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Cheesy Mushroom & Sausage Breakfast Casserole
The classic Cream of mushroom soup & hashbrowns casserole made even better with the addition of breakfast sausages!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
308
kcal
Author:
Karlynn Johnston
Ingredients
1
bag of diced hashbrowns 900g
1
can of cream of mushroom soup
1/4
cup
milk
1/2
cup
of cream cheese softened
1
cup
Velveeta cheese sliced into pieces
1
cup
of shredded cheese
cheddar marble, your choice - extra to top if wanted
1-2
teaspoons
seasoning salt
1
package of Johnsonville Breakfast Sausages fried
cooked and sliced
3
tablespoons
butter for greasing the casserole dish
Instructions
Grease a 9x13 baking pan with butter - NOT cooking spray. This recipe omits butter in the mixture, so use a good 3 tablespoons to grease the pan.
Preheat your oven to 350 °F.
Combine all of the ingredients in a large bowl, mixing until they are thoroughly incorporated. Place into baking pan and spread out in an even layer.
Bake for approximately 40 minutes, until the casserole is bubbling. Top with extra cheese if wanted then bake for aboher 5 minutes.
Remove from the oven and serve hot!
Nutrition
Calories:
308
kcal
|
Carbohydrates:
6
g
|
Protein:
15
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
78
mg
|
Sodium:
1337
mg
|
Potassium:
224
mg
|
Sugar:
4
g
|
Vitamin A:
970
IU
|
Calcium:
352
mg
|
Iron:
0.4
mg