I’ve appreciated dump-and-bake recipes a lot lately. For these, you dump all the ingredients into a dish, stir them together, and bake them until they are ready to eat. We’ve tried a number of these and have enjoyed a few, including this Sausage and Potato Country Casserole.
Ingredients
(Adapted from this recipe.)
- 1 package (30 oz.) frozen shredded hash brown potatoes, thawed
- 1 package (14 oz.) smoked sausage
- 1 ½ cups grated cheddar cheese
- 1 cup sour cream, at room temperature
- 1 medium onion, minced
- ¼ cup butter, melted
- 1 can (10.5 oz.) condensed cream of chicken soup (not diluted)
- Several dashes salt, pepper, and garlic powder
Instructions
Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set aside.
Cut the sausage into thin slices. Place in a large mixing bowl along with all the remaining ingredients. Stir together until completely combined.
Pour the mixture into the prepared baking dish. Bake, uncovered, for 40 minutes or until bubbly and lightly browned on top.
Notes
It doesn’t get much easier than this! Recipes like this one are so useful to have on hand for busy days when I don’t have a lot of time to spend preparing dinner. The savory flavor of this one makes it as delicious as it is easy. My husband is always wary of new dishes. However, after a few bites of this one he ate it enthusiastically. He then got himself a second serving!
There are many ways this can be customized to suit your family’s taste preferences. Try different flavors of sausage, use a different type of cheese, add some chopped veggies (bell pepper, mushroom, etc.), or use a different flavor of cream soup.
What easy-to-prepare meals have you made for your family recently? I’d love to hear about them!
Shared at the following:
Encouraging Hearts and Home, Busy Monday, and Weekend Potluck.
This looks SO delicious–and easy! Bonus points to this meal. I can’t wait to try it!!!
It was both delicious and easy, Deanna! I hope you get to try it.
I made this for dinner last night. It was quick and easy. Just my kind of cooking. I’m looking forward to making some of the substitutions you were talking about. I think next time I’ll try it with Andouille sausage, broccoli, pepper jack cheese and cream of onion soup. The possibilities are endless. Thank you so much for this recipe.
That sounds delicious! Will you let us know how it turns out with those substitutions?
You’re welcome, Kris! I’m so glad you enjoyed it. Those substitutions sound tasty!
Hi! This looks delicious! I’m wondering if I can incorporate eggs and make it into a breakfast dish?
Honestly, I think you could serve it for breakfast as it is, Meghan. However, you can definitely incorporate eggs! You can skip the cream soup and add 6-8 eggs (whisk them together with the sour cream). Cook for the same amount of time at the same temp, just make sure the egg is done before serving (should reach 160 degrees F). If you want the flavor of the cream soup, just add in a few eggs and bake for a couple additional minutes.
Let us know if you give one of these variations a try!
I just made this tonight. It’s just me, but I work hard, so I love leftovers! I used the Simply Potatoes Hash Browns and a whole lot of cheese and onions. This is fantastic! Do you know if I can freeze leftovers?
Thank you for great recipe!
I’m so glad you enjoyed it, Cindy!
You can try to freeze the leftovers, but I am doubtful they will freeze well. Many dairy products (including sour cream) separate when frozen, so it will likely have a grainy texture when you thaw it. The cream soup may cover this enough that it is barely noticeable…I’m not sure because I haven’t tried it! Even if it is grainy, it should taste okay. I guess it comes down to how you feel about it having a different texture once thawed.
Sorry I can’t be more helpful! When I make it again I will freeze a little bit of the leftovers to see how it comes out. If you go ahead and freeze it, please let us know how it turns out!
I have frozen “many” pot casseroles that we simple could not findsh as it is just my hubby and myself…All turned out great as I reheated in the oven at 350…But ADDEd a mixture of “Panic bread crumbs mixed with grated Parmesan cheese and melted butter…and added “shredded cheese of your choosing…Most of my “potato casserole dishes have “either a base of “cream of mushroom or chicken AND sour cream mixed together…Using the SLICED potatoes instead of the shredded hash brown variety works WONDERFUL!never gets mushy.
Thanks for taking the time to share all of this, Christine! What wonderful tips. I’ll definitely try freezing some leftovers using these suggestions.
Does the sausage make this greasy?
That’s a great question, Juanita. I did not have a problem with the casserole being greasy. I used sausage that contained a mix of meats (pork, chicken, and beef). If you are using a sausage that tends to be really greasy, you could always slice it and cook it in a pan for a bit, then drain off the grease before putting it in the casserole.
Hope that helps!
Just wondering if this can be made a couple of days ahead and then cooked from refrigerator? I like to do meal preps and wanted to try this. Thanks.
I haven’t tried this, Tina, but I don’t see why that wouldn’t work. As long as you keep it cold until it is time to cook it, everything should be okay if mixed for a couple of days.
Thanks for your reply. Loving your recipes.