Loaded with hash brown potatoes, cheese, and sausage, this Dump-and-Bake Country Comfort Casserole is a hearty one dish meal that doesn't require any prep work!
With the holidays upon us, nothing sounds better than an easy dinner recipe that takes the stress out of mealtime! Loaded with hash brown potatoes, cheese, and sausage, this Dump-and-Bake Country Comfort Casserole is a hearty one dish meal that doesn’t require any prep work!
There’s a time and a place for complicated meals, fancy food prep, and hours spent in the kitchen. Thanksgiving dinner, for instance, is a perfect opportunity to pull out all of your family’s old favorites and get to work! But the day before Thanksgiving? The day after Thanksgiving? Or just about any other weeknight? No, thank you. Hours of time devoted to one regular supper just doesn’t do it for me! After all, my family’s done eating in about 10 minutes…
If you’re like me and you’d rather not spend all of your free time in the kitchen, then today’s recipe is just for YOU!
It’s an easy dump-and-bake casserole that tastes like a big warm HUG! You don’t have to pre-cook the meat, you don’t have to pre-cook the potatoes, and you don’t have to stand over a hot stove mindlessly stirring. Instead, just combine everything together and dump it in a pan! It takes about 10 minutes (at the most), and the oven does the rest of the work for you.
While I absolutely love this Country Comfort Casserole, I can’t take credit for the recipe. I originally saw it on Diana’s Instagram account and immediately asked her for the details. She was kind enough to share it with all of us, and after one look at the list of ingredients I knew that it would be a huge hit! In fact, it reminds me a lot of our family-favorite side dish, Aunt Bee’s 3-Ingredient Cheesy Potato Casserole, but this has added sausage to make it a complete main course. Genius!
Dump-and-Bake Country Comfort Casserole
Loaded with hash brown potatoes, cheese, and sausage, this Dump-and-Bake Country Comfort Casserole is a hearty one dish meal that doesn't require any prep work!
Ingredients
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 1 (13 ounce) package fully-cooked polish sausage (such as Hillshire Farm Polska Kielbasa)
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- 1 medium onion diced
- ¼ cup butter melted
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 (10. 5 ounce) can condensed cream of chicken soup (NOT diluted)
Instructions
- Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray and set aside.
- Cut sausage into slices, and then into quarters (so that you have small bite-sized pieces).
- In a large mixing bowl (or in the prepared dish), stir together all of the ingredients until completely combined.
- Bake, uncovered, for about 40 minutes (or until hot, bubbly, and lightly browned on top).
Recipe Notes
Cooking for a Smaller Family? You can cut all of the ingredients in half and bake the casserole in an 8-inch square baking pan.
You make the best dump and bake meals! Love how easy this is to make with those simple ingredients. Sounds like this would be perfect for breakfast or dinner! Yum!
Thanks, Gayle! That’s exactly right — it’s perfect for any time of day!
Thank you so much Blair for sharing this delicious recipe that our family has been enjoying for years. I hope that all of your followers enjoy it as well.
Thank YOU, Diana, for sharing! 🙂
Easy recipes are my favorite! Holidays are all about chilling and having a good time. We can’t spend all day in the kitchen! haha. This is a great idea for sure!. Thank you for sharing. Happy Holidays!
I agree! Thanks, Paul!
Ooooh, this would be a HUGE hit in our house! I’m going to have to try it whilst we have this random cold snap happening in what should be a hot summer!
Yes!!! I hope that you’ll give it a try! 🙂
I made this super-easy casserole for Christmas brunch yesterday . It was delicious and a big hit with my family… definetly a keeper ! I made fresh Pillsbury Country Biscuits to have with it…a great combination ! I made a little “potato pancake” in the frying pan along side my fried egg for breakfast with some of the leftovers this morning . Now l can hardly wait til supper time as l’m going to fry what’s left in some butter in a frying pan ! Yum ! I love your recipes…they never disappoint ! Merry belated Christmas , Blair , to your family from mine in a very cold Saskatchewan , Canada , where the temperature was -41°C Christmas morning !! 🙂
That’s great, Cindy! I’m so glad that you enjoyed it! Your leftovers sound delicious, too. Merry Christmas!! I can’t believe how cold it is there! 🙂
Hi Blair,
I’ve only just started using your recipes but being from South Africa I’m struggling with some of the ingredients. What can be substituted for the Polish susage.
Hi, Patricia! It’s great to “meet” you! 🙂
You can substitute any precooked sausage for the Polish kielbasa. Even hotdogs would work!
Reading on your site and wouldn’t cooked ham or leftover ham cut in cubes also work?
Hi, Mary! Yes! Leftover ham would work very well!
Hi Blair,
Thanx, I’m going to try it the weekend.
Great. Enjoy!
Would it be OK to add extra sausage or would that throw the whole recpe out of whack?
Hi, Laura! Sure — go ahead and add more sausage! The casserole will still be great! 🙂
Thanks so much for all your help! I found your site this morning through a link on Kath Eats and I’m already obsessed. I printed two of your dump and bake recipes and I’m so excited to make them for my family this week. 🙂
That’s awesome! I’m glad to “meet” you, Laura! 🙂 Kath was so kind to share my Brunswick Stew last week!
Enjoy the easy recipes, and thanks again for stopping by!
I made this for brunch today. The flavor is excellent however it was a bit wet. Other recipes with condensed soup stated unprepared/undiluted so I assumed it was prepared. Next time I make it I will not add the water. We had it topped with fried eggs and it was very good. It seems quite versatile, I will make it again for sure.
Hey, Stephanie! Thanks so much for your note! The soup is NOT supposed to be diluted, so that explains why yours was a bit wet. Thanks for the heads-up — I just updated the recipes to specifically clarify the undiluted soup. 🙂
Hi! I could only find frozen hash brown patties at the small grocery store I shopped at this week. The package says to keep them frozen until you cook them…do you think I can layer them on the bottom and put the rest of the ingredients mixed together on top? Thanks!
Hi, Laura Beth! Yes, I think it would work to just layer them on the bottom. It would be like a “hash brown crust.” 🙂
Another option that you could try would be to cut up/dice the hash brown patties into bite-sized pieces. Stir those together with the rest of the ingredients, just like you would the other shredded hash brown potatoes. Either option should do well!
If it were me, I would thaw the patties in the refrigerator before using them in the casserole. That might not be optimal according to the package instructions, but the package assumes that you’re going to prepare them as individual patties (rather than including them in a casserole). You don’t have to thaw them first, but it would make the baking time shorter and you wouldn’t risk overcooking the rest of the ingredients while you wait for the potatoes to heat through.
Hi Blair,
I usually add frozen peas to this recipe to add a little color and veggie!
Sounds like a great addition, Dona! Thanks for that suggestion! 🙂