This is heaven! I could devour it daily and never get sick of it.
This hearty and cheesy casserole is a classic breakfast or brunch dish. It’s packed with flavor and perfect for sharing.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen shredded hashbrowns (thawed) | 1 (30 oz) package |
| Breakfast sausage, cooked and crumbled | 1 pound |
| Onion, finely diced | 1 small |
| Sour cream | 1 cup |
| Condensed cream of chicken soup | 1 can (10.5 oz) |
| Shredded cheddar cheese | 2 cups |
| Melted butter | 1/2 cup |
| Salt and pepper | To taste |
| Crushed cornflakes | 1/2 cup (optional) |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, cooked sausage, and diced onion.
- In a separate bowl, mix together the sour cream, condensed cream of chicken soup, shredded cheddar cheese, and melted butter until well combined.
- Pour the sour cream mixture over the hashbrown mixture and stir until everything is evenly coated. Season with salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish. If desired, sprinkle with crushed cornflakes.
- Bake for 45 minutes to 1 hour, or until bubbly and golden brown on top.
- Let cool slightly before serving.
