Hashbrown Casserole with Italian Sausage Recipe
Cheese & Potatoes, What More Could You Ask For?
If you're looking for a comforting and filling meal that's easy to make, then this Hashbrown Casserole with Italian Sausage, Fresh Grated Potatoes, and Creamy Soups recipe is perfect for you! With just a few simple ingredients, you can create a flavorful and satisfying casserole that's sure to please your family and friends.
To start, preheat your oven to 375°F. While the oven is heating up, brown 1 pound of Italian sausage in a large skillet over medium heat, breaking it up into small pieces with a wooden spoon. Cook the sausage until it's browned and cooked through, which should take around 8-10 minutes.
Next, add 1 diced green bell pepper, 1 small diced onion, and 2 minced garlic cloves to the skillet with the sausage and cook for another 2-3 minutes, or until the vegetables are tender. This step adds some extra flavor and texture to the casserole, so don't skip it!
In a large mixing bowl, whisk together 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1/2 cup of heavy cream, and some salt and pepper until well combined. This mixture will serve as the base for the casserole.
Add 4-5 medium-sized peeled and grated potatoes and 1 1/2 cups of shredded cheddar cheese to the mixing bowl and stir until the potatoes are evenly coated with the soup mixture. The grated potatoes add some heartiness and texture to the casserole, while the cheese makes it extra delicious and gooey.
Fold in the cooked sausage, green bell pepper, onion, and garlic into the mixing bowl and stir everything together until well combined. Transfer the mixture into a 9x13 inch baking dish and smooth out the top with a spatula.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole, which will add some extra cheesiness and make the casserole look even more appetizing.
Bake the casserole for 60-70 minutes, or until the top is golden brown and the potatoes are cooked through. You can test the doneness of the potatoes by inserting a knife or toothpick into the center of the casserole - if it comes out easily, the potatoes are done.
Careful! It’s Hot!
Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving. This will give the casserole time to set and make it easier to slice and serve.
This hashbrown casserole with Italian sausage, fresh grated potatoes, and creamy soups is a hearty and satisfying dish that's perfect for any meal. Whether you're looking for a comforting breakfast, a filling lunch, or a tasty dinner, this casserole is sure to hit the spot. Serve it with a side salad or some crusty bread for a complete meal that your family and friends will love!
The History Behind The Casserole
The history of hashbrown casserole can be traced back to the 1950s, when convenience foods and canned soups became popular in American households. It is believed that the first version of this casserole was made with canned cream of mushroom soup, shredded potatoes, and onions. Over time, people started adding other ingredients such as cheese, meats, and vegetables to create different variations of the casserole.
The use of Italian sausage in this recipe is a modern twist on the classic hashbrown casserole. Italian sausage is a flavorful addition that adds a spicy kick to the dish. The use of fresh grated potatoes instead of frozen hashbrowns also adds a homemade touch to the casserole.
Still A Comforting Popular Meal!
Today, hashbrown casserole is a popular comfort food that is often served for breakfast or brunch, but can be enjoyed any time of the day. It is a versatile dish that can be customized to suit different tastes and preferences, making it a favorite among families and home cooks.
What To Serve With Your Hashbrown Casserole?
There are many delicious dishes that would pair well with Hashbrown Casserole with Italian Sausage, Fresh Grated Potatoes, and Creamy Soups.
Here are some suggestions:
Green Salad: A simple green salad with a light vinaigrette would be a great way to balance the richness of the casserole.
Roasted Vegetables: Roasted vegetables such as carrots, Brussels sprouts, or asparagus would add some color and nutrition to the meal.
Garlic Bread: Garlic bread is always a crowd-pleaser and would be a great way to soak up any leftover sauce from the casserole.
Grilled Chicken: Grilled chicken would add some protein to the meal and could be seasoned with complementary flavors such as lemon, garlic, or rosemary.
Steamed Vegetables: Steamed vegetables such as broccoli, green beans, or cauliflower would provide a light and healthy side dish.
Fresh Fruit: A platter of fresh fruit such as berries, melons, or pineapple would add a refreshing touch to the meal.
Mashed Potatoes: If you want to go all-in on the potato theme, mashed potatoes would be a great side dish that could be seasoned with herbs, garlic, or butter.
Roasted Sweet Potatoes: Roasted sweet potatoes would provide a nice contrast to the savory flavors of the casserole and could be seasoned with cinnamon or brown sugar.
Caesar Salad: Caesar salad is always a classic and would provide a tangy and crunchy side dish.
Cornbread: Cornbread is another comfort food that would pair well with the casserole and could be made with additional ingredients such as jalapeños or cheddar cheese for extra flavor.
How You Could Improve Your Hashbrown Casserole?
Here are some tips and tricks to make this Hashbrown Casserole with Italian Sausage, Fresh Grated Potatoes, and Creamy Soups even better or easier to make:
Use a mandoline slicer or food processor to grate the potatoes quickly and evenly.
To save time, you can use pre-shredded cheese instead of grating your own.
Customize the casserole by adding your favorite vegetables or swapping out the Italian sausage for a different type of protein, like ground beef or turkey.
For a spicy kick, add a diced jalapeño pepper to the skillet with the sausage and vegetables.
If you're short on time, you can prepare the casserole ahead of time and store it in the fridge for up to 24 hours before baking.
Cover the casserole with foil for the first 30 minutes of baking to prevent the cheese on top from burning.
Let the casserole cool for a few minutes before slicing and serving to prevent it from falling apart.
Serve the casserole with a side of salad or steamed vegetables to balance out the richness of the dish.
Make a double batch and freeze the leftovers for an easy and delicious meal later on.
If you're looking for a healthier version, you can use low-fat or fat-free versions of the creamy soups and cheese, and substitute the heavy cream with milk or a milk alternative.
What To Do With Leftover Hashbrown Casserole?
If you have leftovers of this hashbrown casserole with Italian sausage, fresh grated potatoes, and creamy soups, you can easily store them for later consumption.
Here are some tips on how to store, freeze, and reheat the casserole:
To store:
Let the casserole cool to room temperature before storing.
Cover the casserole tightly with plastic wrap or aluminum foil to prevent any air from getting in.
Place the covered casserole in the refrigerator and store for up to 3-4 days.
To freeze:
Let the casserole cool to room temperature before freezing.
Cover the casserole tightly with plastic wrap or aluminum foil, making sure there are no air pockets.
Place the covered casserole in a freezer-safe container or a heavy-duty freezer bag.
Label the container or bag with the name of the dish and the date it was frozen.
Freeze the casserole for up to 2-3 months.
To reheat:
If the casserole was stored in the refrigerator, preheat the oven to 375°F. If it was frozen, thaw it in the refrigerator overnight before reheating.
Remove the plastic wrap or aluminum foil from the casserole.
Cover the casserole with aluminum foil to prevent the cheese from burning.
Bake the casserole for 30-40 minutes or until it's heated through.
Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Alternatively, you can reheat individual portions in the microwave. Place a serving of the casserole on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the casserole is heated through. Check the temperature of the casserole with a food thermometer to ensure it has reached at least 165°F before serving. Enjoy your delicious hashbrown casserole with Italian sausage, fresh grated potatoes, and creamy soups!
Cheesy Potatoes For The Win!
In conclusion, this hashbrown casserole with Italian sausage, fresh grated potatoes, and creamy soups is a tried and true recipe that has been a favorite of mine since I was 16 years old. Over the years, I have experimented with different variations, from using frozen potatoes to fresh, making my own cream of soups to using canned, and switching up the type of sausage used. But no matter how I make it, one thing remains the same - the combination of meat, potatoes, and cheese is simply irresistible. This casserole is perfect for any occasion, whether it's a hearty breakfast, a comforting dinner, or a potluck gathering with friends and family. So go ahead and give it a try - I guarantee you won't be disappointed!
Easy and Delicious Hashbrown Casserole with Italian Sausage, Fresh Grated Potatoes, and Creamy Soups
Ingredients
- 1 pound of Italian sausage
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1/2 cup of heavy cream
- 4-5 medium sized potatoes, peeled and grated
- 2 cups of shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a large skillet, cook the Italian sausage over medium heat, breaking it up into small pieces with a wooden spoon, until it's browned and cooked through, about 8-10 minutes.
- Add the diced green bell pepper, onion, and minced garlic to the skillet with the sausage and cook for another 2-3 minutes, until the vegetables are tender.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, heavy cream, salt, and pepper until well combined.
- Add the grated potatoes and 1 1/2 cups of shredded cheddar cheese to the mixing bowl and stir until the potatoes are evenly coated with the soup mixture.
- Fold in the cooked sausage, green bell pepper, onion, and garlic into the mixing bowl.
- Transfer the mixture into a 9x13 inch baking dish and smooth out the top with a spatula.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole.
- Bake the casserole for 60-70 minutes, or until the cheese on top is melted and bubbly, and the casserole is heated through.
- Let the casserole cool for a few minutes before serving.
- Enjoy your delicious Hashbrown Casserole with Italian sausage, green bell pepper, onion, garlic, and fresh grated potatoes!
Nutrition Facts
Calories
519.45Fat
36 gSat. Fat
16.38 gCarbs
28.88 gFiber
3.14 gNet carbs
25.76 gSugar
2.4 gProtein
20.44 gSodium
1173.54 mgCholesterol
93.11 mg
Easy and Delicious Hashbrown Casserole with Italian Sausage, Fresh Grated Potatoes, and Creamy Soups
Ingredients
- 1 pound of Italian sausage
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1/2 cup of heavy cream
- 4-5 medium sized potatoes, peeled and grated
- 2 cups of shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a large skillet, cook the Italian sausage over medium heat, breaking it up into small pieces with a wooden spoon, until it's browned and cooked through, about 8-10 minutes.
- Add the diced green bell pepper, onion, and minced garlic to the skillet with the sausage and cook for another 2-3 minutes, until the vegetables are tender.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, heavy cream, salt, and pepper until well combined.
- Add the grated potatoes and 1 1/2 cups of shredded cheddar cheese to the mixing bowl and stir until the potatoes are evenly coated with the soup mixture.
- Fold in the cooked sausage, green bell pepper, onion, and garlic into the mixing bowl.
- Transfer the mixture into a 9x13 inch baking dish and smooth out the top with a spatula.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole.
- Bake the casserole for 60-70 minutes, or until the cheese on top is melted and bubbly, and the casserole is heated through.
- Let the casserole cool for a few minutes before serving.
- Enjoy your delicious Hashbrown Casserole with Italian sausage, green bell pepper, onion, garlic, and fresh grated potatoes!
Nutrition Facts
Calories
519.45Fat
36 gSat. Fat
16.38 gCarbs
28.88 gFiber
3.14 gNet carbs
25.76 gSugar
2.4 gProtein
20.44 gSodium
1173.54 mgCholesterol
93.11 mg