Menu Enter a recipe name, ingredient, keyword...

Hash Brown and Sausage Casserole with Caramelized Onions


Paula Deen

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 8


Step 1

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.

You'll also love

Review this recipe

Baked Black Beans with Chorizo English Breakfast Sausage