Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with the melted butter.
  2. Brown the breakfast sausage in a large skillet over medium-high heat. Break it up well as it cooks. Drain off most of the grease, leaving a little for flavour, and set the sausage aside.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, onion powder, garlic powder, salt, and pepper until smooth.
  4. Add the thawed hashbrowns, the cooked sausage, and 2 cups of the shredded cheddar cheese into the cream base. Stir gently until everything is evenly coated. Do not overmix.
  5. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
  6. Sprinkle the remaining shredded cheddar cheese evenly over the top surface of the casserole.
  7. Bake for 55 to 65 minutes, or until the centre is bubbly hot and the top is golden brown and slightly crispy. The centre should feel hot when tested with a knife.
  8. Remove from the oven and let the casserole rest on the counter for 10–15 minutes before slicing and serving.