Hearty Breakfast Casserole
This recipe was developed using the Safe Recipe Style Guide at https://SafeRecipeGuide.org.
Ingredients
- 1 lb roll mild breakfast sausage, browned
- 1 30 ounce package frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 10.5 ounce can cream of chicken soup
- 8 ounces sour cream
- 1 bell pepper, chopped into small pieces
- 1 medium onion, chopped into small pieces
- 1/4 cup unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
Instructions
- Wash hands with soap and water.
- Gently rub bell pepper under cold running water. Scrub onion with a clean vegetable brush under running water. Dry produce with a clean towel.
- In a large skillet over medium heat, add the olive oil.
- Add the bell pepper and onion to the skillet. Cook until the onion begins to soften, stirring occasionally, about 3 minutes. Add them to a large bowl.
- Add sausage to the skillet. Wash hands with soap and water after handling raw sausage. Cook until browned and internal temperature reaches 160 °F on food thermometer, breaking it into small pieces as it cooks. Drain most of the grease, and add the sausage to the large bowl.
- Preheat the oven to 350 °F.
- Spray a 9x13-inch casserole dish with cooking spray.
- Drain the thawed hash browns well.
- Add hash browns, 2 cups of cheese, cream chicken soup, sour cream, butter, garlic powder, salt and pepper to the large bowl. Stir the mixture.
- Spoon the mixture into the casserole dish. Sprinkle the remaining ½ cup of cheese on the top.
- Bake until the edges are set, and cheese is melted and starts to brown, approximately 35 to 50 minutes.