Hash Brown and Sausage Casserole with Caramelized Onions


I love most anything with hash browns and sour cream….but then you put some caramelized onions and oh, man—delish!  I took this to our Easter meal with friends today as we had a brunch type thing going on.  It worked well with the other wonderful dishes that graced the table (or buffet actually).  The “hardest” part of putting this dish together is caramelizing the onions, but I had my handsome fella do that part so for me it was easy 🙂

This recipe comes from Cooking with Paula Deen March/April 2010

Hash Brown and Sausage Casserole with Caramelized Onions

In a large skillet melt over medium heat:

  • 2 Tablespoons butter

Add to the pan:

  • 2 large sweet onions, thinly sliced

Cook the onions, stirring frequently for 10 minutes or until tender.  Increase heat to medium-high, and cook, stirring constantly, until onions are browned and caramel-colored.  (Takes a while)

Remove onions from the skillet and set aside.

Add to the skillet:

  • 1 pound package ground pork sausage
  • 8 oz package of sliced baby bella mushrooms (I left these out as the family that was hosting doesn’t care for them.  I added more sausage to make up for the loss)

Cook over medium heat, stirring frequently, until sausage is browned and crumbly; drain.

Preheat the oven to 350.  Spray a 13×9 inch baking dish with nonstick cooking spray.

In a large bowl combine:

  • caramelized onions
  • sausage mixture
  • 1, 30-oz package frozen shredded hash brown potatoes, thawed.
  • 1 cup shredded white cheddar cheese
  • 1 can cream of mushroom soup
  • 1 container sour cream (but now that I think about it I only put in one cup! oops)
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper

Spoon the mixture into prepared baking dish.

Sprinkle evenly with

  • 1 cup shredded white cheddar cheese

Bake for 30 minutes or until hot and bubbly.  Let stand for 10 minutes before serving.


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