My hubby and his buddies camp out every year at Daytona for the Rolex 24. It’s 24 hours of watching cars go fast, enjoying libations, and most importantly, eating. Last year, our good friend Skippy brought this casserole to have for breakfast , and my hubby brought back the recipe. It’s a hardy breakfast best enjoyed after a long night, but will also impress any Holiday house guests that maybe looking for a great breakfast from a wonderful host. It can be a bit on the spicy side, so for the not-so-big-a-fan of heat first thing in the morning, use mild Rotel and unseasoned hashbrowns.
- 1 20 oz package refrigerated Southwestern flavor hashbrowns
- 1 10.75 oz can cream of mushroom soup
- 1 10 oz can Rotel
- 1 small onion, chopped
- 1 lb cooked, crumbled sausage
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 2 cups Cornflakes
- 2 tbsp melted butter
Preheat oven to 350 degrees.
In a large mixing bowl, combine first seven ingredients and mix well. Pour into a greased 13×9 baking dish.
Mix together cornflakes and melted butter. Spread evenly on top of hashbrown mixture and bake in preheated oven for 45 minutes. Let cool 10 minutes before serving. Enjoy!