Easter Casserole

Easy Easter Casserole for Easter Sunday Morning

An easy to prepare Easter morning casserole recipe, that can be made the day before. 


1/2 pound pork sausage
1 medium onion, chopped
4 cups (16 ounces) frozen diced hash brown potatoes, thawed
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper


Preheat the oven to 350 degrees. 

Spray a square casserole dish with cooking spray on the bottom and up the sides. Cook the sausage and onion in a large skillet over medium heat until sausage is no longer pink and onion is slightly tender.  Drain. 

Place potatoes in the bottom of the casserole dish.  Sprinkle 1/2 of the cheese over the top of the potatoes.  Layer in all of the sausage mixture.  Cover the top with the rest of the cheese. 

In a large bowl mix together the eggs, milk and pepper.  Pour over the top of the casserole. 

Bake for 50 minutes or until a knife comes out clean when inserted in the middle. 

Let stand 10 minutes before serving. 

This can be put together the night before and left in the refrigerator. Just let the casserole come to room temperature about 15 minutes before cooking.

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