Day 24, Recipe 25: Hashbrown Casserole

Casseroles offer so much versatility. For example, in this recipe you could follow it exactly...or you can sub ground beef, ground turkey, or mashed potatoes for hashbrowns, or cream of chicken for cream of mushroom. You can add eggs (to make a breakfast casserole), add cheese, even add more vegetables to the mix!

1- 750kg pkg            frozen cubed hashbrowns
1 can                       cream of mushroom soup
1 C                          sour cream
1/2 C                       milk
1/2 C                       frozen corn, thawed
1                             medium green pepper, chopped
1                             onion, diced
2                             green onions, sliced (for garnish)
1 lb                          mild italian sausage
1 tsp                        black pepper

Preheat oven to 375 degrees F.
In a skillet, cook sausages until no longer pink- approx 15 minutes. Slice into quarter sized pieces.
In a 9x13 pan, add the sausage pieces, corn, green pepper and onion. Cover with hashbrowns.
Mix together milk, sour cream & black pepper. Pour overtop of hashbrowns. Pour the mushroom soup overtop & stir gently to mix together. Cover with foil & bake for 45 minutes; remove foil and bake an additional 15 minutes or until potatoes are fully cooked. Sprinkle with green onions for garnish & serve!

This was really, really good. It kind of tasted like scalloped potatoes, we decided and was way less fuss! Definitely adding this to the collection for my post-365 no repeat days, of course. : )