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hash brown casserole

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

This is another recipe I got from my friend Jessica. I've made a Hash Brown casserole before, but wasn't to pleased with the taste. This one has got a great balance of flavors and I actually used bulk sausage instead of the smoked sausage that this recipe calls for.

yield 6 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For hash brown casserole

  • 4 c
    diced smoked sausage
  • 1 c
    diced red bell pepper
  • 1 c
    diced yellow onion
  • 2 Tbsp
    chopped canned green chiles
  • 4 Tbsp
    butter
  • 4 Tbsp
    all-purpose flour
  • 2 c
    whole milk
  • 2 c
    chicken broth
  • 4 c
    shredded sharp cheddar cheese, divided
  • 1 c
    sour cream
  • 1 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 pkg
    (30-oz) frozen hash browns, thawed

How To Make hash brown casserole

  • 1
    Preheat oven to 350 degrees. Spray a 3 quart baking dish with cooking spray. Set aside.
  • 2
    In a large nonstick skillet, cook sausage over medium-high heat until browned, approximately 5 minutes. Remove from pan with a slotted spoon, and set aside. Reserve rendered fat in pan.
  • 3
    Add bell pepper, onion, and chiles to pan. Cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan. Set aside.
  • 4
    Melt butter in pan. Add flour; cook 1 minute, stirring constantly. Slowly add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until thickened, approximately 10 minutes. Add 3 cups cheese, stirring until melted. Stir in sour cream, salt and pepper. Remove from heat.
  • 5
    In a large bowl, stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined. Spoon into prepared dish. Sprinkle with remaining 1 cup cheese.
  • 6
    Bake until browned and bubbly, 45 to 50 minutes. Store, covered, in refrigerator up to 3 days.
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