Скачать или смотреть Smothered Conecuh Sausage & Hash Brown Casserole Recipe

Y’all know I love a good, hearty casserole — and this Conecuh Hash Brown Casserole is one of those dishes that brings everybody running to the kitchen. Made with smoky Conecuh Smoked Sausage, tender hash browns, sautéed peppers and onions, and a rich homemade cheese sauce, this Southern classic is creamy, cheesy, and baked until golden and bubbly. It’s the kind of comforting recipe that feels like home with every bite.

This Southern sausage hash brown casserole is perfect for breakfast, brunch, potlucks, holidays, or even an easy weeknight supper. I especially love serving it on Christmas morning or for Sunday family gatherings because it can be prepped ahead and baked fresh when you’re ready. The combination of sharp Cheddar cheese, sour cream, and savory smoked sausage makes this cheesy casserole rich, flavorful, and satisfying.

If you’re looking for a make-ahead casserole that’s simple to prepare and always a crowd favorite, this one is it. It’s warm, filling, and full of bold Southern flavor — just the way we like it here at Aunt Sandy’s Kitchen. Simply delicious, every single time.

📝 FULL PRINTABLE RECIPE: https://www.auntsandykitchen.com/reci...

🥘 INGREDIENTS:
• 4 cups diced Conecuh (or your favorite) Smoked Sausage
• ½ cup diced green bell pepper (optional)
• 1 cup diced red bell pepper
• 1 cup diced onion
• 1 can (4 oz.) chopped green chilies
• 1–2 dashes Aunt Sandy’s House Blend (equal parts salt, black pepper, garlic powder & onion powder)
• 4 tablespoons (½ stick) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 4 cups shredded sharp Cheddar cheese (3 cups for sauce, 1 cup for topping)
• 1 cup sour cream
• 1 (30-oz) package frozen shredded hash browns, thawed

👩‍🍳 DIRECTIONS:
1. [First major step]

1. Preheat the oven to 375°F (190°C). Spray a 3-quart baking dish with cooking spray and set aside.
2. In a large skillet over medium-high heat, cook the sausage until browned - about 5 minutes. Remove with a slotted spoon and set aside. Leave the rendered fat in the pan.
3. Add the bell pepper, onion, and green chilies to the skillet. Cook, stirring occasionally, until tender - about 5 minutes. Transfer to a plate and set aside.
4. Reduce heat to medium. Melt the butter in the skillet. Whisk in the flour and cook for 1 minute, stirring constantly.
5. Slowly whisk in the milk and chicken broth until smooth. Bring to a gentle boil, then reduce to medium-low. Simmer, stirring often, until thickened - about 8–10 minutes.
6. Stir in 3 cups of the shredded Cheddar until melted. Add the sour cream, salt, and pepper, and stir until smooth. Remove from heat.
7. In a large bowl, combine the cheese sauce, cooked peppers/onions, sausage, and thawed hash browns. Stir until evenly coated.
8. Spoon the mixture into the prepared baking dish and spread into an even layer. Sprinkle the top with the remaining 1 cup Cheddar.
9. Bake uncovered until browned and bubbly, 45–50 minutes. Let rest for 5–10 minutes before serving for cleaner slices.
10. Store leftovers covered in the refrigerator for up to 3 days.

Enjoy!

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