I stayed at another B&B across the state a few years back and got to enjoy this recipe. I asked the innkeeper if she would share the recipe with me and so she did. Of course I tweaked it. Very hearty with a little bit of kick..
Pepperjack Sausage Hashbrown Casserole – Serves 6
1 lb. Breakfast Sausage
2 TB Flour
1 ½ C half and half or whole milk
1 – 1lb. package frozen shredded hash browns ( I like the ones that have the onions and peppers mixed in) or you can use 4 green onions and some red and green peppers chopped up.
1/2 C Shredded Cheddar Cheese
1/2 C Shredded Pepperjack Cheese
Preheat Oven 350 degrees
Butter and 8×8 casserole dish. 1. Cook Sausage until brown. 2. Mix in flour (don’t drain grease),then add milk. 3. Cook until mixture thickens and comes to a boil.
Arrange hashbrowns in dish and top with 1/4 C of each of your cheeses. Add sausage mixture and then add remaining cheeses.
Top with chives.
Bake 45 minutes.