Ingredients

The following ingredients have 8 Servings
  • 1 pound sausage
  • 3 tablespoons chopped red bell pepper
  • ½ cup shredded American cheese
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup shredded Monterey Jack Cheese
  • 1 1/2 cups shredded Colby cheese (1 cup is for the casserole topping)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 pounds frozen hashbrowns (thawed)

Instruction

  • Preheat oven to 350 degrees.
  • Set 1 cup of Colby cheese aside for the topping.
  • Brown sausage in a large skillet over medium heat, be sure to break the sausage into small bite-sized pieces when browning.
  • When sausage is almost done add 2 to 3 tablespoons of chopped red bell pepper into the sausage.
  • Drain sausage when finished cooking. 
  • Add 2 tablespoons of butter in a medium-sized saucepan over medium heat.
  • When the butter has melted, add 2 tablespoons of flour to the butter. Stir and allow the butter and flour to cook over medium heat for about 1 minute. You must cook the flour and butter mixture together so that the flour won't taste raw.
  • Add ¼ of the milk to the roux and stir until thickened.
  • Once the sauce is thick add another ¼ of the milk and stir until thickened.
  • Add the remaining milk to the sauce. Stir and cook until it has thickened. 
  • Add the cheese and stir until the cheese has melted.
  • Place hash browns, cheese sauce, and sausage in a large bowl. Stir to combine.
  • Pour mixture into a 13 x 9-inch baking dish. 
  • Top with the reserved cup of shredded Colby cheese.
  • Bake in the oven for about 45 minutes.