Ingredients
Scale
- 1 package shredded hash browns (26 ounces)
- 1 cup sour cream
- 10.5 ounce can 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) and lightly grease a 9×13-inch baking dish.
- Pour the shredded hash browns into a large mixing bowl and break apart any clumps.
- Add sour cream, cream of mushroom soup, salt, and pepper. Stir well to combine.
- Mix in 2 cups of shredded cheddar cheese until evenly distributed.
- Spread the potato mixture evenly in the prepared baking dish and bake uncovered for 35 minutes.
- Remove from oven, top with the remaining 1 cup of cheese and sliced smoked sausage.
- Return to oven and bake for an additional 15–20 minutes, until the sausage is heated through and the cheese is fully melted.
- Let rest for 5 minutes before serving. Enjoy warm.
Notes
- Break up frozen hash browns with a butter knife before mixing for even baking.
- Use cubed cheese instead of shredded if desired.
- This casserole can be halved for smaller portions or doubled for larger gatherings.
- Freezes well and makes great leftovers for quick lunches.
- Prep Time: 12 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American