Ingredients and Weight:
- 1 pound ground breakfast sausage
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 30 ounces refrigerated hash browns, thawed
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can chopped mild green chiles, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Brown the ground sausage in a large skillet over medium heat. Drain any excess fat.
- Add the onion and green bell pepper to the skillet and cook until softened.
- In a large bowl, combine the hash browns, cream of mushroom soup, tomatoes, green chiles, salt, and pepper.
- Add the cooked sausage and vegetables to the bowl and stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the cheddar and Monterey Jack cheese over the top.
- Bake for 45 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Nutritional Information:
- Calories: 460
- Total Fat: 25 grams
- Saturated Fat: 10 grams
- Cholesterol: 75 milligrams
- Sodium: 830 milligrams
- Total Carbohydrates: 35 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful
- Easy to prepare
- Perfect for a weekend breakfast or brunch
- Can be customized with your favorite toppings (e.g., salsa, sour cream, avocado)
User Comments:
- "This casserole is always a hit at our family gatherings!" - Mary Smith
- "I love the combination of flavors in this dish. It's the perfect comfort food." - John Brown
- "I'm not usually a fan of breakfast casseroles, but this one is an exception. It's so delicious and filling!" - Sarah Jones
Special Precautions and Tips:
- To make a vegetarian version of this casserole, use vegetarian ground sausage or crumbled tofu instead of breakfast sausage.
- If you don't have thawed hash browns, you can use frozen hash browns. Just add an extra 10 minutes to the cooking time.
- This casserole can be made ahead of time and refrigerated overnight. Just reheat it in the oven before serving.
