Loaded Hashbrown Casserole – Easy Cracker Barrel Copycat

Homemade Cracker Barrel Loaded Hashbrown Casserole is the kind of dish you throw together when you want comfort without the chaos. It’s cheesy, filling, and honestly? Pretty low-effort for how good it turns out. Frozen hashbrowns make it fast, and the sausage-cheese combo? Totalwin.

Quick Summary

• Prep time: 15 mins
• Cook time: 45 mins
• Flavor: cheesy, savory, cozy
• Great for: breakfast-for-dinner nights, meal prep, lazy weekends

Why I Like This Recipe

Okay so—full disclosure—I made this because I was too tired to think. Just had hashbrowns in the freezer, a random pack of sausage, and a craving for something warm. Threw it together and… yeah, I’ve made it three times since. It’s like breakfast and comfort food had a cheesy little baby.

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

1. Preheat the oven: 175°C (350°F). Grease a 9×13 dish or just hit it with some nonstick spray.
2. Cook the sausage: Break it up in a skillet on medium. When it’s almost there, toss in the bell pepper. Cook a few more minutes, drain the grease, and set it aside.
3. Make the sauce: Melt butter in a saucepan. Stir in flour and cook for a full minute (seriously, don’t rush this or you’ll taste flour).
4. Add the milk slowly: Pour in a bit of milk, stir till it thickens. Keep going a little at a time. It’ll get creamy—just be patient.
5. Melt the cheeses: Add in American, cheddar, Monterey Jack, and half the Colby. Stir until melty.
6. Mix it all up: Big bowl time—hashbrowns, sausage-pepper mix, cheese sauce. Stir until you can’t see anything dry.
7. Assemble and bake: Dump the whole thing into the dish. Spread it out. Top with the rest of the Colby. Bake 45 mins uncovered till golden and bubbly.

Tips for Success

• Thaw the hashbrowns or it’ll turn into a soggy mess.
• Drain the sausage really well—extra grease just makes it heavy.
• Let the sauce cook for a minute before adding milk or it tastes raw.
• Shred your own cheese if you can. It melts better than the bagged stuff.
• Don’t skimp on the cheese on top. That’s the best part, no?

Storage and Reheating

• Fridge: Let it cool, then cover or toss in a container. Lasts up to 4 days.
• Freezer: Wrap it tight. It freezes fine for up to 2 months.
• Reheat: Low heat in a skillet (covered) is best. Flip it once to heat through. Air fryer also works.

Frequently Asked Questions

• Can I use fresh potatoes?
  You can but… it’s way more work. Shred and squeeze out moisture first or it’ll be watery.
• Can I make this vegetarian?
  Sure—skip the sausage or use a veggie one. Maybe add mushrooms for more flavor.
• What if I don’t have Colby cheese?
  Sub with more cheddar or Monterey Jack. Don’t overthink it.
• Can I prep this ahead?
  Yup. Assemble it, cover, and chill. Bake when ready—just add 5–10 mins.
• What’s best to serve with it?
  Eggs, toast, fruit, maybe coffee if it’s breakfast. Or just eat it straight. No judgment.

Common Mistakes and How to Dodge Them

• Using frozen hashbrowns straight from the bag: Been there. It makes the casserole cook unevenly and get watery. Thaw them all the way—trust me.
• Not draining the meat enough: Soggy casserole = not fun. Get rid of the extra grease before mixing.
• Dumping all the milk at once: The sauce gets clumpy and weird. Go slow, stir between each pour. It’s worth it.
• Thinking the cheese topping is optional: It’s not. That crusty cheese top is the whole vibe.
• Overbaking: It’s done when it’s bubbly and golden. Don’t dry it out. If it starts browning too fast, toss foil on top.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 100mg
• Sodium: 814mg
• Potassium: 607mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 24g

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