Loaded Hash Browns Casserole

Loaded Hash Browns Casserole

Meaty, cheesy, creamy, and richly indulgent, this casserole is just the kind of dish you want to cozy up to.

Loaded Hash Browns Casserole
Makes 8 Servings
  • 1 pound ground mild pork sausage
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • ½ cup chopped green onion
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1½ cups chicken broth
  • 2 cups shredded Monterey Jack cheese with peppers
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
  • 2 teaspoons hot sauce
  • 1½ teaspoons seasoned salt
  • ½ teaspoon ground black pepper
  • 1 (26-ounce) package frozen shredded hash brown potatoes, thawed
  • Garnish: chopped fresh chives
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage with a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add bell pepper and onion to skillet; cook, stirring occasionally, until tender, about 5 minutes. Remove from skillet using a slotted spoon.
  3. In same skillet, melt butter over medium-high heat. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk and broth until smooth; bring to a boil. Reduce heat to medium-low; cook, whisking frequently, until thickened, about 10 minutes. Whisk in Jack cheese and 1 cup Cheddar until melted. Whisk in sour cream, hot sauce, salt, and black pepper. Remove from heat.
  4. Stir hash browns, sausage, and vegetables into cheese sauce until well combined. Sprinkle with remaining 1 cup Cheddar.
  5. Bake until browned and bubbly, 45 to50 minutes. Let stand for 15 minutes before serving. Garnish with chives, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.