A classic side or potluck dish, this hashbrown casserole truly is the ultimate version! Made with mouthwatering flavor add-ins and no condensed soups!
Most people have had a version of hashbrown casserole before… usually at a potluck or even after a funeral. They’re so creamy and savory! This version is full of flavor add-ins and is made with no condensed soups… all from scratch!
You guys have had these potatoes in some form before right? Around here the original dish is either shredded hashbrowns like these (or the cubed version), a cheesy creamy concoction made with cream of chicken soup, and either cheese on top or something crunchy, like cornflakes. It’s been called many things, from hashbrown casserole, funeral potatoes, or simply, “the potatoes”.
The funeral potatoes name comes from this being a popular dish served after a funeral when everyone goes back to either the church or a home and has lunch.
While I’ve always loved the original, I try not to cook using a lot of condensed or “cream of” soups, as I’d rather make something from scratch if possible… and I always thought the dish needed some extra flavor! So for my version, I add some protein from diced smoked sausage, and flavor from a bell pepper and some diced green chiles! The flavor is unreal!!
WHAT ABOUT OTHER FLAVOR COMBINATIONS AND ADD-INS?
You can add just about anything! This hashbrown casserole can be served for breakfast, dinner, or a side dish, so the sky is the limit. Here are a few of my favorites:
- In place of the smoked sausage, use ham
- In place of the smoked sausage, use cooked and crumbled bacon
- In place of the smoked sausage, use browned and crumbled breakfast or sage sausage
- In place of the green chiles, use diced jalapeños
- Play around with the cheese and add your favorite or a combination of your favorites
I like to bake my hashbrown casserole in my trusty cast iron skillet, but it’s also commonly baked in a traditional 9×13″ baking dish. It does take a while to bake, about 45-50 minutes, so if you want to save on some time, you can definitely make this a “make ahead” dish. Just follow all the steps before baking it, transfer it to a casserole dish (or skillet), cover with foil and refrigerate overnight. Before baking set the casserole out on the counter for 20 minutes or so, so it can warm up some before baking. Bake as directed and enjoy!
When it comes to garnishes, I like to do a sprinkle of fresh parsley and black pepper, but snipped fresh chives are also amazing!
With all the holiday meals coming up over the next few months, this hashbrown casserole is perfect for just about any occasion. I hope you try it and love it as much as we do!!
WANT TO TRY THIS HASHBROWN CASSEROLE?
PIN IT TO YOUR CASSEROLE OR SIDE DISH BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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)
- Preheat oven to 350 F degrees. Lightly spray a 3 qt baking dish or skillet with non-stick cooking spray and set aside.
- 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.
- 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.
- 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 to the consistency of a slightly thinned out condensed soup, about 5-10 minutes.
- Add 3 cups of cheddar cheese, stirring until melted and combined. Remove from heat and stir in sour cream, salt, pepper and garlic powder.
- Add cheese sauce to mixing bowl and stir to combine all ingredients. Transfer mixture to prepared baking dish or skillet.
- Sprinkle with remaining 1 cup of cheese, and bake 45-50 minutes, until bubbly and golden brown. If desired, garnish, then serve.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!