Hash Brown, Sausage, and Caramelized Onion Casserole
Makes 8 to 10 servings
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- 2 tablespoons butter
- 2 large sweet onions, thinly sliced
- 1 pound ground pork sausage
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 2 cups shredded white Cheddar cheese, divided
- 1 (10¾-ounce) can cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- In a large skillet, melt butter over medium heat. Add onions, and cook, stirring occasionally, for 10 minutes or until tender. Increase heat to medium-high, and cook, stirring frequently, until onions are browned. Remove onions, and set aside.
- To skillet, add sausage and mushrooms. Cook, stirring occasionally, over medium heat until sausage is browned and crumbly; drain.
- Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together onions, sausage mixture, hash browns, 1 cup cheese, and remaining 4 ingredients. Spoon mixture into prepared pan, and top with remaining 1 cup cheese.
- Bake for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
- Feel free to experiment with the sausage and cheese flavors in this casserole. We like Italian sausage with Italian cheese blend or turkey sausage with Monterey Jack cheese with peppers.
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