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Hashbrowns and Sausage Casserole
Ingredients:
  • 2 cartons Nonpareil Hash Browns
  • 1 lb. pork sausage (or hamburger)
  • 1 cube butter or margarine
  • ½ tsp. salt
  • 1 tsp. ground pepper
  • ¼ tsp. garlic paste
  • 2 cups shredded Cheddar cheese
  • 1 can cream of mushroom soup
  • 1 ½ cups sour cream
  • ½ cup milk
  • 3 green onions - chopped
  • 2 cups crushed potato chips for topping
  • Optional: 2 to 3 strips of bacon browned or micro waved to the point where it will crumble easily. Set this aside for a last minute topping.

Hash Brown Contest Entry 2005 Eastern Idaho State Fair:

Directions:
  1. In a large skillet brown the sausage, then, drain if needed.
  2. Add all other ingredients, except the potato chips. Heat just to boiling.
  3. Pour into 2 medium casserole dishes.
  4. Bake at 375 for 35 minutes or until bubbly. About 5 minutes before their done, sprinkle one cup of crushed chips on each casserole (and optional bacon crumbs if desired).
  5. Return to oven to brown the potato chip topping.
  6. Remove and allow to stand for a couple of minutes prior to serving. You may cover and freeze one for another time.