Hash Brown and Sausage Casserole with Caramelized Onions

Paula Deen

Hash Brown and Sausage Casserole with Caramelized Onions
Hash Brown and Sausage Casserole with Caramelized Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    Tbsp. butter

  • 2

    large sweet onions, thinly sliced

  • 1 pound package ground pork sausage

  • 1

    (8 oz) pkg. sliced baby bella mushrooms

  • 1

    (30 oz) pkg. frozen country-style hash brown potatoes, thawed

  • 2

    cups shredded white cheddar cheese, divided

  • 1

    (10 3/4 oz) can cream of mushroom soup

  • 1

    (8 oz) container sour cream

  • 1

    tsp. dried crushed rosemary

  • 1

    tsp. ground black pepper

Directions

In a large skillet, melt butter over medium heat. Add onion, and cook, stirring frequently, for 10 mins. or until tender. Increase heat to medium-high, and cook, stirring constantly, until onions are browned and caramel-colored. Remove onions, and set aside. Add sausage and mushrooms to skillet. Cook over medium heat, stirring frequently, until sausage is browned and crumbly; drain. Preheat oven to 350. Spray 13x9 baking dish with nonstick cooking spray. In a large bowl, combine onion mixture, sausage mixture, hash brown potatoes, 1 cup shredded cheddar cheese, soup, sour cream, rosemary and pepper. Spoon mixture into prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Bake for 30 mins. or until hot and bubbly. Let stand for 10 mins. before serving.

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