Ingredients
Scale
- 1 package (26 oz) shredded hash browns
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 3 cups shredded cheddar cheese, divided
- 1/2 teaspoon pepper
- 1 teaspoon salt (optional)
- 1 pound smoked sausage, sliced
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, add the shredded hash browns.
- Spread sour cream and cream of mushroom soup over the hash browns. Season with salt and pepper and stir well to combine.
- Add 2 cups of shredded cheddar cheese and mix thoroughly.
- Spread the mixture evenly in the prepared baking pan and bake for 35 minutes.
- Remove from the oven and top with the remaining cup of cheddar cheese and sliced smoked sausage.
- Bake for an additional 15–20 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Serve hot and enjoy this comforting, cheesy classic straight from the oven.
Notes
- Ensure frozen shredded hash browns are separated to reduce baking time. Use a butter knife to break up any clumps if needed.
- Mix ingredients in a large bowl for easier stirring.
- This recipe can be halved easily or baked in a smaller pan for fewer servings.
- Use cubed cheese instead of shredded if you have leftovers from a cheese tray.
- The casserole reheats beautifully and also freezes well for meal prep.
- Prep Time: 12 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked Casserole
- Cuisine: American