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Smoked Sausage and Cheesy Potato Casserole

Smoked sausage and cheesy potato casserole combines browned sausage, tender hash browns, and a creamy cheddar sauce in an easy oven-baked dinner. A bubbling layer of melted cheddar tops this hearty 9x13-inch casserole.
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Prep Time 20 minutes
Cook Time 1 hour 8 minutes
Resting 10 minutes
Total Time 1 hour 38 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

casserole
  • 5 tbsp unsalted butter melted and divided
  • 14 oz smoked sausage sliced into 1/4-inch rounds
  • 2 lb hash brown potatoes frozen, diced, thawed and patted dry
  • 1 yellow onion small, finely chopped
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1.5 cups sharp cheddar cheese shredded
topping
  • 0.5 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Preheat the oven to 375°F.
  2. Brush 1 tablespoon of the melted butter over the inside of a 9x13-inch baking dish.
  3. Cook the smoked sausage in a 12-inch skillet over medium heat for 6–8 minutes, turning occasionally, until browned; transfer it to a plate.
  4. Whisk the condensed cream of chicken soup, sour cream, remaining 4 tablespoons melted butter, garlic powder, and black pepper in a large bowl until smooth.
  5. Stir the 1 1/2 cups shredded sharp cheddar cheese into the soup mixture.
Assemble and bake
  1. Fold the thawed hash brown potatoes, finely chopped yellow onion, and browned sausage into the soup mixture until evenly coated.
  2. Spread the mixture in the prepared baking dish and sprinkle the remaining 1/2 cup shredded sharp cheddar cheese evenly over the top.
  3. Cover the dish with foil and bake for 40 minutes.
  4. Uncover and bake for 15–20 minutes, until the potatoes are tender, the edges are bubbling, and the center reaches 165°F.
  5. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed hash browns dry to help keep the casserole from becoming watery. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use condensed cream of chicken soup labeled gluten-free.