This Loaded Hashbrown Casserole Recipe is a cheesy and hearty recipe, which features breakfast sausage and frozen hashbrowns. It’s the ultimate comfort food breakfast, ready in about 1 hour.
Jump to RecipeLoaded Hashbrown Casserole Recipe Ingredients
- 1 lb sausage
- 3 tbsp chopped red bell pepper
- 1/2 cup shredded American cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups shredded Colby cheese (divided)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 lbs frozen hashbrowns (thawed)
How To Make Loaded Hashbrown Casserole Recipe
- Preheat the oven: Preheat the oven to 175°C (350°F). Grease a 9×13 dish or just hit it with some nonstick spray.
- Cook the sausage: Break the sausage up in a skillet over medium heat. When it’s almost cooked through, toss in the bell pepper. Cook a few more minutes until the sausage is browned, then drain the grease and set it aside.
- Make the roux: Melt butter in a saucepan over medium heat. Stir in the flour and cook for a full minute (seriously, don’t rush this or you’ll taste raw flour).
- Add the milk: Pour in a bit of milk, stirring constantly until it thickens. Keep adding the milk a little at a time, stirring until smooth and creamy. Be patient.
- Melt the cheeses: Reduce heat to low and add in the American, cheddar, Monterey Jack, and half of the Colby cheese. Stir until completely melty and smooth.
- Mix it all up: In a large bowl, combine the thawed hashbrowns, the cooked sausage-pepper mix, and the cheese sauce. Stir until you can’t see anything dry and everything is evenly coated.
- Assemble and bake: Dump the whole mixture into the prepared baking dish. Spread it out evenly. Top with the remaining Colby cheese. Bake uncovered for 45 minutes until golden and bubbly.
Recipe Tips
- Why thaw the hashbrowns? Thawing the hashbrowns is critical. If you use frozen potatoes, they release too much water while baking, resulting in a soupy, watery casserole rather than a creamy one. Squeeze them dry with paper towels for best results.
- Shred your own cheese: Pre-shredded bagged cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly. For the silkiest cheese sauce, buy blocks and shred them yourself.
- American Cheese: Don’t skip the American cheese. While processed, it contains sodium citrate which helps stabilize the sauce and prevents the other natural cheeses from separating or becoming oily.
- Make Ahead: You can assemble the entire casserole the night before, cover it, and refrigerate it. The next morning, let it sit on the counter for 20 minutes while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the cook time).
- Spice it up: If you like heat, use “Hot” breakfast sausage or add a diced jalapeño along with the red bell pepper.
What To Serve With Loaded Hashbrown Casserole Recipe
This is a heavy, carb-loaded dish, so pair it with lighter proteins or fruits.
- Scrambled or fried eggs
- Fresh fruit salad (melon, berries, pineapple)
- Biscuits with jam
- Coffee or orange juice
How To Store Loaded Hashbrown Casserole Recipe
- Refrigerate: Allow the casserole to cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.
- Reheat: Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in the oven at 350°F (covered with foil) for 20 minutes.
- Freeze: You can freeze the baked casserole. Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Loaded Hashbrown Casserole Recipe Nutrition Facts
- Calories: 480
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 980mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugar: 3g
- Protein: 20g
Nutrition information is estimated per serving (based on 10 servings).
FAQs
Yes, you can use frozen diced hashbrowns (Southern style). The texture will be chunkier, and you must ensure they are thawed and dried just like the shredded ones.
The scratch sauce tastes best, but in a pinch, you can substitute the butter/flour/milk/cheese sauce steps with 1 can of cream of chicken soup and 1 cup of sour cream mixed with the shredded cheese.
As written, no (due to the flour). To make it gluten-free, use a gluten-free all-purpose flour blend for the roux, or use cornstarch (slurry method) to thicken the milk. Ensure your sausage is certified gluten-free.
Loaded Hashbrown Casserole Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings20
minutes45
minutes480
kcalA creamy, made-from-scratch breakfast casserole packed with sausage, four types of cheese, and tender hashbrowns.
Ingredients
1 lb breakfast sausage
2 lbs frozen hashbrowns, thawed
3 tbsp red bell pepper, chopped
2 tbsp butter
2 tbsp flour
2 cups milk
1/2 cup American cheese
1/2 cup Cheddar cheese
1/2 cup Monterey Jack cheese
1.5 cups Colby cheese (divided)
Directions
- Preheat oven to 350°F (175°C).
- Brown sausage and bell peppers in a skillet; drain.
- Make a roux with butter and flour; whisk in milk to create a white sauce.
- Stir American, Cheddar, Jack, and half the Colby into the sauce until melted.
- Combine hashbrowns, sausage, and cheese sauce in a large bowl.
- Pour into a 9×13 dish and top with remaining Colby cheese.
- Bake for 45 minutes until bubbly.
Notes
- Texture: For extra crispy edges, bake uncovered for the full time. If the cheese browns too fast, tent loosely with foil.
- Thawing: The easiest way to thaw hashbrowns is to move the bag from the freezer to the fridge the night before.
