Home DINNER THE ULTIMATE HASHBROWN CASSEROLE

Friday, September 21, 2018

THE ULTIMATE HASHBROWN CASSEROLE

A classic side or potluck dish, this hashbrown casserole truly is the ultimate version! Made with mouthwatering flavor add-ins and no condensed soups!

INGREDIENTS
  • 30 oz bag frozen shredded hashbrown potatoes, thawed
  • 3 cups diced smoked sausage
  • 1 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 2-3 Tbsp canned diced green chiles, drained
  • 4 Tbsp butter
  • 4 Tbsp all purpose flour
  • 2 cups whole milk
  • 2 cups chicken stock or broth
  • 4 cups shredded medium cheddar cheese, divided
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • minced fresh parsley or chives, for garnish (optional)


INSTRUCTIONS

  1. Preheat oven to 350 F degrees. Lightly spray a 3 qt baking dish or skillet with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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 and mixture coats the back of a spoon, about 5-10 minutes.
  5. Add 3 cups of cheddar cheese, stirring until melted and combined. Remove from heat and stir in sour cream, salt, pepper and garlic powder.
  6. Add cheese sauce to mixing bowl and stir to combine all ingredients. Transfer mixture to prepared baking dish or skillet.
  7. Sprinkle with remaining 1 cup of cheese, and bake 45-50 minutes, until bubbly and golden brown. If desired, garnish, then serve.

RECIPE NOTES
To make ahead: 
Complete steps 1-6, cool, then cover with foil and refrigerate overnight.  Before baking, let dish sit at room temperature 20 minutes, sprinkle with 1 cup of cheese, then bake and serve as directed.

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