Sausage Hashbrown Casserole

Jun

By:

Erin Schrader

07

2013

You know those evenings that you are extremely busy and the only time you have to think is while you are busy making a breakfast casserole to take to work in the morning? Well tonight was one of those nights.In the middle of my casserole making thoughts it dawned on me that I needed a topic for today’s post. Behold the topic of today’s post–sausage hashbrown casserole. Also known as my favorite thing eat for breakfast. Ever. Before we begin, is it hashbrown or hash brown? Do things like that really even matter? Anyhow, I am not an egg fan by any stretch of the imagination so breakfast casseroles have always been a bit anticlimactic for me. Until this sucker magically appeared in my life that is. Potatoes, sausage, veggies, and cheese.Does life need any other ingredient? Yes. Sour cream, so we threw that in there as well. Here is the recipe peeps. Make it, love it, repeat, and repeat. Sausage Hashbrown CasseroleIngredients:2 pounds sausage (I used one pound spicy and one pound medium)1 cup sour cream1 can cream of chicken soup1 can french onion soup1 cup onion1/2 cup red pepper1/2 cup green pepper2 cups shredded cheese 30 oz country style hashbrownsSalt and pepper to tasteDirections:1. Brown the sausage2. In a separate bowl combine all of the other ingredients. Add in the sausage. 3. Pour into a 9×13 pan and bake for 45-60 minutes at 350.

And just like that you moved from a 9 to a 10 in your man’s eyes.

Enjoy.

Next week be prepared for a canoe trip recap with 40 of my closest friends, before and after pictures of the lake cottage, and any other ramblings my brain can muster up. It should be a good one.

See you then love bugs.

Lake Cottage: Before and After »

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