Go Back

Sausage Hashbrown Casserole

A delicious egg alternative casserole perfect for the holidays, work carry-ins or to make ahead and eat throughout the week!

Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour
Servings 16


  • 1 lb Ground Sausage Browned and Drained
  • 2 C Shredded Cheddar Cheese
  • 1 can Cream of Chicken Soup
  • 1 C Sour Cream
  • 1 T Onion Soup Mix
  • 1 C Onion Diced
  • 1/2 C Green and/or Red Pepper Total 1/2 c, use whatever you have on hand!
  • 30 oz Frozen Hashbrowns Thawed


  1. Brown Sausage, Drain. While sausage is cooking, chop onions and peppers.

  2. Mix together all ingredients. Hashbrowns mix best if they are partially thawed. Salt and Pepper as desired.

  3. Bake at 350° for 1 hour.

Recipe Notes

Heats up perfectly for leftovers! I like to make this over the weekend, then heat up portions throughout the week for breakfast and lunch. Perfect with a scrambled egg on top!