Saturday, November 10, 2012

Hashbrown Casserole

Potatoes are one of my very favorite foods and even though Todd and I are trying to eat healthier, we had to try this recipe. It was delicious! It's more of a savory-dinner-side-dish than a breakfast side. Needless to say, the leftovers didn't last long at all in our house. :)

Hashbrown Casserole

by Lindsey
Keywords: bake side potato sausage cheddar

  • 1 lb ground pork sausage
  • 1 c diced onion
  • 1 32 oz pkg frozen tater tots
  • 1 26 oz can cream of mushroom soup
  • 2 c shredded cheddar
  • 1/2 tsp garlic powder
  • S&P
  • 1 tsp paprika
  • 1 tbs dried parsley
Preheat the oven to 350* and grease a 9x13 casserole dish.
Brown the ground sausage with the onion and drain.
Place the sausage mixture in an even layer on the bottom of the casserole dish.
In a large bowl, combine the soup, cheese, garlic powder and S&P.
Add the tater tots and toss until they are all evenly coated.
Transfer to the casserole dish, on top of the sausage.
Bake for 45 minutes or until the top gets golden brown and the tater tots are no longer frozen.
Sprinkle with paprika and dried parsley.
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