Breakfast Casserole

Name: Breakfast Casserole
Yield: 2 servings
Cuisine: American
Ingredients: 30 oz (thawed) Frozen shredded hashbrowns; 0.5 tsp Salt; 0.5 cup Melted butter; 10.5 oz (1 can) Condensed cream of chicken soup (or cream of cheddar); 16 oz Sour cream; 0.5 cup Finely diced onion; 2 cups (divided) Shredded Colby cheese (or cheddar); 1 lb Breakfast sausage

Kristy Green @cook_114103614

Charleston, WV

This is what we eat on Christmas morning but it is great anytime

Kristy Green @cook_114103614

Charleston, WV

This is what we eat on Christmas morning but it is great anytime

Saved

Ingredients

2 servings

30 oz(thawed) Frozen shredded hashbrowns
0.5 tspSalt
0.5 cupMelted butter
10.5 oz (1 can)Condensed cream of chicken soup (or cream of cheddar)
16 ozSour cream
0.5 cupFinely diced onion
2 cups(divided) Shredded Colby cheese (or cheddar)
1 lbBreakfast sausage

Saved

Steps

1

Preheat oven to 350°F (175°C).
2

Sauté breakfast sausage in a skillet until browned; drain excess grease.
3

In a large bowl, mix hashbrowns with salt, melted butter, soup, sour cream, onion, half the cheese, and cooked sausage.
4

Spread mixture evenly in a greased baking dish.
5

Top with remaining cheese.
6

Bake for 45 minutes until golden and bubbly.