Festive Hash Brown Casserole (Gluten-free)

Last Updated on April 30, 2025

I am a sucker for a good casserole. During the holidays when I can barely catch my breath, I rely on a good casserole to get me through the day. I also love me some leftovers, and casseroles make an easy lunch or dinner.

My all-time favorite casserole is my Festive Hash Brown Casserole that I make every year during the holidays along with my famous gluten free lemon poppy seed muffins. Seriously, I would pass on dessert for itevery single time. It gets bonus points because it’s crazy easy to whip up.

This time I decided to get creative and use my favorite Johnsonville®  Sausage in the recipe. We’ve been fans of Johnsonville® since their sausages are gluten-free. They also have a natural line that is free from MSG and fillers. I really like their smoked sausage as it’s versatile enough to go from a casserole to a holiday appetizer.

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Festive Hash brown Casserole

This festive hash brown casserole is a wonderful breakfast or brunch dish. It's loaded with bacon, cheesy goodness, and plenty of buttery goodness.

Course Main Course

Cuisine American

Keyword hash brown casserole

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 8 servings

Calories 424 kcal

Author Kelly Bejelly @ A Girl Worth Saving

Ingredients

Hashbrown Mixture

• 1 lb shredded potatoes
• 1/2 large red bell pepper diced
• 1/2 large green bell pepper diced
• 3 slices Johnsonville Sausages cut into 1/4″

Creamy Cheddar Mushroom Sauce

• 1 Tbsp Butter
• 1/2 small onion diced
• 3 cloves garlic minced
• 1/2 lb crimini mushrooms roughly chopped
• 1/2 Tsp dried Thyme
• 1/2 Tsp dried Black Pepper
• 2 cups broth
• 2 1/2 cups of shredded cheddar cheese divided

Instructions

1. Preheat your oven to 350 degrees.
2. In a large casserole dish combine the shredded potatoes, diced bell pepper, and sausages.
3. Set aside.
4. In a skillet over medium heat melt the butter.
5. Add in the onions and garlic and saute until lightly golden brown, roughly 4 minutes.
6. Next add the chopped mushrooms and the spices.
7. Cook for until the mushrooms are soft, roughly 5 minutes.
8. Add in the broth and stir with a spoon.
9. Remove the mixture from the stove and pour unto a blender.
10. Add in 2 cups of the cheddar cheese and then blend until completely smooth.
11. Pour this over the hash brown mixture.
12. Top with the remaining cheese and place in your oven.
13. Bake until for 45 – 55 minutes until golden brown on the top.

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.