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.
Sausage Hash Brown Breakfast Casserole
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