Description
There’s something incredibly comforting about a warm, golden-baked casserole straight from the oven, filled with melted cheese and savory flavors. This Cheesy Hashbrown Casserole with Smoked Turkey Sausage is perfect for cozy weekends, holiday brunches, or make-ahead dinners. Inspired by the classic Midwestern “funeral potatoes,” this version adds smoky turkey sausage for extra flavor and protein, making it a hearty, crowd-pleasing dish that brings everyone together around the table.
Ingredients
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1 (30-ounce) bag frozen shredded hash browns, thawed
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1 (14-ounce) package smoked turkey sausage, sliced into half-moons
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1 small onion, finely chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 cups shredded sharp cheddar cheese, divided
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1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
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1 cup sour cream
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½ cup milk
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3 tablespoons unsalted butter, melted
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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Salt and black pepper, to taste
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1 cup crushed cornflakes or buttery cracker crumbs (optional, for topping)
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2 tablespoons melted butter (for topping, optional)
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Chopped parsley or green onions, for garnish
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large skillet over medium heat, sauté the smoked turkey sausage slices until lightly browned, about 5 minutes, then remove and set aside.
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In the same skillet, sauté the chopped onion and bell peppers for 3–4 minutes until softened, then remove from heat.
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In a large mixing bowl, whisk together cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, paprika, salt, and pepper until smooth.
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Add the thawed hash browns, cooked sausage, sautéed vegetables, and 1½ cups of shredded cheddar cheese to the creamy mixture. Stir until evenly combined.
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Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup cheddar cheese on top.
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If using, combine crushed cornflakes (or crackers) with melted butter and sprinkle over the casserole for a crunchy topping.
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Bake uncovered for 40–45 minutes, or until the top is golden brown and edges are bubbling.
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Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley or green onions.
Notes
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Thaw and drain hash browns before mixing to prevent excess moisture.
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Browning the sausage adds extra flavor and texture.
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Optional crunchy topping adds a delicious contrast to creamy potatoes.
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Let the casserole rest before serving for easier slicing.
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Assemble ahead of time and refrigerate overnight; bake the next day.
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Freezes well—omit topping before freezing and add fresh before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes