Copycat Cracker Barrel Loaded Hashbrown Casserole
User Reviews
5
Copycat Cracker Barrel Loaded Hashbrown Casserole
Description
The recipe begins by browning sausage and mixing in chopped red bell peppers, then draining excess fat. A cheese sauce is prepared by cooking butter and flour to a roux, gradually stirring in milk to create a thickened base, then melting a mix of American, cheddar, Monterey jack, and colby cheeses into it. Thawed hashbrowns combine with the sauce and sausage mixture in a baking dish.
A cup of shredded colby cheese is reserved to top the casserole before baking in a 350°F oven. The final dish presents a creamy, cheesy consistency with savory sausage and softened vegetables mingled with tender hashbrowns. The topping cheese melts and browns slightly, adding texture and flavor depth.
Ingredients
- 1 pound sausage
- 3 tablespoons red bell pepper chopped
- ½ cup American cheese shredded
- ½ cup cheddar cheese shredded sharp
- ½ cup Monterey jack cheese shredded
- 1 1/2 cups colby cheese 1 cup is for the casserole topping, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 pounds hashbrowns thawed, frozen
Instructions
- Preheat oven to 350 degrees.
- Set 1 cup of Colby cheese aside for the topping.
- Brown sausage in a large skillet over medium heat, be sure to break the sausage into small bite-sized pieces when browning.
- When sausage is almost done add 2 to 3 tablespoons of chopped red bell pepper into the sausage.
- Drain sausage when finished cooking.
- Add 2 tablespoons of butter in a medium-sized saucepan over medium heat.
- When the butter has melted, add 2 tablespoons of flour to the butter. Stir and allow the butter and flour to cook over medium heat for about 1 minute. You must cook the flour and butter mixture together so that the flour won't taste raw.
- Add ¼ of the milk to the roux and stir until thickened.
- Once the sauce is thick add another ¼ of the milk and stir until thickened.
- Add the remaining milk to the sauce. Stir and cook until it has thickened.
- Add the cheese and stir until the cheese has melted.
- Place hash browns, cheese sauce, and sausage in a large bowl. Stir to combine.
- Pour mixture into a 13 x 9-inch baking dish.
- Top with the reserved cup of shredded Colby cheese.
- Bake in the oven for about 45 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 100mg | 33% |
| Sodium | 814mg | 34% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 450mg | 45% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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