Tennessee Hashbrown Casserole has cheddar, hashbrowns, peppers, sausage and a creamy sauce. It’s the ultimate hashbrown casserole!
Tennessee Hashbrown Casserole
This hashbrown casserole is going to knock your socks off! It’s got tons of flavor thanks to the sausage. It is really filling and serves a crowd.
I like to start this recipe off in the Instant Pot. The reason? The large pot. I can brown the sausage in the Instant Pot and then stir in the all the other ingredients without it overflowing. I don’t have a frying pan that’s big enough to fit everything so the Instant Pot works perfect for me! After the initial steps, you can finish the recipe off in the oven or slow cooker.
Ingredients/Substitution Ideas
- Frozen hashbrowns–I used Ore-Ida brand
- Ground sausage–I used Jimmy Dean breakfast sausage
- Diced onion–I used yellow onion. You can also use white onion.
- Green bell pepper–or another color of bell pepper you like
- Cream of chicken soup–or you can make your own. You can also try using 4 ounces of cream cheese that has been softened.
- Sour cream–or plain yogurt
- Onion soup mix–or you can make your own
- Shredded cheddar cheese–or another type of cheese you like (colby jack, mexican blend, etc.)
Steps
- Barely warm up the hashbrowns: Microwave the hashbrowns for 1 minute (I just kept them in the bag). Set aside.
- Brown the sausage: Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions and pepper. Brown the sausage for about 5 minutes. Turn off Instant Pot.
- Coat hashbrowns: Stir in the hashbrowns, cream of chicken soup, sour cream and onion soup mix. Hashbrowns should be well coated.
- Prepare pan: Spread the mixture into a 9×13 inch pan. Sprinkle with cheese. Cover the pan with foil. Bake at 350 for 35 minutes. Remove the foil and let bake for 10 more minutes.
- Serve and enjoy!
Notes/Tips
- Tennessee hashbrown casserole can be served with breakfast/brunch or with dinner! Eggs and pancakes taste great for breakfast. Ham, steak or porkchops go well with this for a hearty dinner.
- I used my 6 quart Instant Pot* and a 9×13 inch baking dish.
- Instead of using the oven you can finish off the dish with your slow cooker setting on the Instant Pot. Don’t add cheese yet. Cover and cook on the slow cooker “more” setting for 1-2 hours. Sprinkle the cheese on top and let melt. Serve and enjoy!
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with the remaining sour cream are Instant Pot Sour Cream Taco Rice Bake and Instant Pot Sour Cream Chicken Enchiladas.
4 More Hashbrown Recipes…
Instant Pot Cheesy Hamburger Hashbrown Soup
Seasoned ground beef, frozen hashbrowns and cheddar cheese come together in a hearty soup that is so addicting! Slurp slurp!
Instant Pot Cracker Barrel Hashbrown Casserole
Cheesy hashbrown potatoes that are quick and tasty.
Glorified Hashbrowns
A 5-ingredient Instant Pot, Crockpot or oven recipe for glorified hashbrowns. These are the yummiest hashbrowns with lots of flavor and cheese. Serve this hashbrown casserole as a side dish to any dinner or with eggs for breakfast.
Southern Style Hashbrown Casserole (Instant Pot, Crockpot or Oven)
This hashbrown casserole with bacon, sour cream and cheddar cheese is a winning side dish for any dinner! It can be made in your Instant Pot, crockpot or in the oven.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Tennessee Hashbrown Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
Description
Tennessee Hashbrown Casserole has cheddar, hashbrowns, peppers, sausage and a creamy sauce. It’s the ultimate hashbrown casserole!
Ingredients
- 1 (30 oz) bag frozen hashbrowns
- 1 pound ground sausage
- 1 cup diced onion
- 1 green bell pepper, cored and diced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (1 oz) package onion soup mix
- 1 cup shredded cheddar cheese
Instructions
- Microwave the hashbrowns for 1 minute (I just kept them in the bag). Set aside.
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions and pepper. Brown the sausage for about 5 minutes. Turn off Instant Pot.
- Stir in the hashbrowns, cream of chicken soup, sour cream and onion soup mix. Hashbrowns should be well coated.
- Spread the mixture into a 9×13 inch pan. Sprinkle with cheese. Cover the pan with foil. Bake at 350 for 35 minutes. Remove the foil and let bake for 10 more minutes.
- Serve and enjoy!
Notes
Instead of using the oven you can finish off the dish with your slow cooker setting on the Instant Pot. Don’t add cheese yet. Cover and cook on the slow cooker “more” setting for 1-2 hours. Sprinkle the cheese on top and let melt. Serve and enjoy!
- Method: Instant Pot and Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can this recipe be cooked in the oven? Don’t have an instant pot, just slow cookers .
Yes. I would just do step 2 on the stove and then follow the instructions as listed.
This looks yummy and perfect for a “I need some comfort food”!! My household has shrunk to just two (me & my hubby), so we would definitely be freezing most of it after our initial chow-down! In your opinion, what’s the best method for reheating another serving for the two of us?
We have a countertop air fryer/convection/toaster oven and love, love, love using it instead of our stove oven!
Was also curious about freezing some portions BEFORE the initial baking as an alternative. Perhaps put the initial batch into an 8 x 8 pan to bake and freezing the other 8 x 8. What do you think?
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★★★★★
I love the idea of freezing before baking. Then cook in your air fryer! Or you could definitely reheat in the air fryer. Either way I think this dish is very forgiving and will taste so good.
The recipe sounds great as do almost 100% of yours, however, the recipe starts out in the Instant Pot and then gets transferred to a 9×13 pan for baking. Is that what you meant for the directions? Thanks.
Yes that’s right. I like to start this recipe off in the Instant Pot. The reason? The large pot. I can brown the sausage in the Instant Pot and then stir in the all the other ingredients without it overflowing. I don’t have a frying pan that’s big enough to fit everything so the Instant Pot works perfect for me! After the initial steps, you can finish the recipe off in the oven or slow cooker.