The Ultimate Hashbrown Casserole
User Reviews
4.2
The Ultimate Hashbrown Casserole
Description
This casserole starts by browning diced smoked sausage and sautéing onions and bell pepper until soft, then combining these with thawed hashbrowns and green chiles. A sauce is prepared by whisking butter and flour to make a roux, gradually adding milk and chicken stock to thicken. Once thickened, shredded cheddar is melted in and sour cream, salt, pepper, and garlic powder are stirred in for flavor and smoothness.
The cheese sauce is combined with the hashbrown mixture and transferred to a baking dish. After baking at 350°F, the casserole is topped with the remaining cheddar and optionally garnished with fresh herbs. The result is a creamy, hearty dish with tender potatoes, savory sausage, and a tangy cheese sauce balancing smoky and mildly spicy elements from sausage and green chiles.
This casserole can be prepared ahead by assembling through the sauce stage, chilling overnight, then adding the final cheese topping and baking just before serving. It makes a satisfying meal or side dish.
Ingredients
- 30 oz Frozen Shredded Hashbrown Potatoes thawed
- 3 cups smoked sausage diced
- 1 cup yellow onion diced
- 1/2 cup red bell pepper diced
- 2-3 Tbsp green chiles drained, canned, diced
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 2 cups milk whole
- 2 cups chicken stock or broth
- 4 cups medium cheddar cheese divided, shredded
- 1 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- parsley for garnish (optional, minced fresh or chives
Instructions
- Preheat oven to 350 F degrees. Lightly spray a 3 qt baking dish or skillet with non-stick cooking spray and set aside.
- In a large skillet, cook sausage until browned, about 5 minutes. Remove with a slotted spoon, reserving the drippings in the skillet, to a large mixing bowl with the thawed hashbrown potatoes.
- Add onion and bell pepper, cooking until soft, about 3-5 minutes. Remove to large mixing bowl with potato mixture, along with the green chiles.
- To same skillet, add butter and melt. Once melted, add flour and whisk to combine, cooking 1 minute. Slowly pour in milk and chicken stock, whisking as you pour. Bring to a boil, then reduce heat to MED-LOW and simmer, stirring often, until thickened to the consistency of a slightly thinned out condensed soup, about 5-10 minutes.
- Add 3 cups of cheddar cheese, stirring until melted and combined. Remove from heat and stir in sour cream, salt, pepper and garlic powder.
- Add cheese sauce to mixing bowl and stir to combine all ingredients. Transfer mixture to prepared baking dish or skillet.
- Sprinkle with remaining 1 cup of cheese, and bake 45-50 minutes, until bubbly and golden brown. If desired, garnish, then serve.
Notes
- For make-ahead preparation, complete all steps through adding the cheese sauce and combine with potatoes and sausage, then cool and refrigerate covered overnight.
- Before baking, let the casserole sit at room temperature for 20 minutes, then top with the remaining cheddar cheese and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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