Hash Brown Casserole

Tammy Raynes

By
@Tammy_Raynes

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.


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Rating:

Serves:

6

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy