Tired of the same old boring hash brown casserole? Ready to pack in extra flavors and have a "real" meal casserole for breakfast? This casserole can be prepared the night before, refrigerated, and popped into the oven the next morning and 35 minutes later......a delicious, filling, comfort food breakfast.
1 lb. breakfast sausage (I used the "hot" variety)
1/4 cup diced onions
1/4 cup diced red bell peppers
16 oz. sour cream
Large size cream of mushroom (or chicken) soup
30 oz. bag shredded hash brown potatoes (thawed)
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
In a medium skillet, over medium heat, brown sausage, breaking it up with a wooden spoon. Add onions and bell peppers and cook until sausage is cooked through and vegetables have begun to soften. Remove from heat.
In a large bowl, combine sour cream and cream of mushroom soup and stir until well combined. Break up hash browns and mix into the sour cream/soup mixture. Stir in cheese and spoon into prepared baking dish.
Bake for 30 - 35 minutes until brown and bubbly. Serve immediately.