off the bottom of a hot oven. Ask me how I know.
Can I use fresh potatoes instead of frozen?
You can. Peel them, shred them, cook them in the skillet same way. Takes a little longer, and they need to be really dry before they go in the dish. Frozen is just easier, and I’m all about easier.
Notes
Jenna finally gave up this recipe after I brought her banana bread three weekends in a row. She said I was “bribing her.” I said I was being a good friend. We’re both right.
I’ve made this for Easter brunch and a random Tuesday night. Both times it disappeared. It’s one of those recipes that doesn’t care what day it is.
Creamy Potato Sausage Bake
Ingredients
- 1 bag 30 oz. Frozen shredded hashbrowns, thawed
- 1 lb. Ground pork breakfast sausage
- 1 Medium yellow onion finely diced
- 1 can 10.5 oz. Condensed cream of chicken soup
- 1 cup Sour cream
- ½ cup Unsalted butter melted
- 2 cups Sharp cheddar cheese freshly shredded from a block (divided)
- 1 tsp. Garlic powder
- ½ tsp. Paprika
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F and thoroughly coat a 9×13-inch baking dish with non-stick cooking spray. Pat the thawed shredded hashbrowns completely dry with paper towels to remove any residual moisture, spread them evenly into the bottom of the dish, and bake uncovered for 15 minutes to let the surface starch set and crisp slightly.
- While the potatoes par-bake, heat a large skillet over medium-high heat. Drop in the ground pork sausage and diced yellow onion, cooking for 6 to 8 minutes while breaking the meat into small, uniform crumbles with a wooden spoon until the pork is thoroughly browned and the onions are translucent.
- Tilt the skillet slightly to drain away any heavy excess grease, leaving just a thin coat of flavorful fats to gloss the meat, then pull the pan from the burner.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, melted unsalted butter, garlic powder, paprika, and exactly 1 ½ cups of the shredded sharp cheddar cheese, whisking firmly until a smooth, thick binder forms.
- Add the browned sausage and onions, along with the par-baked hashbrowns, straight into the bowl with the cream mixture, tossing gently with a large spatula until the ingredients are uniformly suspended in the dairy base.
- Transfer the mixture back into the 9×13-inch baking dish, smoothing the surface into a flat, level sheet. Reduce the oven temperature to 350°F, slide the pan onto the middle rack, and bake uncovered for 25 minutes until the edges are bubbling violently.
- Carefully slide the hot dish out, blanket the top uniformly with the remaining ½ cup of shredded cheddar cheese, and return to the oven for an additional 5 minutes until the cheese is entirely liquefied, golden, and melted. Let the casserole rest on the counter for 5 to 10 minutes to allow the starches and cheese lipids to stabilize and tighten before scooping into deep squares.
