Mexican Hashbrown Casserole

Thanks to Joanna for submitting this WINNING recipe!

1 lb. cooked sausage

2 lbs. hashbrown potatoes

1 can rotel, drained (i used the mexican style with lime and cilantro)

1/2 onion, chopped

1/2 stick butter, melted

1 can cream of mushroom or chicken soup

1 cup sour cream

2 cups shredded cheese (cheddar, pepper jack)

2-3 tbsp chopped fresh cilantro

2 tsp. Worcestershire sauce

seasoned salt

pepper



Mix together all ingredients and bake in greased casserole dish at 400 degrees for 45 minutes.