Sausage-Hash Brown Casserole - cooking recipe

Ingredients

1 1/2 lbs bulk italian sausage meat (spicy or mild)
1 (2 lb) bag frozen hash browns, thawed (do not use the shredded frozen hash browns)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups sour cream
1/2 cup melted butter
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)
1 pinch cayenne pepper (optional or to taste)
1 small onion, chopped
2 cups grated cheddar cheese, divided (can use more if desired)

Preparation

Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic).
In a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined.
Mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese.
Spread just under half of the hash brown mixture into the bottom of the pan.
Sprinkle the cooked sausage mixture over hash brown mixture.
Spoon the remaining hash brown mixture over the sausage (does not have to cover completely).
Bake uncovered for about 40-45 minutes.
Sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.