Hash Brown and Sausage Casserole with Caramelized Onions

By á-2700

Paula Deen

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

Preparation

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.