Sausage Hashbrown Casserole

Ingredients:

• 1 lb (16 oz) breakfast sausage (mild or spicy, based on preference)
• 1 (30 oz) bag frozen hashbrowns, thawed
• 1/2 cup chopped onion
• 1/2 cup green bell pepper, diced (optional)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1 cup sour cream
• 2 cups shredded cheddar cheese (or your preferred cheese)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup melted butter
• 1/4 cup milk

Instructions:

1. Prepare the Sausage:
   • In a large skillet, cook the breakfast sausage over medium heat until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease.
   • Once cooked, add the chopped onion (and bell pepper if using) to the skillet and sauté until soft, about 3-4 minutes. Remove from heat and set aside.
2. Mix the Casserole:
   • In a large mixing bowl, combine the thawed hashbrowns, cooked sausage mixture, cream of mushroom soup, sour cream, garlic powder, and 1 1/2 cups of the shredded cheddar cheese.
   • Add salt and pepper to taste.
   • Stir everything together until well mixed.
3. Assemble the Casserole:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish with cooking spray or butter.
   • Pour the hashbrown mixture into the prepared baking dish and spread it out evenly.
4. Top with Cheese:
   • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
5. Bake:
   • Drizzle the melted butter over the top of the casserole.
   • Bake for 45-50 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
6. Serve and Enjoy:
   • Once baked, let the casserole rest for a few minutes before serving. Enjoy it for breakfast or brunch!

Optional Add-ins:

• You can add other ingredients like cooked bacon, diced ham, or even jalapeños for a little extra flavor.