Cheesy Ranch Potatoes and Sausage Casserole
A hearty, family-friendly casserole combining shredded potatoes, creamy mushroom soup and sour cream, melted cheddar, and savory smoked sausage. Easy to assemble and baked until bubbly, it makes a comforting weeknight dinner or potluck favorite.
Equipment
- Large mixing bowl
- 9 x 13-inch baking dish
Ingredients
- 1 26 ounce bag shredded hash browns
- 1 cup sour cream
- 10.5 ounce can cream of mushroom soup
- 3 cups shredded cheddar cheese divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt optional
- 1 pound smoked sausage sliced
Instructions
- Place the shredded hash browns into a large mixing bowl.
- Spoon the sour cream and the cream of mushroom soup over the potatoes. Sprinkle with salt (if using) and pepper, then stir everything together until evenly combined.
- Stir in 2 cups of the shredded cheddar cheese, mixing until incorporated throughout the potato mixture.
- Transfer the mixture to a lightly greased 9 x 13-inch baking dish and smooth the surface. Bake in a preheated 350°F (175°C) oven for 35 minutes.
- Remove the casserole from the oven, scatter the remaining 1 cup of cheddar over the top and arrange the sliced smoked sausage across the cheese. Return to the oven and bake 15 to 20 more minutes until the casserole is hot and the cheese is melted and bubbly. Let rest a few minutes before serving.