1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced and quartered
5 tbsp unsalted butter, divided
1 medium yellow onion, chopped
1 medium green bell pepper, diced
1 cup sour cream
1 tsp paprika
¼ tsp salt
¼ tsp black pepper
⅛ tsp nutmeg
20 ounce refrigerated hash brown potatoes
1 cup shredded cheddar cheese
Preheat oven to 350°F. Spray or grease 9 x 13 or similar size baking dish.
In a medium skillet, melt 1 tablespoon of butter. Over medium-high heat, saute the onions and green pepper until tender, about 3-5 minutes. Set aside.
In the bottom of a large bowl, mix the sour cream with paprika, salt, pepper, nutmeg and cayenne until distributed. Melt remaining butter and add the bowl along with Blue Ribbon Smoked Sausage, potatoes, cheese, and sauteed vegetables. Stir to combine.
Spread the mixture evenly in the prepared pan. Bake 40 – 45 minutes until golden brown.
Cool casserole 5 minutes before cutting and serving.
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