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Cheesy Sausage and Potato Casserole with Bell Peppers

Sausage potato casserole combines browned pork sausage, tender bell peppers, thawed hash browns, and sharp cheddar in a creamy baked casserole. It bakes covered, then uncovered until bubbling around the edges and golden on top.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
resting 10 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork sausage bulk
  • 1 yellow onion medium, diced
  • 1 bell pepper medium, diced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (30 oz) frozen diced hash brown potatoes thawed and drained
  • 2 cups shredded sharp cheddar cheese divided

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. In a 12-inch skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess grease.
  3. Add the onion and bell pepper to the skillet and cook for 5–7 minutes, stirring occasionally, until softened.
  4. In a large bowl, stir together the soup, sour cream, garlic powder, salt, and black pepper; fold in the hash browns, sausage and vegetables, and 1 1/2 cups of the cheese.
  5. Spread the mixture in the prepared baking dish and sprinkle with the remaining 1/2 cup cheese.
  6. Cover with foil and bake for 30 minutes, then uncover and bake for 20–25 minutes, until bubbling around the edges, golden on top, and 165°F in the center.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thoroughly drain the thawed hash browns and excess grease from the sausage. Refrigerate leftovers for up to 4 days; freeze yes, for up to 2 months. For a gluten-free option, use a gluten-free condensed cream of chicken soup.