My friend, Jennifer, turned me onto this sausage hashbrowns casserole. My husband and brother ran in a half marathon this morning so I made this casserole and had it ready for them when they returned home. It was a good hearty start to our Thanksgiving morning.
Sausage Hashbrowns Casserole
1 pkg. breakfast sausage patties (vegetarian option: Morningstar Breakfast Sausage)
1 pkg. Ore Ida Hash Browns Potatoes O'Brien, thawed
1 can Campbell's Cream of Celery plus 1 can of water
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. paprika
2 c. shredded cheddar cheese
Preheat oven 325F. In a large skillet or dutch oven over medium-high heat, brown and crumble the breakfast sausage until browned. Add the package of hash browns, stir and cook for about 2-3 minutes. Next, add the cream of celery, water, onion powder, garlic powder, and paprika and mix well, cooking for another 1-2 minutes. Pour the sausage hash browns mixture into an oblong baking dish (9x13) and top with shredded cheddar cheese. Bake for 45-50 minutes until golden brown and bubbly.
