Super Cheesy Hashbrown & Smokey Sausage Casserole


  • 1 pound of any presmoked sausage links from the store (I use andouille because of the extra smokey flavor it imparts. Any sausage will do!
  • 1 package of refrigerated hashbrowns (20oz)(“Simply” brand in the green bag is a great one) 
    • Cannot be frozen hashbrowns because they contain too much moisture and will make everything soggy
  • 1 cup sour cream
  • 1 medium onion diced
  • 1 clove of garlic minced
  • 3 TBSP of  melted butter
  • 1/2 pound of bacon
  • S&P
  • 1-1.5 pounds of freshly shredded sharp cheddar cheese (split into 2)


  1. Preheat oven to 350 degrees
  2. Use a 9″ x 13″ pan and spray with nonstick cooking spray
  3. Cut sausage links into small round circles (1/4″ thick) and in half again to create half-moon shapes
  4. dice onion and bacon and mince the garlic 
  5. Take the diced bacon and fry in a small pan over medium heat until almost done but not quite
  6. Strain the bacon from the excess grease and set aside
  7. Take your biggest bowl and mix in all the ingredients EXCEPT for the sausage  and hashbrowns
    • sour cream
    • 1/2 of the cheese
    • S&P 
    • Onion
    • Garlic
    • Bacon
    • Melted butter
  8. Once this is combined, fold or mix in the sausage and hashbrowns until the mixture is homogenous or the same and even
  9. Pour the mixture into the baking pan and spread evenly on the bottom 
  10. Top with the second 1/2 of cheese and extra bacon is you desire
  11.  bake for 45 minutes until the cheese gets golden crispy on top
  12. Take out and rest for 5 minutes
  13. DIG IN!

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