When it comes to breakfast, some dishes just hit differently. They’re comforting, satisfying, and effortlessly bring everyone to the table. This Sausage Hashbrown Casserole is precisely that kind of dish. It takes everything we love about a classic diner breakfast—crispy hashbrowns, savory sausage, and gooey melted cheese—and bakes it into one glorious, easy-to-serve casserole. It’s creamy, hearty, and the ultimate comfort food that the whole family will devour. What makes this dish even better is how simple it is to throw together, often with ingredients you already have on hand. With just a few basic steps and some time in the oven, you’ll have a warm and satisfying meal that feels like a weekend indulgence but is easy enough for any day.

This recipe is perfect for lazy weekend mornings, holiday brunches, or even a simple weeknight breakfast-for-dinner. Get ready to make a new favorite that will leave everyone asking for seconds!

Why I Love This Recipe

This Sausage Hashbrown Casserole has earned its permanent spot in my breakfast rotation for some fantastic reasons:

• Ultimate Comfort: It’s warm, savory, and incredibly satisfying. Every bite feels like a cozy hug.
• Feeds a Crowd: This casserole is perfect for family gatherings, potlucks, or when you have overnight guests. It’s a true crowd-pleaser.
• Easy to Make Ahead: You can assemble most of it the night before, making busy mornings a breeze.
• Flavorful & Hearty: The combination of seasoned sausage, tender hashbrowns, and melted cheese creates a delicious and substantial meal.
• Customizable: It’s a great base recipe that you can easily adapt with your favorite additions.

Ingredients

Here’s what you’ll need to create this comforting Sausage Hashbrown Casserole:

• 1 lb breakfast sausage (pork, turkey, or plant-based)
• 1 bag (30-32 oz) frozen shredded hashbrowns, thawed
• 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
• 1/2 cup milk (any kind)
• 2 cups shredded cheddar cheese, divided
• 1/2 cup diced onion (optional, but recommended for flavor)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Cooking spray or butter, for greasing the dish

Swaps and Notes

• Sausage: Use mild, hot, or sage-flavored breakfast sausage based on your preference. You can also use crumbled cooked bacon or diced ham for different variations.
• Hashbrowns: Shredded hashbrowns work best for even cooking and texture. Make sure they are fully thawed and squeeze out any excess moisture if they seem watery. Diced hashbrowns can also be used, but the texture will be chunkier.
• Cream of Soup: Cream of mushroom is classic, but cream of chicken or even cream of celery soup can be swapped if preferred. For a “from scratch” option, you can make a simple white sauce (roux with milk) seasoned with herbs.
• Milk: Any milk (whole, 2%, skim, or even unsweetened non-dairy milk) will work to thin the soup. Whole milk will give a richer result.
• Cheese: Sharp cheddar is fantastic, but a Colby Jack, Monterey Jack, or a Mexican blend would also be delicious.
• Onion & Garlic Powder: These add essential aromatic depth. Feel free to add diced bell peppers for extra veggies and color.
• Seasoning: A pinch of dried thyme or a dash of hot sauce can elevate the flavors.

Steps for the Recipe

1. Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with cooking spray or butter.
2. Cook the Sausage: In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon, until it’s fully browned and cooked through. Drain any excess grease thoroughly.
3. Combine Ingredients: In a large mixing bowl, combine the thawed shredded hashbrowns, the cooked and drained sausage, diced onion (if using), cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir everything together until all ingredients are well combined.
4. Add Cheese (Most of It!): Stir 1 ½ cups of shredded cheddar cheese into the hashbrown mixture. This ensures cheesy goodness throughout the casserole.
5. Assemble the Casserole: Transfer the entire mixture evenly into your prepared casserole dish, spreading it out into a single layer.
6. Top with Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. This will create a bubbly, golden crust.
7. Bake: Place the casserole in the preheated oven. Bake for 45-55 minutes, or until the casserole is golden brown on top, bubbly around the edges, and the hashbrowns are tender. If the top starts to brown too quickly, you can loosely cover it with foil.
8. Rest & Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the casserole set and makes for easier serving. Serve warm and enjoy!

Tips for Success

• Thaw Hashbrowns: Don’t skip thawing the hashbrowns; otherwise, they’ll release too much water during baking and make your casserole soggy. Squeeze out any excess moisture if they feel wet.
• Drain Sausage Well: Just like the hashbrowns, excess grease from the sausage can make the casserole greasy.
• Don’t Overmix: Mix the ingredients just enough to combine everything evenly to avoid making the hashbrowns gummy.
• Cover if Browning Too Fast: If the top is getting too dark before the casserole is cooked through, loosely tent it with aluminum foil.
• Make Ahead Option: Assemble the casserole (steps 1-6) the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, remove from the fridge about 30 minutes before baking, then bake as directed, adding an extra 10-15 minutes to the baking time to ensure it cooks through.

Serving Suggestions and Pairings

This Sausage Hashbrown Casserole is a complete breakfast in itself, but here are some ideas to make it even better:

• Eggs: Serve with a side of scrambled, fried, or poached eggs for extra protein.
• Fresh Fruit: A bright and refreshing fruit salad provides a lovely contrast to the richness of the casserole.
• Toast or Biscuits: For extra carb-y goodness, a side of toasted bread or warm biscuits.
• Condiments: A dash of hot sauce, a dollop of sour cream, or extra ketchup or mustard can be great additions.
• Beverage Pairings: Orange juice, coffee, or milk are classic breakfast companions.

Storage and Leftover Tips

This casserole makes for fantastic leftovers, perfect for quick breakfasts or lunches throughout the week!

• Storage: Store any leftover Sausage Hashbrown Casserole in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For individual portions, reheat in the microwave until warmed through. For a crispier result, reheat in an oven or toaster oven at 350°F (175°C) until heated through and the edges are crispy again.
• Freezing: You can freeze cooled leftovers in individual portions for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

More Recipes You Will Love

If you enjoyed the hearty and comforting nature of this breakfast casserole, you’ll definitely want to check out these other delicious recipes from Chefmaniac:

• For another incredibly easy morning meal, my One-Pan Breakfast Bake is a huge time-saver.
• If you’re looking for unique and simple breakfast ideas, don’t miss The Viral Cottage Cheese Pancake or this 3-Ingredient Egg Wrap.
• For a sweet treat to balance out your breakfast, my Chocolate Chip Banana Bread is always a favorite.
• And if you’re a fan of fall flavors, these Easy Pumpkin Spice Muffins are a delightful bake.

Final Thoughts

This Sausage Hashbrown Casserole is a timeless classic for a reason. It’s incredibly satisfying, packed with flavor, and so wonderfully easy to make. Whether it’s a special occasion or just a regular Tuesday, this dish brings joy and deliciousness to any morning. Give it a try, and prepare to fall in love with your new favorite breakfast bake!

Did you make this hearty casserole? What are your favorite toppings or additions? Let me know in the comments below! And don’t forget to follow Chefmaniac for more amazing recipes and cooking tips!