Southern Hash Brown Casserole
I have been making this hash brown casserole for over ten years and it has always been the most requested casserole by my family. A lot of love has been mixed into this recipe over the years as I have made adjustments each year to perfect this casserole. So, I am very happy to share my labor of love with you! I usually make this casserole ahead of time when I know we will be hosting family for the weekend or holidays; also breakfast for dinner is a family favorite in our home and needless to say this hash brown casserole is usually on the menu!
Equipment
- 1 Medium Sized Casserole Dish
- 1 Large Baking Sheet
- 1 Large Cast iron Pan - I prefer using cast iron pans; however, you can use your favorite non-stick pan.
- Parchment Paper
- Foil
Ingredients
- 1 lb Jimmy Dean Hot Ground Sausage
- 8 slices Bacon
- 15 oz Shredded Hash Browns
- 15 oz Southern Style Has Browns
- 1/2 large Yellow Onion - Finely chopped.
- 1/2 cup Salted Butter
- 1/2 cup Sour Cream
- 1/2 cup Whipped Cream Cheese
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 4 cups Colby Jack Cheese
- 3 stalks Green Onions - Finely chopped.
- Crisco - To grease the casserole dish. You can also use olive oil as a substitute.
Instructions
- Pre-heat your oven to 400 degrees and line a large baking sheet with parchment paper to cook 8 slices of bacon until they are very crispy. Remove bacon from the oven once all of the slices are crispy and set the slices aside on a paper towel lined plate to cool.
- Now lower your oven temperature to 350 degrees.
- Grease a medium sized casserole dish with crisco then set aside.
- On a medium sized cutting board, finely chop 3 green onion stalks. Set aside.
- Pre-heat a large pan to medium heat on the stovetop. Brown 1 lb. of hot ground sausage. Once the sausage is fully cooked and completely browned, transfer from the pan to a bowl, and set aside. Leave the sausage drippings within the pan.
- Reduce your burner heat to medium-low and add 1/2 cup/stick of salted butter to your pan with the sausage drippings and allow it to fully melt.
- While your butter is melting, chop 1/2 large yellow onion and then add the onions to your pan within the butter and sausage drippings. Cook the onions until they are tender.
- Once the onions are tender add 15oz of shredded hash browns and 15oz of southern style hash browns to the pan. Stir the hash browns over medium heat until they are fully coated with the butter and onions, then add 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper, and stir everything together until the hash browns are fully coated with all of the ingredients. Allow the hash browns to cook over medium heat, stirring often, until they are tender.
- When the hash browns are tender, crumble your crispy bacon slices over the top of the hash browns, stir them in, along with 1/2 cup sour cream, and 1/2 cup whipped cream cheese. Stir everything together until all of the ingredients are evenly combined. Turn your stovetop burner off and remove your pan from the hot burner.
- Add half of hash brown mixture to your pre-greased casserole dish, then sprinkle 2 cups of Colby Jack cheese over the top. Repeat this step by pouring the other half of the hash brown mixture within the casserole dish and top it with the other 2 cups of the Colby Jack cheese.
- Cover your casserole dish with foil and bak it at 350 degrees for 35 minuets. Once the casserole has baked for 35 minuets, uncover the casserole, and bake it for another 10 minuets.
- Finally, top your beautiful has brown casserole with finely chopped green onions and enjoy!