One crisp autumn afternoon, I volunteered to make a warm dish for our neighborhood quilting circle—something hearty enough to satisfy but simple enough to serve in big scoops.
I pulled out a handful of tried-and-true pantry staples and thought about what used to warm our kitchen back when my own kids were still running around the house after school. My husband loved his meat and potatoes. I loved cheese. And our youngest always insisted on something creamy. So, I did what I always do: stirred memories into the mixing bowl.
This Smoked Sausage and Cheesy Potato Casserole was the happy result of that experiment. I remember standing at the counter, stirring the hash browns and cream of mushroom soup together, catching the faint scent of smoked sausage wafting up as I sliced it. The kitchen warmed with the smell of melting cheese and something cozy I couldn’t quite describe, it smelled like Sunday.
I brought the casserole to the gathering in a hot dish carrier I’ve had since 1986, and it disappeared within minutes. The ladies kept asking for the recipe, and even Miss Edna, who rarely gives compliments, went back for seconds. I’ve made it dozens of times since, always tweaking here and there, but the heart of the dish never changes: simple ingredients, generous portions, and that golden, cheesy top that bubbles just right when it’s pulled from the oven.
Short Description
A warm, cheesy casserole loaded with hash browns, sour cream, and smoked sausage—this comfort-food classic is easy to make and perfect for feeding a crowd.
Key Ingredients
- 1 package (26 ounces) shredded hash browns
- 1 cup sour cream
- 10.5 ounces cream of mushroom soup
- 3 cups shredded cheddar cheese, divided
- ½ teaspoon pepper
- 1 teaspoon salt (optional)
- 1 pound smoked sausage, sliced
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Oven mitts
Cooking Instructions
Step 1: Mix the Base
In a large mixing bowl, combine shredded hash browns, sour cream, and cream of mushroom soup. Add salt (if using) and pepper, then stir until everything is well combined.
Step 2: Add the Cheese
Stir in 2 cups of the shredded cheddar cheese, mixing evenly so every spoonful gets a bit of cheesy goodness.
Step 3: Prepare the Casserole Dish
Lightly grease a 9×13 baking dish with butter or non-stick spray. Spread the potato mixture evenly across the bottom.
Step 4: First Bake
Place the dish in a preheated oven at 350°F (175°C) and bake for 35 minutes, until the top is starting to brown and the edges are bubbling.
Step 5: Add Toppings
Remove from the oven. Sprinkle the remaining 1 cup of shredded cheddar over the top. Then layer the sliced smoked sausage evenly across the surface.
Step 6: Final Bake
Return the dish to the oven and bake for an additional 15 to 20 minutes, or until the sausage is heated through and the cheese is fully melted.
Step 7: Serve
Let cool for 5 to 10 minutes before serving. The casserole will firm up slightly, making it easier to slice and serve in hearty portions.
Why You’ll Love This Recipe
Flavor-Packed: Smoky sausage meets creamy, cheesy potatoes in every bite.
Easy to Make: Uses simple, everyday ingredients and one big mixing bowl.
Crowd-Friendly: Great for family dinners, potlucks, brunches, or holidays.
Customizable: Swap ingredients to suit your tastes or dietary needs.
Satisfying & Filling: A stick-to-your-ribs kind of meal that pleases both kids and adults.
Mistakes to Avoid & Solutions
Using frozen hash browns without thawing
Problem: Adds excess moisture and makes the casserole soggy.
Fix: Thaw completely and pat dry with paper towels before mixing.
Overbaking the first time
Problem: The bottom gets too crispy or burnt.
Fix: Bake only for 35 minutes on the first round—don’t skip the timer!
Adding sausage too early
Problem: Sausage overcooks or dries out.
Fix: Always add sausage after the first bake for perfect texture and flavor.
Not greasing the dish
Problem: Casserole sticks to the pan.
Fix: Lightly grease the baking dish to make serving easier and cleanup faster.
Uneven cheese melting
Problem: Clumpy or stringy top layer.
Fix: Spread cheese evenly and use freshly shredded if possible—it melts better than pre-packaged.
Serving and Pairing Suggestions
Serve as a main dish with a crisp green salad or roasted vegetables.
For breakfast or brunch, pair with scrambled eggs or fresh fruit.
Add a side of biscuits, cornbread, or rolls to make it a full meal.
Best served family-style straight from the baking dish for a comforting, casual touch.
For gatherings, keep warm in a slow cooker on low after baking.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly in foil or portion into freezer containers. Freeze for up to 2 months.
Reheat (Oven): Cover with foil and heat at 350°F for 15–20 minutes until warmed through.
Reheat (Microwave): Heat individual servings for 1–2 minutes, adding a sprinkle of water to keep moist.
Tip: Add a fresh handful of cheese on top before reheating for a melty finish.
FAQs
1. Can I use cubed hash browns instead of shredded?
Yes, but the texture will be chunkier and take a bit longer to cook. Add 5–10 extra minutes in the first bake.
2. What type of smoked sausage works best?
Any fully cooked smoked sausage works—beef, pork, or turkey. For a lighter option, use chicken sausage.
3. Can I make this ahead of time?
Absolutely. Assemble it the night before, cover tightly, and refrigerate. Bake when ready to serve, adding 5 extra minutes.
4. Is there a way to make it vegetarian?
Yes! Omit the sausage and add sautéed mushrooms, bell peppers, or spinach for flavor and texture.
5. Can I add more veggies to the mix?
Of course. Diced onions, bell peppers, broccoli, or even corn work well. Just sauté them lightly before mixing in.
Tips & Tricks
Use freshly grated cheddar for smoother melting and richer flavor.
Want extra crunch? Top with French fried onions or buttered breadcrumbs during the last 10 minutes.
Smoked paprika or garlic powder can add an extra layer of flavor to the base mixture.
Try half cheddar, half pepper jack for a bolder, spicier bite.
If prepping for a crowd, double the recipe and use a deeper roasting pan.
Recipe Variations
Spicy Kick Version
Use hot smoked sausage and add 1–2 tbsp diced jalapeños to the hash brown mix.
Swap 1 cup of cheddar with pepper jack cheese for added heat.
Bake as usual, but top with chopped green onions and a drizzle of hot sauce before serving.
Bacon Lover’s Twist
Add ½ cup cooked, crumbled bacon to the hash brown base.
Use 2 cups cheddar + 1 cup smoked gouda for deeper flavor.
Sprinkle extra bacon on top along with the sausage during the final bake.
Veggie-Packed Casserole
Replace sausage with sautéed mushrooms, onions, zucchini, and red bell peppers.
Stir in ½ tsp thyme or rosemary for a fresh, savory profile.
Use a mix of mozzarella and cheddar for a milder, creamy finish.
Final Thoughts
Some recipes carry a little bit of everything—warmth, nostalgia, ease—and this casserole does just that. It’s the kind of dish you whip up when you want to fill your kitchen with something hearty, familiar, and satisfying. I’ve shared it with neighbors, served it during long weekends with family, and even wrapped up slices to send home with friends.
Every time I make it, I feel like I’m preserving a little piece of kitchen comfort that deserves to live on. The blend of smoky sausage and gooey cheese wrapped around soft potatoes never fails to bring smiles.
You don’t need to fuss—just stir, bake, and enjoy. It’s a casserole that knows how to feed the body and the spirit, and those are the recipes worth keeping close.
Smoked Sausage And Cheesy Potato Casserole
Print ThisIngredients
- 1 package (26 ounces) shredded hash browns
- 1 cup sour cream
- 10.5 ounces cream of mushroom soup
- 3 cups shredded cheddar cheese, divided
- ½ teaspoon pepper
- 1 teaspoon salt (optional)
- 1 pound smoked sausage, sliced
Instructions
Step 1: Mix the Base
In a large bowl, combine the hash browns, sour cream, and cream of mushroom soup. Add salt (if using) and pepper. Stir everything together until well mixed.
Step 2: Add the Cheese
Mix in 2 cups of cheddar cheese. Make sure the cheese is spread evenly throughout.
Step 3: Fill the Dish
Grease a 9×13 baking dish. Spread the mixture evenly in the dish.
Step 4: Bake the First Time
Bake at 350°F (175°C) for 35 minutes, until the top is slightly golden and bubbling.
Step 5: Add Sausage and More Cheese
Take the dish out of the oven. Sprinkle the last 1 cup of cheese on top. Add the sliced sausage in an even layer.
Step 6: Bake Again
Put the dish back in the oven. Bake for another 15 to 20 minutes, until the sausage is hot and the cheese is melted.
Step 7: Cool and Serve
Let it sit for 5 to 10 minutes before serving. This helps it set and makes it easier to scoop.
