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Sausage Hashbrown Casserole

I have been taking this casserole to Christmas brunch with my family for years! Here’s why I love it - it’s a nice way to break up all of the egg casserole dishes, it’s hearty to keep you full, it’s very minimal work in the morning (I mix it up the day before and just bake it in the morning), it’s got red and green peppers making it nice and festive. My husband loves having leftovers of this casserole around because it reheats really well. For the week after Christmas - let’s be real the leftovers only last a couple of days! - he’ll make a scrambled egg, heat some of this up, throw his egg on top and BAM, instant skillet breakfast with minimal work.

Prep Time 15 minutes
Cook Time 1 hour


  • 2 pounds sausage  (I used one pound spicy and one pound medium)
  • 1 Cup sour cream
  • 1 can cream of chicken soup
  • 1 can french onion soup
  • 1 Cup onion, diced
  • 1/2 Cup red pepper, diced
  • 1/2 Cup green pepper, diced
  • 2 Cups shredded cheese 
  • 30 oz country style hashbrowns
  • Salt and pepper to taste


  1. Brown the sausage

  2. In a separate bowl combine all of the other ingredients.

  3. Add in the sausage. 

  4. Pour into a 9×13 pan.

  5. Bake for 45-60 minutes at 350.