This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
There’s something special about a rich, cheesy breakfast casserole loaded with hashbrowns! It’s the kind of nostalgic comfort food that so many of us grew up with. This dish is a classic Christmas morning staple for a reason: it’s creamy, cozy, and feeds a hungry crowd with no fuss!
If you have extra cream of mushroom soup in the pantry, try making my Baked Cream of Mushroom Pork Chops for the best comfort meal. Or whip up a batch of my Buttermilk Biscuits to serve alongside this casserole!
Karlynn’s Recipe Notes
- Skill Level: This breakfast casserole is super easy to make. It’s perfect for busy mornings, beginners, or anyone feeding a crowd!
- Total Time: About 1 hour from start to finish, including baking time.
- Variations: Try adding diced bell peppers, tomatoes, or jalapeños to your casserole for extra color and flavor. Serve alongside a Fresh Fruit Platter or a Cream Cheese Fruit Dip for a full breakfast that easily feeds 12!
- Tools For This Recipe: You will need a 9×13 baking pan, a frying pan for the sausage, a large bowl, a whisk, and a sturdy spoon for combining and serving.
What You’ll Need for Ingredients
Ground Breakfast Sausage: Sausage is the primary flavor driver of this casserole, giving it a rich, savory base. Karlynn’s Tip: If you want some heat, try using some spicy Italian sausage for breakfast with a little kick!
Onion: A finely diced medium-sized onion melts into your casserole as it bakes, bringing just the right touch of sweetness.
Condensed Cream of Mushroom Soup: One can of this mushroom soup gives the casserole its classic creamy texture and brings all the ingredients together. Karlynn’s Tip: Swap in cream of chicken or cream of celery soup for a different flavor twist!
Frozen Shredded Hashbrowns: These make the casserole hearty, comforting, and wonderfully filling without extra prep. Karlynn’s Tip: If you like a chunkier texture, try using cubed hashbrowns instead.
Cheddar Cheese: Cheddar adds the signature cheesy goodness to every bite. Karlynn’s Tip: Try mixing your cheddar with mozzarella, pepper jack, or Swiss for an ultra-gooey finish!
How To Make Cheesy Mushroom & Sausage Breakfast Casserole
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Cook the sausage in a frying pan until it reaches the USDA-recommended safe temperature of 160°F. Make sure to drain all the fat once it’s done.
- Combine the remaining ingredients in a bowl, mix in the sausage, then spoon into a greased 9×13 baking dish.
- Bake the casserole until it bubbles, and you’ll end up with a rich, creamy, gorgeous breakfast.
Karlynn’s Tips and Tricks for the Perfect Cheesy Mushroom & Sausage Breakfast Casserole
- Perfect for Holiday Mornings: Bake this cheese-loaded breakfast casserole for Christmas morning, Christmas Eve brunch, Boxing Day breakfast, or any chilly fall or winter weekend. It’s hearty, crowd-friendly, and unbelievably easy to assemble!
- Customize Your Casserole: Make this casserole your own by using your favorite add-ins! Try tomatoes, mushrooms, spinach, bell peppers, bacon, or anything your family loves.
- Prep the Night Before: Want to save time in the morning? Assemble your casserole the night before, cover it, and refrigerate. The next day, all you have to do is bake according to the instructions – no extra prep required!
Storage Instructions
If you’re planning ahead or packing away leftovers, this Cheesy Mushroom & Sausage Breakfast Casserole is easy to store and still tastes amazing later!
Refrigerator: Cover your cooled casserole tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm the whole dish in the oven.
Freezer: To freeze, bake the casserole first, then let it cool completely. Wrap it well in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months, according to USDA food safety guidelines. When ready to enjoy, reheat it straight from frozen in the oven!
More Delicious Breakfast Casserole Recipes
If Breakfast Casseroles are your thing, don’t miss these other tried-and-true favorites:
- Blueberries and Cream Breakfast Casserole is a sweet, decadent dish loaded with juicy berries and soft bread that soaks up every bit of flavor.
- Banana Cinnamon Roll Casserole combines gooey cinnamon rolls with warm banana sweetness for the ultimate comfort breakfast!
- Cornbread Casserole is savory, buttery, and cheesy – the kind of cozy side dish everyone reaches for first.
And there you have it, folks! I hope this tasty Cheesy Mushroom & Sausage Breakfast Casserole becomes a new holiday tradition in your home, as it has mine.
Make yourself a pan, dig in, and don’t forget to share your results in the comments below. I can’t wait to hear how your casserole turned out!
Happy Cooking!
Karlynn
Cheesy Sausage Breakfast Casserole
Ingredients
- one 454 gram package ground breakfast sausage
- 1 medium onion, diced finely
- 1 cup sour cream
- one 10 ounce can condensed cream of mushroom soup
- ½ cup milk
- ½ cup melted butter
- one 1 kilogram package frozen shredded hash browns, thawed
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F. Grease a 9×13 pan generously with butter.
- Cook the ground breakfast sausage in a frying pan until browned and cooked through completely. Drain well and set aside to cool.
- Place the diced onion into the frying pan and cook until translucent and soft. Remove from the heat.
- In a large bowl, combine the sour cream, soup, milk, and butter, whisking until smooth and the ingredients are fully incorporated. Add in the sausage, cooked onions, shredded cheese, and hashbrowns, combining until mixed thoroughly.
- Spoon into the prepared baking pan.
- Bake for 45 minutes or until the casserole is bubbling and the top is nicely browned. If the top starts to brown too soon, cover with aluminum foil and continue to bake.
- Remove and let sit for 15 minutes, then serve.
Notes
- Play around with the flavors of the breakfast sausage for a change!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Barbara says
mushrooms is in the name so where are the mushrooms other than in the soup
jenny fricks says
Don”t mix metric and US customary in your recipes
Bill says
I couldn’t imagine any breakfast casserole without eggs, so I added 6 well beaten eggs to the mix. Delicious! And the texture was also enhanced. Try it out!
Donna Koehler says
Thanks I was thinking the same thing! Will try it tonight!😁
Jayel Gibson says
Lovely. I did use bacon instead of sausage since my husband prefers it.
Charlene Birston says
I’m sharing … Mmmmnm