We love Cracker Barrel’s loaded hash brown casserole! Unfortunately, this dish is only available as part of their seasonal menu, so in order to enjoy it year-round, we needed to find a way to replicate it… and we have!
Loaded with hash browns, bell peppers, cheese, and sausage, this hearty casserole is sure to please even the heaviest of appetites.
Copycat Cracker Barrel Loaded Sausage Hash Brown Casserole
You’ll Need:
2 lbs frozen southern style hash brown potatoes
salt & pepper
2 cups sour cream
1 can condensed cream of chicken soup (10 1/2 oz)
1/2 cup butter or margarine (1 stick, melted)
1 small finely diced onion
1/2 green or red bell pepper, diced
2 cups grated cheddar cheese
1 lb breakfast sausage
Heat a skillet over medium heat, add the ground sausage and cook until browned and no longer pink. Drain any excess fat. Add onions and bell pepper and saute about 3 minutes. Remove from heat, add the sour cream and cream of chicken soup, mixing well to incorporate all the ingredients.
Place half of the frozen potatoes in greased 9 x 13-inch pan. Season with salt and pepper. Pour half of the butter over the potatoes.
Pour half of the sausage mixture over the potatoes, top with half of the cheese. Add the remaining frozen potatoes, season with salt and pepper, drizzle the remaining butter over the potatoes, top with the remaining sausage mixture, spreading it evenly, then top with the remaining cheese.
Bake in 350°F oven for 50-55 minutes
Easily feeds 6
If you prefer more cheese, you can add an extra cup or so to the top of the casserole during the last 10-15 minutes of baking.
Sausage Hash Brown Breakfast Casserole Recipe- Print Now
Copycat Cracker Barrel Loaded Sausage Hash Brown Casserole
Ingredients
- 2 lbs frozen southern style hash brown potatoes
- salt & pepper
- 2 cups sour cream
- 10 ½ ounces cream of chicken soup ((1 can))
- ½ cup butter or margarine (1 stick, melted)
- 1 small vidalia onion (finely diced)
- ½ medium green or red bell pepper (diced)
- 2 cups cheddar cheese (grated)
- 1 lb breakfast sausage
Instructions
- Heat a skillet over medium heat, add the ground sausage and cook until browned and no longer pink. Drain any excess fat.1 lb breakfast sausage
- Add onions and bell pepper and saute about 3 minutes. Remove from heat, add the sour cream and cream of chicken soup, mixing well to incorporate all the ingredients.2 cups sour cream1 small vidalia onion1/2 medium green or red bell pepper10 ½ ounces cream of chicken soup
- Place half of the frozen potatoes in greased 9 x 13-inch pan. Season with salt and pepper. Pour half of the butter over the potatoes.2 lbs frozen southern style hash brown potatoes
- Pour half of the sausage mixture over the potatoes, top with half of the cheese.
- Add the remaining frozen potatoes, season with salt and pepper, drizzle the remaining butter over the potatoes, top with the remaining sausage mixture, spreading it evenly, then top with the remaining cheese.½ cup butter or margarine2 cups cheddar cheesesalt & pepper
- Bake in 350°F oven for 50-55 minutes
- Easily feeds 6
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Sounds great will try it soon Thank You
The kids are really gonna love this, especially with my own twists!