Sausagehashbrownscasserole Recipes

Steps:

• Cook sausages in large skillet over med-high heat -- stirring until crumbled and done. Drain well.
• Prepare hash browns according to pkg directions, using 1/tsp salt and pepper.*.
• Stir together hash browns, sausage, cheese, onions and chili peppers. Pour into lightly greased 13 x 9 inch baking dish.
• Whisk together eggs, milk and remaining 1 tsp salt*. Pour evenly over potato mixture.
• Bake at 350 for 35 to 40 minutes.
• This was taken from Southern Living Magazine to which I added the onions and peppers. I am not a sausage fan but did enjoy this. Hope you do too.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic).
• In a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined.
• Mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese.
• Spread just under half of the hash brown mixture into the bottom of the pan.
• Sprinkle the cooked sausage mixture over hash brown mixture.
• Spoon the remaining hash brown mixture over the sausage (does not have to cover completely).
• Bake uncovered for about 40-45 minutes.
• Sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
• Bake in the preheated oven until bubbling and golden, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
• Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.

Steps:

• In skillet, cook the sausage until brown. Drain well.
• In large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip,salt and pepper.
• Fold in thawed hash browns. Mix well.
• Spread 1/2 of the hash brown mixture in bottom of 9x13" greased pan (or you can use PAM).
• Spread 1/2 of the browned sausage over the hash browns.
• Repeat.
• Bake @ 350 approximately 1 hour until golden brown.
• (I cover with foil the first 1/2 hour to avoid over cooking the sausage on top.).

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

Steps:

• Heat oven to 375.
• Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks.
• Remove sausage with a slotted spoon and transfer to a large mixing bowl.
• Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
• Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked.
• Add the garlic and saute for an additional 2 minutes or until fragrant.
• Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
• In a separate bowl, whisk together the eggs, milk, and black pepper until combined.
• Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes.
• Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Brown sausage in a pan. If using bacon, also cook the bacon.
• Spray cooking spray into a 13x9 cake pan.
• Spread frozen hashbrowns into pan, covering about 1" to 1.5".
• Sprinkle peppers on top of hashbrowns.
• Spread meat(s) on top of peppers.
• Pour mixture of milk and eggs over the top.
• Cover the pan in plastic wrap and let refrigerate overnight.
• When ready to bake, remove plastic wrap and bake at 350 degrees for 30-40 minutes.
• Stir outside to inside a couple of times while baking.
• 2-10 minutes before done, sprinkle cheese on top. Cook until melted.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes., Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.