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Sausage and Creamy Hashbrown Casserole

by Emy
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1 lb (450g) ground sausage
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (30 oz) package frozen shredded hash browns
– 2 cups shredded cheddar cheese
– 1 cup sour cream
– 1 (10.5 oz) can condensed cream of mushroom soup
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– Fresh parsley for garnish (optional)
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the ground sausage over medium heat until browned and cooked through. Remove the sausage from the skillet and set aside.
3. In the same skillet, sauté the diced onion and minced garlic until the onion is translucent and fragrant.
4. In a large mixing bowl, combine the frozen hash browns, shredded cheese, sour cream, cream of mushroom soup, milk, melted butter, cooked sausage, sautéed onion and garlic, salt, pepper, and paprika. Mix well until all ingredients are evenly combined.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and bubbling.
7. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.

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