Ingredients:
1 package (13-16 oz) smoked sausage, sliced into 1/4-inch pieces
1 package (30 oz) frozen hash brown potatoes, thawed
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped green onions (optional)
1/4 cup chopped fresh parsley (optional)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook Sausage: In a large skillet over medium heat, cook the sliced smoked sausage until browned. Remove from heat and set aside.
Mix Ingredients: In a large mixing bowl, combine the thawed hash brown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
Combine Sausage and Potato Mixture: Add the cooked sausage slices to the potato mixture and stir until evenly distributed.
Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is hot and bubbly and the top is golden brown.
Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. If desired, garnish with chopped green onions and parsley before serving.
