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

• 1 Heat a skillet over medium heat, add the ground sausage and cook until browned
  and no longer pink. Drain any excess fat.
• 2 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.
• 3 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.
• 4 Pour half of the sausage mixture over the potatoes, top with half of the cheese.
• 5 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.
• 6 Bake in 350°F oven for 50-55 minutes
• 7 Easily feeds 6

Nutrition Info