[Editor’s note: In memory of our friend, Angiee, we are running the recipes from her blog, Angiee’s Elegant Eats, in order to keep an archive of those recipes. Her surviving son is still in need of assistance recovering from the loss of his family. If you feel moved to give, you can do so here. (We hope you feel moved to give, friend.)]
20 years ago or so, I fell in love with Cracker Barrel’s hash brown casserole. I would go out of my way to eat there. I would also get a double portion because duh.. hash brown casserole. Before this dish, I was a strict cookbook scholar. I followed the recipe to the letter and never varied.
I loved to cook but never thought much about putting my own spin on things. I’m no chef. I’m not trained. Who am I to try and come up with something new? I tried to find a copycat recipe but none that quite did it for me.
This was my gateway recipe. I set out to create something that my family would love and I’ve never looked back. We enjoy it for breakfast and brunch. The leftovers also make a great side dish to pork chops! I hope your tribe enjoys it as much as mine. (Let us know what you think in the comments!)
Hash Brown Breakfast Casserole
Potatoes, sausage, and cheese oh my!
- 1 lb defrosted hash browns (I use shredded, but country/homestyle work as well.)
- 1 lb breakfast sausage cooked and crumbled, drain grease and allow to cool
- 3 cups marbled cheddar cheese, shredded
- 1 22.6 oz can cream of chicken condensed soup
- 1 small onion, diced
- 1/2 stick butter
- 1 spritz non-stick cooking spray
- 1 pinch seasoning salt optional
Preheat oven to 350 degrees.
In a large bowl mix hash browns, soup, 2 cups of cheese, and sausage.
Season hash brown mixture with 1-2 tsp seasoning salt (optional). Set aside.
In a small saucepan, melt butter and cook diced onion until translucent. Do not caramelize.
Stir onions into the hash brown mixture.
Spray your favorite casserole dish with non-stick spray. (I use an 8.5x10 dish.)
Spread hash brown mixture into pan evenly.
Top with remaining cheese and bake for 35-45 minutes.