Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 1 package (30 ounces) frozen hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cooked sausage, thawed hash browns, cheddar cheese, Monterey Jack cheese, cream of mushroom soup, sour cream, and milk. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Bake in preheated oven for 45-50 minutes, or until golden brown and bubbly.
- Step 5: Remove from oven and let stand for 5-10 minutes before serving. Garnish with chopped green onions before serving.
Notes
- Leftovers can be stored, covered, in the refrigerator for up to 3 days.
- For best results when reheating, microwave individual portions in 30-second intervals until warmed through.
- Serve this casserole with a dollop of your favorite hot sauce for an extra kick!
- Don't skip thawing the hash browns; this prevents a watery casserole and ensures even baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American