1 1/2cupsshredded Colby cheese 1 cup is for the casserole topping
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.