Make-Ahead Cheesy Italian Potato Casserole

Hello to all my Creme foodies!

I’m headed to the lake house with some friends for the weekend and as I leave my family behind, I want to make sure they have some easy-peasy meals and food made ahead so they can just pop it in the oven! So, I decided to create an “on the fly” make ahead casserole, which is a spin on the “funeral potatoes” that I usually make as a quick meal. I, of course, usually add a great protein along with like chopped ham to make the perfectly delicious to-go meal! Hope you all enjoy the new take!

xoxo,

Paula

Make-Ahead Cheesy Italian Potato Casserole

Ingredients:

1 lb. Hot Italian sausage

1 Red bell pepper

1/2 Onion, chopped

1 clove Garlic, minced

1 pkg. Frozen hash browns

1 tsp. Dried basil

1/2 tsp. Salt

1/4 tsp. Pepper

1 can Cream of chicken

8 oz. Sour cream

1/4 cup Half and half

8 oz. Monterey jack cheese, shredded

8 oz. Mozzarella cheese, shredded

Set oven to 375F. Fry the sausage in a frying pan over medium-high heat until golden brown and crispy. Remove from pan and keep the oil. Cook the red bell pepper and onion together until softened and fragrant. Add the garlic and sautee longer until golden brown. Set aside to cool. In a large mixing bowl, combine all ingredients until evenly distributed. Transfer to a baking dish and cover with foil. Bake for 25-35 min., turning partway through, then an additional 5-10 min. with the foil off. It should be golden brown and crispy on the top! Cool for 10 min. before serving. Enjoy!