Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the bulk pork sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Add the finely chopped yellow onion to the skillet and cook until softened, about 5-7 minutes.1 pound bulk pork sausage, 1 cup finely chopped yellow onion
- Ensure your frozen hash browns are fully thawed and, importantly, well-drained. Gently press them to remove as much moisture as possible. This step is crucial for preventing a soggy casserole.1 (30 ounce) package frozen hash browns
- In a large bowl, whisk together the thawed and drained hash browns, the undiluted can of condensed cream of mushroom soup, and the 1/2 cup of milk until well combined.1 (30 ounce) package frozen hash browns, 1 (10 ounce) can condensed cream of mushroom soup, 1/2 cup milk
- In a separate, smaller bowl, lightly beat the 4 large eggs. Stir the salt, black pepper, and garlic powder into the beaten eggs. Add this egg mixture to the hash brown and soup mixture, along with 1 cup of the shredded cheddar cheese. Stir gently until all ingredients are evenly distributed.4 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 2 cups shredded cheddar cheese
- Fold the browned sausage and onion mixture into the hash brown mixture. Stir until everything is thoroughly incorporated.1 pound bulk pork sausage, 1 cup finely chopped yellow onion
- Grease a 9x13 inch baking dish. Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Cover the baking dish tightly with plastic wrap, ensuring it's well-sealed. Refrigerate the casserole overnight, or for at least 8 hours. This allows the flavors to meld and the hash browns to absorb the liquid, creating a tender texture.
- In the morning, preheat your oven to 350°F (175°C).
- Remove the plastic wrap from the casserole. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.2 cups shredded cheddar cheese
- Bake for 30-40 minutes, or until the casserole is heated through, the edges are bubbly, and the cheese on top is melted and golden brown.
- Let the casserole rest for 5-10 minutes before cutting and serving. This allows it to set slightly and makes for cleaner slices.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave for 1-2 minutes, or a larger portion in the oven at 350°F (175°C) for 20-25 minutes. Can be frozen for up to 2-3 months.
